Rice Flour Pie Crust
1 cup rice flour
1/4 cup tapioca flour
1/2 cup corn starch
2 tsp sugar (granulated or confectioner’s)
1 tsp xanthan gum or guar gum
2/3 cup cold butter, cut up small
3-5 TBSP milk
Mix flours with cornstarch, xanthan gum and sugar.
Cut in butter.
Once butter is the size of small peas, add cold milk until only JUST moistened.
Chill for 1/2 hour or more.
Bake in oven @ 400F for 5-10 minutes.
Now it’s ready to use with your favorite pie recipe. Kenzie and I made an apple/cranberry pie with a crumb topping – absolutely perfect with this crust!
How to make rice flour at home:
The first thing to do is buy an insane amount of rice and wonder how on earth you’ll ever eat it, all the while craving pie, cakes, cookies, anything made with flour. Okay, just kidding. You only need 1lb of rice for this recipe.
- Soak 1 lb of rice in 6-8 cups of water for at least 20 minutes.
- Set rice to dry on paper towels or newspaper. The rice won’t need to be completely dry, but can’t be dripping wet. Damp is best.
- Grind the rice. You can use a blender, a food processor or a coffee grinder. For pancakes and bread you can leave it a little coarser, for cakes you want a superfine flour.
- Sift all the ground rice flour. This is an annoying step, but when taken you avoid half or whole grains of rice in your flour.
- Heat a dry wok or skillet to medium-high. Toss in the flour and stir fairly constantly. This dries the damp flour and adds a bit of toasted flavor (depending on how long you cook it).
- Store in a cool, dry place for up to a week, or in the fridge for a month.
Mixing rice flour with tapioca flour gives a nice consistency for cakes.
Have fun and make lots of those pastries you missed!
It’s been a year since I’ve gone wheat-free. Almost wheat-free. I have my lapses here and there, but for the most part I’ve avoided wheat. People have asked me to give some hints about going wheat-free, so this page will be dedicated to that.
If you’re investigating the wheat-free life, here’s the first thing to do:
List your favorite fruits and vegetables.
Then list your favorite ethic foods. Do you like Chinese? Indian? Caribbean? Mexican? As soon as I thought outside the box of American cuisine I discovered so many foods that didn’t have any wheat product at all.
(By the way, my favorite food is pasta and my favorite cuisine is Italian. But I love Indian, so I struck a compromise.)
If you think about the foods you can eat rather than the one food you can’t, it’ll be a lot easier on you.
So here are some easy suggestions:
Tacos in corn tortillas
Hummus with veggies and sliced cheese
If you fear going without pasta but have heard the horror stories about wheat-free pasta, here’s the best brand out there:
Hands down delicious. Better than regular pasta, I think.
If you fear missing muffins and pancakes:
You can find both these brands in Walmart these days.
Check back here for recipes. I’ll try to post at least one a week.