Thursday, March 24, 2011

Gluten-Free Pot Pie Crust




































This recipe is from Thanksgiving. I made a delicious turkey pot pie, but I never posted the recipe because I hadn't written down the directions for the filling. The next time I made it, it was with a vegetarian chickpea filling. Again, I just went off the cuff without writing anything down. Eventually, it just seemed silly to be posting a turkey pot pie recipe when Thanksgiving was so far gone. But I've made this crust multiple times with different fillings, thinking every time, "I've got to come up with the perfect filling so I can post that recipe!" When my friend recently mentioned in an e-mail that she was daydreaming about the taste of the pot pie crust I had made, I knew it was time to let go of the idea of coming up with the perfect filling and just post the crust recipe. This is really the star of the show, to be quite honest. You can make whatever type of pot pie filling you want, and then top it with this, and you're sure to have a hit!




































Gluten-Free Pot Pie Crust 
Print-Friendly Option

Ingredients:
1/2 cup brown rice flour
1/2 cup potato starch
1/4 cup sweet white rice flour
1 tsp. baking powder
3/4 tsp. xanthan gum
1/4 tsp. sea salt
1/2 tsp. cinnamon
1/2 cup butter (sub: Spectrum Organic Palm Shortening)
1/4 cup water
10 drops liquid stevia (sub: 1 Tbsp. honey)
1 Tbsp. Flax seeds plus 3 Tbsp. water

Directions:
  1. Preheat the oven to 425 degrees.
  2. In a mixing bowl, whisk the dry ingredients.
  3. In another mixing bowl, add the flax seeds and water. Let sit for a minute. Beat in the stevia, water, and butter. Beat the flour into the wet until a dough forms.
  4. Lightly flour a large surface and roll the dough out into a square the size of your 9 x 12 in. pan*. Layer on top of your pie filling and bake for 25-30 minutes. 
*I roll the dough out between two pieces of plastic wrap and it rolls well that way. I've also cut the dough out with cookie cutters and topped my pie filling that way.

For some ideas on pot pie filling, check out these delicious recipes:
Gluten-free, casein-free, egg-free pot pie at The Spunky Coconut
Turkey or vegan pot pie at Gluten Free Easily
Chicken pot pie at The Gluten-Free Homemaker
Easy veggie pot pie at Clean Green Simple
Slow cooker root veggie pot pie at Gluten Free Gigi

This post is linked to Sugar Free Sunday

9 comments:

Carla @ Gluten Free Gift Baskets said...

Sounds wonderful and so healthy! Thanks for sharing!

Jane Kaylor said...

Love it

btw, bird nest is made up of about 58% soluable proteins...the highest amoung all food and even synetic protein powders

it greatly increase tissue regeneration

sources taken from the internet
http://en.wikipedia.org/wiki/Bird_nest_soup
http://hongkong-bird-nest.50webs.com/index_e.htm
http://www.euyansang.com/

gfe--gluten free easily said...

Beautiful, Iris. I bet it tastes soooo good. :-)

Shirley

The Mixing Bowl Diary said...

awesome. thanks for posting that!! i love pot pie and had been unhappy with the crust i used..until now!! thanks. will def. try it!

Valerie @ City|Life|Eats said...

Wow, this looks sooooo good :)

Raj @ Flip Cookbook said...

Yum Iris! I want to try this with the chickpea filling you mentioned! I think this is perfect inspiration for the Sugar Free Sunday I'm hosting! http://flipcookbook.com/2011/03/sugar-free-sunday-is-here/

J3nn (Jenn's Menu and Lifestyle Blog) said...

That crust looks amazing! Great job! I'd love to do a chickpea pot pie with it. That sounds fabulous.

Aubree Cherie said...

Hey Iris,

Wow wow WOW, this looks so flavorful! I just love the addition of flax seeds too, and the texture of it looks perfect :) I've added this recipe to My Fav Recipes from Last Week post.

Thanks! ~Aubree Cherie

withoutadornment said...

Yum! I made a chicken pot pie for the first time a while ago and it was delicious! I might have to try this topping next!

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