GF Flour & Perfect GF/DF Pie Crust

GF Gluten-Free, DF Dairy-Free

This flour mix is wonderful for quick breads, pancakes, roux, etc. Use 1:1 for wheat flour substitution.

Gluten-Free Flour Recipe

Note: I don't add the baking soda or baking powder, as not all recipes call for these.

I recommend multiplying the recipe and storing it at room temp in an air-tight container.

The following flours/starches are made by Bob's Red Mill, available at Whole Foods and amazon.com:

White Rice Flour

Sorghum Flour

Potato Starch

Xanthum Gum (a little goes a long way, so don't like the price shock you!)

For the Tapioca Starch/Flour I use Ener G brand - available at Whole Foods, walmart.com, amazon.com

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I got the basis for the pie crust recipe from the bottom of a Morrell Snow Cap Lard box - yes, lard. yum.

The Perfect Pie Crust
yield: 2 single crusts or 1 double pie crust

2 c Flour (Wheat or the above Mix)

1 tsp Salt

2/3 c Lard or cold Butter (in pieces)

5 or so Tbsp ice water (see note)

Note: Before I begin the recipe, I fill a small bowl with cold tap water, put an ice cube in it and pop it in the freezer. By the time I'm ready for the water, it's ice cold

Directions:

Mix flour and salt.

Cut in lard or butter with pastry blender or forks until mix resembles small peas.

Add water a small amount at a time just until mixture sticks together when pressed agains the side of the bowl.

Lay 2 baking-sheet-size pieces of plastic wrap on counter. Divide mixture between each sheet. Gather plastic wrap and press dough into a flattened ball. Wrap the plastic wrap around the ball. Place both balls in the fridge to chill.

Lightly flour a Pastry Cloth and Rolling Pin Cover.

Roll out chilled pastry dough to 1/8" thick. Trim to size and invert into pie plate or freeze for later use.

Bake in pie plate at 450 degrees for 8-10 min, or follow your pie's recipe.

TO FREEZE FOR LATER USE: Place rolled dough on parchment paper and roll up paper. Place in a freezer ziploc bag. Freeze. Defrost on counter in bag, until soft enough to unroll, about an hour.

Lard:

Yes, I use lard as a butter substitute in crusts for my dairy-allergic children. I tried going to a local  butcher in hopes of buying real (non-hydrogenated) lard. Unfortunately, he explained, since everyone's scared of lard, I'd be lucky to be able to buy the leaf-lard fat (to render myself) from a butcher who does their own slaughtering. Who knew. Well, there's an education for you. Real lard: Rarer than gold.

If you know of a source of real lard in the Twin Cities, please let me know!

I did find one source in Mankato: Prairie Pride Farm...also as expensive as gold (ok, not quite).