DOWNEAST CELIACS™

Gluten Free Pie Crust Recipe

First pie crust I’ve ever tried and it worked for me

p.s. don’t skip the part where you chill the dough it doesn’t taste as good if you do.

Use lots of rice flour when rolling so it won’t stick to the counter. 

Dry ingredients

½ cup white rice flour , more for dusting

¼ cup cornstarch

¼ cup potato starch

1 ½ tsp granulated sugar

¼ tsp salt

Wet ingredients

¼ cup (1/2 stick) cold butter, cut into pieces

Or ¼ cup solid vegetable shortening

1 large egg

1 to 2 TBS cold water

1. in a large bowl, whisk together dry ingredients
2. Using a fork or pastry cutter work cold butter or shortening into flour mixture. Add egg and Water.  If dough is dry, add more water 1 teaspoon at a time.  Stir until a dough forms.
3. Wrap the dough in plastic wrap and shill for 1 hour. 
4. Remove dough from the refrigerator and place on the counter for 15 minutes
5. Preheat oven to 425
6. Roll out the dough, transfer to 9 inch pie plate, Trim dough
7. Prick the bottom of the pie dough lightly with the tines of a fork.  Bake for 10 to 12 minutes or until golden brown.

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Gluten-Free French Bread* 12/31/2009

                                                                                                Gluten-Free Flour

4 ½ - 5 cups Gluten Free flour mix                                            6 cups brown rice flour

3 teaspoons Xanthan gum                                                         2 cups potato starch

1 – 2  teaspoons salt depending on taste preferences                 1 cup tapioca flour

3 cups water

3 teaspoons dry yeast  

2 - 4 tablespoon sugar

2 tablespoons apple cider vinegar

2 eggs  (eliminate eggs for vegan/gluten-free French bread)

Grease 2 French bread pans.  You may also use regular bread pans with slightly different results.

Sift flour, xanthan gum, salt.  Set aside. 

Pour 3 cups lukewarm water to mixing bowl.  Add yeast and sugar.  Let sit for a few minutes to proof. 

Add eggs and vinegar and mix at very slow speed. 

Add about 1/3^rd of the sifted flour mix and blend for a minute or two.  Add remaining flour and blend thoroughly, about 2 – 3 minutes.  Batter should “string” away from sides of the mixing bowl.  Spoon evenly into bread pans. 

Cover and let rise until bread dough has increased in size by about 1/3^rd.    Note:  I cover rising bread with a sheet of plastic wrap greased with margarine.  Bake at 400 degrees for one hour.  Reduce heat to 350 degrees and bake for 15 more minutes.

Bread cannot be cut until cool.   It will keep several days, but the crust will get softer with time.

I recommend using a heavy duty Kitchen-Aid mixer.

Note:  I always make the egg-free version of this recipe.

*Adapted from a Betty Hagman French Bread recipe from The Gluten-Free Gourmet Cooks Fast and Healthy.

Kathe Hughes

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Plain Drop Cookies Drop on greased cookie sheet

ADD: (crushed & pressed into a buttered dish)

2 eggs

2 tsp vanilla Diabetic exchange: - 36 cookies

Combine and add alternating with 1c buttermilk 1 serving = 1 starch, 1 sugar, and ½ fat/oil

1 ½ c white rice flour

½ c soya flour

½ c tapioca flour

5/8c potato starch

4 tsp baking powder

½ tsp soda

1 tsp xanthan gum

½ tsp salt

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Chocolate Squares

 Submitted By: Joanne Butland

1^st layer

½ C Butter

5 tbsp wht sugar          

1 EGG

1 tsp vanilla

5tbsp Coco

Heat these ingredients to dissolve sugar and add

1C coconut and

1 ¾ C Gf cookie crumbs.

 Press into pan and chill.

2^nd layer

¼ C butter

1 C -  icing sugar

2 tbsp milk

2 tbsp custard powder

Heat these ingredients to melt butter and help blend. 

Spread on 1^st layer and chill.

Top with 2 squares of unsweetened chocolate melted

with 1tbsp. of margarine.