Whether you are one of the estimated 3 million Americans living with Celiac Disease, have a known allergy or sensitivity, or are just curious to see how you might feel, making the switch to a gluten-free diet isn’t easy. Gluten hides in sneaky places like salad dressings, soups and even cosmetics. Beyond deciphering which food and beauty products are truly gluten-free, we all still want and need to enjoy life, and a big part of that big picture happiness is eating. That’s why one of my main nutrition counseling aims is to help those that want or need to be gluten-free learn how to shop and cook without sacrificing on flavor and enjoyment.
Let’s face it, life without bread, pancakes, pasta and most desserts would be pretty devastating for me and most people. Luckily, there is so much culinary creativity out there these days that you can have your gluten-free cake and eat it too. While I’m not tackling an actual cake in this post, I am bringing you the foundation of endless sweet treats: Gluten Free Pie Crust. This crust is light and flaky and can be made vegan by swapping coconut oil for butter. Fill it with your favorite seasonal fruit, a hint of healthy sugar (coconut palm sugar, agave, real maple syrup), a squeeze of lemon and some fresh herbs for a surprising and yummy twist and you’ll forget you’re eating something considered “alternative.”
Gluten Free Pie Crust
- 1 cup spelt flour (or your preferred gluten-free flour)
- 1/2 cup almond meal
- 1/2 cup organic butter or coconut oil
- 1-2 tsp coconut palm sugar or cane sugar
- 1/2 tsp sea salt
- Soften butter or coconut oil in microwave until just melted.
- Mix all dry ingredients together in a large bowl. Add your liquid and mix again.
- Form into a ball and refrigerate for at least a half hour (you can also freeze this for up to 3 months).
- When ready to bake, remove from refrigerator and place between two pieces of parchment paper. Roll it to desired thickness with a rolling pin. Drape the flattened dough over your preferred pie dish or tart pan. Don’t worry if the dough falls apart a bit, just press it into all corners and all the way up to the rim and make sure it’s distributed evenly so it cooks through.
- Bake at 400 F for 10 min on its own then reduce to 350 for another 35-40 min with your desired filling inside.