Finding out you must change your diet and eat gluten free can be overwhelming. Figuring out how to take your tried and true favorite recipes and convert them.. tricky. That is exactly what I did all those years ago in my simple kitchen in our home.

The Best Flaky Pie Crust

The secret to my success? Persistency! Yes, you will fail. Take those failures look at what you don’t like about them and figure out what to tweak to make it better. Then each time you make the “thing” keep tweaking. Don’t have long pauses between tries either. You’ll forget what you didn’t like if you do.

The problem is most people make it once and give up. Don’t ever give up! Keep on pushing through and the next thing you know you are likely going to have something real special. In fact, often times you like it better than the original version that contained gluten.

Tips for success: There are lots of flour blends on the market that are cup for cup. Get started using those. Organic and non- gmo makes a huge difference. You can taste the difference and it is healthy. Win win.

Coconut Flour is a very thirsty flour and is never cup for cup. It is also very dense. That one you must modify with extra liquid/moisture and I like to let it rest for 10 minutes to see if it absorbs all the moisture before proceeding.

Binders: Xanthan Gum, Guar Gum or Psyllium Husk (these replace the gluten to help hold things together) otherwise they likely crumble apart.

Egg Free : Option 1 – I use psyllium husk and make into a gel. 1 tsp husk + ¼ cup water = 1 egg. Mix it just prior to adding to product. If it sits long it congeals.

Option 2 – you can use over the counter Egg Replacer.

Dairy Free – This is easiest. I use palm oil (not melted) instead of butter in cookies and frosting. Inside products usually olive oil or coconut oil (melted). Milk – switch to coconut milk (can) or almond milk.

Need help with another conversion? Comment below and I’ll get back to you as quick as I can.

If I can do it you can do it!

The Best Flaky Pie Crust Recipe

Single Crust:
1 ½ cups Miracle Flour Blend, ¾ tsp. Xanthan Gum, ¼ tsp. Sea Salt, ½ cup Palm Oil (not melted) (or Butter for buttery crust)1 Egg White, 1 Tbsp. Lemon Juice,n2 TBL of water (as needed to hold together)

*If using another flour blend it will likely have the gum and salt already in it so omit those.

Pre-heat oven to 375 degrees F.
In the bowl of a stand mixer, whisk together Miracle Flour Blend, xanthan gum, and salt. This is an easy recipe and can be mixed with hands.
Add palm oil and mix on medium speed. Mix until crumbly, then add lemon juice to egg white and add to flour mixture. Add water 1 Tbsp. at a time just until blended (If needed).
You can either turn out onto parchment paper with flour blend and roll out or sit dough in pie plate and work with hands to smooth out. This is what I prefer. I have always had a pickle of a time keeping the crust from breaking when moving it. Press the crust in the pan with my fingers dipped in flour works best for me.
Bake for (20-25) minutes or until golden brown. Cool on rack.

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