Gluten Free Pie Crust
Servings: Serves 12
INGREDIENTS
3 cups Gluten-Free Baking and Pancake Mix
2 tablespoons Beet Sugar, Organic
½ teaspoon salt
1 ¾ cups Virgin Coconut Oil in Glass Jar, Organic
1 cup water
¼ cup White Chia Seed Milled, Organic
2 teaspoons Agave Nectar, Light & Organic
The perfect pie requires a stellar crust, which some chefs felt would never be possible with a gluten-free version. We’re happy to prove them wrong with this recipe for a gluten-free pie crust that utilizes our Gluten-Free Baking and Pancake Mix, Organic Beet Sugar, agave nectar, white chia meal and more to achieve pie crust nirvana without the gluten. Combine this crust with our Gluten-Free Berry Rhubarb Pie recipe for phenomenal results!
DIRECTIONS
- In a large bowl, combine Baking & Pancake Mix, Organic Beet Sugar, and salt.
- Add solid coconut oil in small pieces and mix until crumbly dough is formed.
- In a separate small bowl, combine water, chia seed meal, and agave nectar until thick.
- Add chia mixture to dough and mix until smooth.
- Divide dough in half.
- Roll each half to 9 x ¼ inch thick. Place one crust in a deep dish pie pan, and reserve the other for a top crust.
NUTRITIONAL INFORMATION
Serving Size: 1 Slice (90 g)
Calories: 360
Total Fat: 26 g
Saturated Fat: 23 g
Protein: 2 g
Total Carbohydrate: 35 g
Dietary Fiber: 2 g
Cholesterol: 0 mg
Iron: 1 mg
Sodium: 400 mg
Calcium: 94 mg
