How to make Gluten-free pie crust almond flour

It can be difficult to find gluten-free pie crust almond flour substitutes for your favorite baking recipes. When creating pies, this almond flour pie crust is a great option if you need to avoid gluten. Since almond flour is just finely ground almonds rather than a sort of milled flour, the recipe is completely grain-free.

Since gluten is absent from almond flour pie crusts, they cannot be rolled and molded in the same manner as conventional flour-based pastry crusts.

This crust, which is a lot like the graham cracker crust, is simply pressed into the pan. The best method for decorating the pie crust’s rim is to press a fork into the top edge.

Gluten-free pie crust almond flour

The ideal crust belongs to the ideal pie. Many people find it intimidating to make traditional rolled crusts, and some people can’t even consume wheat flour. Whatever the reason, making this nutty, cookie-like crust is simple, grain-free, and packed with protein.

I made some changes to my original almond crust recipe to make it more like a traditional gluten-free pie crust with almond flour (as opposed to a graham cracker crust). Importantly, I included one egg to replicate the protein included in the common wheat flour. Why not use an egg in a pie crust if it was essential to the success of this pizza crust?

This recipe has also been tested with two egg whites.

(this method makes the crust stick to the pie plate more, but the flavor is nearly the same) and different concentrations of sugar.

You might add an extra tablespoon or two of sugar for a sweeter crust. The sugar should be taken out of a savory gluten-free pie crust almond flour.

As an extra note, I’ve also experimented with this crust by substituting a portion of the almond flour with hazelnut flour–which complements pumpkin pie beautifully.

When I was developing a new pumpkin pie filling, I attempted a crust recipe that calls for only hazelnut flour.

The recipe on the package tastes fantastic but crumbles a little when cut. If you’re not aiming for a wedge of pie that looks ideal, I suggest trying.

Additionally, I once baked the hazelnut crust recipe with coconut oil in place of the butter and coconut milk instead of the cream for a dairy gluten-free pie crust with almond flour.

Ingredients to make gluten-free pie crust almond flour

(225 grams) two cups of Almond meal, which frequently contains small pieces of dark brown skin, also works but results in a heartier, more rustic crust.
Optional: 2 tablespoons of granulated sugar; eliminate for a saltier crust.
Baking soda, 1/4 teaspoon
1/8 of a teaspoon of kosher salt
2 tablespoons coconut oil (which can be substituted with cold butter and gently refrigerated to firm up, if necessary)
1 egg
optional 1/4 teaspoon vanilla (omit for savory crust)

Instructions to make gluten-free pie crust almond flour

Preheat the oven to 350 degrees F, and then very well grease a 9-inch pie dish.

Mix the flour, sugar, baking soda, and salt in a food processor. Pulse repeatedly.

Add the egg and vanilla, and then strew the coconut oil in little bits on top. Pulse the mixture until the ball forms.

Working the dough up the sides, press the dough firmly into a 9-inch pie plate. (I prefer to press the dough ball into a flat disc first for added convenience.)

Prick the bottom and sides of the crust several times with a fork, then bake for 8 to 12 minutes.

Bake the crust until the bottom is just dry if you’re baking it again with a filling.

Bring to a gentle simmer after adding the lentils and their liquid.

Add the pepper, seasoning mix, optional wine, soy sauce, and thyme. For five minutes, cook gently. In a small container, mix the cornflour with just enough water to make it dissolve. Add to the lentil mixture by mixing.

Add the spinach, a little at a time, and simmer it only long enough for it to wilt.

Take the food off the heat, taste it, and season to your liking.

Lightly oil two deep-dish pie plates or a 2-quart (ideally circular) casserole dish.

Distribute the breadcrumbs equally throughout the base.

The best gluten-free pie crust almond flour

gluten-free pie crust almond flour is one of the tastiest parts, and you should be able to eat it even if you follow a gluten-free diet! You can have the best of both worlds with this gluten-free pie flour.

Despite being made using almond flour, it is still buttery and a beautiful brown. Consider today to be your fortunate day if you are also seeking anything keto. Low-carb almond flour comes naturally!

It’s quite simple to prepare this gluten-free pie crust almond flour.

Did I also mention that it simply requires 4 basic components to make? It is the solution to all of your baking problems for Thanksgiving!

This crust is a must-make for the holidays because it is so buttery and flaky.

Conclusion

This lentil and mushroom-filled gluten-free pie crust almond flour can only be described as a hearty dish of comfort due to its rich flavor. For the vegans and vegetarians at your holiday table or as a side dish for the company in the autumn and winter, this is a great main dish.

This shepherd’s pie is a wonderful option for the festive Christmas table as well as a particularly well-liked Thanksgiving main meal for the vegan community.

It would be appropriate for any special event, so you are not required to save it for a holiday feast.

Making mashed potatoes is always a little difficult, despite the recipe’s relative simplicity.

Once the potatoes are cooked and the vegetables are gathered, the pie comes together fast. Lentils and potatoes can be prepared in advance by cooking them separately in separate pots or using the PIP (pot in pot) method in the Instant Pot. so you can adjust the amount of gravy and lentils to your liking. Or, include additional root vegetables or seasonal vegetables.