Gluten-free pie

Japeth wrote us looking for tips to make a gluten free pie.

We've never made gluten-free pies before. So fist we did dome research first and found this great gluten-free blog post http://glutenfreegirl.blogspot.com/2006/11/who-needs-gluten-when-there-is-pumpkin.html

So we tried to make a gluten-free pie crust for pumpkin pie two ways; one with Gluten-Free Girl's favorite recipe (see above link for full instructions)

1 cup white rice flour
1/2 sorghum flour
1/2 cup potato starch
3 tablespoons sweet rice flour
3 teaspoons sugar
1/4 teaspoon salt
1 teaspoon strong cinnamon (I use Saigon cinnamon from World Spice Merchants)
8 tablespooons (or, one stick) cold butter
1 large egg
2 tablespoons apple cider vinegar
1/4 ice-cold water, or enough to make the dough stick together

and one with a standard pie dough recipe replacing the flour with a gluten-free pastry mix.

In both cases they are different than your standard gluten pie, not in taste so much put in texture. They are more difficult to roll out. With a standard gluten crust you can usually roll it out unchilled if necessary, but with a gluten-free crust it needs to be chilled for at least an hour or else you'll have a crumbly mess on your hands.

In terms of rolling the crust out Gluten-Free Girl's recipe is the way to go although they both tasted good.

Good luck with your gluten-free Thanksgiving.

And on another note we added a little Cayenne pepper to our pumpkin pies last night and it was a good way to go.