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    You are in: Home / Community Forums / Gluten-free Diet / Celiac Disease / Gluten free recipe question
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    Gluten free recipe question

    Madash
    Wed Dec 19, 2012 12:17 pm
    Newbie "Fry Cook" Poster
    Hello everyone!
    I am excited to have just discovered this fantastic forum as I am brand new to gluten free cooking/baking. I have a question about this recipe http://www.food.com/recipe/almond-pie-crust-138940. I would like to use this crust to make a pumpkin pie and won't have time to experiment with it first. The recipe is a little vague for my comfort level and hence my questions: 1. Should I use blanched almonds? 2. How finely should they be "chopped"? In addition, would I leave it unbaked, put the filling in and bake as I normally would when making a wheat flour pastry crust, that is, at 450 for 10 minutes, then down to 325 for about 30 minutes? Thank you in advance for your assistance icon_smile.gif
    duonyte
    Wed Dec 19, 2012 12:46 pm
    Forum Host
    Almond Pie Crust
    .
    I think blanched ones would look nicer and you want them chopped very fine - a big piece might keep the pastry from holding together well.

    In terms of the baking, at least one reviewer used it for pumpkin pie but did not provide details. My own instinct is that you would use it just like a wheat pie shell - prebaking it would likely result in the pie shell being burned with the long bake time for pumpkin pies.

    Perhaps someone has had actual experience using this or a similar crust and will weigh in - hope so! Nothing like real experience!
    Madash
    Wed Dec 19, 2012 4:22 pm
    Newbie "Fry Cook" Poster
    Thanks for the input icon_smile.gif I have no experience baking with rice flour, never mind xanthan gum, so am not sure what to expect as to how it performs.
    **Jubes**
    Wed Dec 19, 2012 10:31 pm
    Forum Host
    I would use blanched almonds chopped or processed very finely. Looking at the photo - the pie shell seems very fine, so I dont think that I would pre-bake it

    Generally, gluten-free pastry or crusts are more delicate than the wheat counterparts. Rice flour is very fine and the xanthan gum will be added to help with it gelling together and holding.

    Some gf bases are better patted into place
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