Food recipes
Confectioner Cold GLUTEN-FREE PIE CRUST
Confectioner Cold GLUTEN-FREE PIE CRUST
Ingredients:
1 tablespoon confectioners’ sugar (optional)
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 Preheat the oven to 375°F.
2 Put the flour mix, sugar (if using), and salt in a food processor and pulse a few
Directions:
times to combine. Add the butter and pulse until the mixture resembles coarse
meal. Add the egg and pulse until completely combined.
3 Turn the dough out onto a wooden surface dusted with flour mix. Sprinkle more
over the dough and knead gently, working in about 2 more tablespoons of gluten-
free flour, until the dough holds together without being sticky but is still very
pliable.
4 If not using right away, form a ball with the dough and wrap tightly with plastic
wrap. Refrigerate for up to 5 days.
Seasoned
BREAD CRUMBS
Bread is too good of a thing to let go to waste. How many times does your uneaten
bread go to the birds? If for some insane reason you didn’t eat an entire baguette for
dinner, use the leftovers to make some delicious bread crumbs, which are always
handy for adding texture to casseroles. Bread crumbs can go stale quickly, so keep
them fresh longer by storing them in the freezer. Makes about 3 cups
Ingredients:
1 tablespoon confectioners’ sugar (optional)
½ teaspoon salt
½ cup (1 stick) cold unsalted butter, cut into small pieces
1 large egg, lightly beaten
1 Preheat the oven to 375°F.
2 Put the flour mix, sugar (if using), and salt in a food processor and pulse a few
Directions:
times to combine. Add the butter and pulse until the mixture resembles coarse
meal. Add the egg and pulse until completely combined.
3 Turn the dough out onto a wooden surface dusted with flour mix. Sprinkle more
over the dough and knead gently, working in about 2 more tablespoons of gluten-
free flour, until the dough holds together without being sticky but is still very
pliable.
4 If not using right away, form a ball with the dough and wrap tightly with plastic
wrap. Refrigerate for up to 5 days.
Seasoned
BREAD CRUMBS
Bread is too good of a thing to let go to waste. How many times does your uneaten
bread go to the birds? If for some insane reason you didn’t eat an entire baguette for
dinner, use the leftovers to make some delicious bread crumbs, which are always
handy for adding texture to casseroles. Bread crumbs can go stale quickly, so keep
them fresh longer by storing them in the freezer. Makes about 3 cups
Printed from https://recipe.bluelayer.org/recipe/74285/confectioner-cold-gluten-free-pie-crust