Delicious and Nutritious: Amaranth Pie Crust Recipe
Are you tired of bland and boring gluten-free crusts that just don’t deliver the flavor and texture you crave? Look no further than this amaranth pie crust recipe – the perfect choice for all your upcoming baking adventures. As a nutritionist and food blogger, I stand by this gluten-free flour blend that creates the perfect crumbly texture for all your sweet and savory pies.
Amaranth flour, the star ingredient in this recipe, is an ancient grain that has recently made a comeback in the world of gluten-free baking. Not only is it naturally gluten-free, but it is also packed with essential nutrients like protein, fiber, and vitamins A, B, and C. Pair it with arrowroot starch and almond meal flour to create a nutty, wholesome crust that is both delicious and nutritious.
With this recipe on hand, there’s no need to sacrifice flavor or texture in your baking efforts while catering to dietary restrictions. Plus, its versatility allows it to be used for sweet or savory recipes such as apple, pumpkin or even greens pie! Give it a try and see how easy gluten-free baking can be with this amazing amaranth pie crust.
Why You’ll Love This Recipe
If you’re someone who needs to avoid gluten or dairy, making a pie can be a daunting task. That’s where this amaranth pie crust recipe comes in. Not only is it naturally gluten-free, but it’s also dairy-free, nutty and delicious, making it perfect for all kinds of sweet and savory pies.
Let me tell you why you’ll love this recipe. First off, the texture is simply amazing. Thanks to the combination of amaranth flour and arrowroot starch, the crust is crumbly and flaky with just the right amount of chewiness. It’s so good that even those who aren’t avoiding gluten will love it.
Secondly, this recipe is incredibly versatile. You can use it for almost any kind of pie you can think of – apple pie, pumpkin pie, sweet potato pie, quiches, and pot pies! You won’t even need to modify the recipe much to get amazing results.
Thirdly, this recipe is really easy to make. With just a few simple ingredients and straightforward instructions, anyone can whip up a tasty homemade pie crust without too much fuss. Trust me; this amaranth crust beats the store-bought gluten-free crust any day!
Lastly, not forgetting how healthy this recipe is! Amaranth flour is an excellent source of whole grain gluten-free protein while arrowroot starch adds fiber and structure to the crust. Instead of using regular flour that contains gluten or dairy products that could make life miserable for some people with dietary restrictions – this recipe has none of those!
To conclude, if you’re looking for a delicious and effortless way to make a gluten-free and dairy-free pie crust that doesn’t compromise on taste or texture – You have found it!
Ingredient List
Take note of these ingredients before you start making your delicious amaranth pie crust.
Dry Ingredients
- 1/2 cup amaranth flour
- 3/4 cup arrowroot starch
- 1/4 cup almond meal flour
- 1/2 cup brown rice flour
- 1/3 cup millet flour
- 1/3 cup sorghum flour
Wet Ingredients
- 4 tablespoons cold water
Flavorings
- 1 teaspoon sea salt
- 1 teaspoon cinnamon
Make sure to get the right measurements and ingredients to successfully create your healthy and flavorful gluten-free and dairy-free pie crust.
The Recipe How-To
Now that you have all the ingredients gathered for our delicious Amaranth Pie Crust, let’s get started on making it. This recipe doesn’t take long to prepare and is an easy way to create a naturally gluten-free pie crust that’s perfect for sweet or savory dishes.
Step 1: Combine flour and arrowroot
In a bowl, mix together ¾ cup of amaranth flour, ¼ cup of rice flour, ¼ cup of millet flour, and ½ cup of arrowroot starch. The combination of flours creates the perfect texture for baked goods, while the arrowroot starch helps bind the ingredients together.
Step 2: Add in almond meal and seasoning
Next, mix in ½ cup of almond meal and 1 teaspoon of ground cinnamon. While optional, the cinnamon adds a nice touch of flavor to the crust.
Step 3: Add wet ingredients
Gradually add in 4 tablespoons of cold water, one tablespoon at a time, until dough forms. The key is not to overwork the dough as amaranth gluten-free pie crusts can become tough if overworked.
Step 4: Chill dough
Once your dough is formed, shape it into a disc and wrap it tightly with plastic wrap. Chill in the refrigerator for at least an hour up to a day ahead. Chilling the dough helps prevent shrinkage while baking later.
Step 5: Roll out and shape into crust
Roll out chilled dough between two sheets of parchment paper until it reaches a desired thickness. If you’re making a bottom crust or crumb crust, gently transfer rolled-out dough to your pie dish using the parchment paper to lift it into place. For a top crust or lattice crust, use a pizza cutter or knife to cut strips according to your desired lattice size.
Step 6: Bake crust
Bake crust for 10 minutes at 350°F until lightly golden. You can also use this recipe for a pot pie or a tart crust. It’s versatile and perfect for any baked recipe that requires a delicious gluten-free crust.
Enjoy your naturally gluten-free and nuttyAmaraath pie crust!
Substitutions and Variations
One of the best things about this gluten-free Amaranth Pie Crust recipe is its flexibility, and the fact that it can easily accommodate substitutions and variations to suit your individual preferences. Here are some ideas to switch things up a bit:
– Flour: While amaranth flour is the star of this recipe, you could use other gluten-free flours in combination with it. Rice flour, millet flour, or sorghum flour would all work well. You can also substitute almond flour or any nut meal for some of the flour for a nutty flavor.
– Arrowroot starch: If you don’t have arrowroot starch on hand, you can substitute cornstarch or potato starch in equal amounts.
– Cinnamon: If you’re not a fan of cinnamon, you can leave it out altogether or replace it with another spice such as nutmeg, cardamom, or ginger.
– Salt: Consider switching out the sea salt for Himalayan pink salt or Celtic sea salt for a slightly different flavor profile.
– Sweetener: Although this recipe doesn’t call for any sweeteners, if you’d like a touch of sweetness in your crust, consider adding 1-2 tablespoons of maple syrup, honey or brown sugar.
– Vegan/Dairy-Free: To make this recipe vegan/dairy-free, replace butter with coconut oil or vegan butter.
– Whole Grain: If you’d like to add more whole grains into your diet, replace all-purpose flour with whole wheat pastry flour.
Remember that substitutions may change the overall texture and flavor of your crust. Don’t be afraid to experiment and see what works best for you!
Serving and Pairing
When it comes to serving and pairing, the amaranth pie crust is a versatile option, allowing you to fill it with sweet or savory toppings. If you’re in the mood for a sweet dessert, I recommend filling the crust with your favorite fruit like apples or berries for a delicious and healthy treat. For more adventurous palates, try adding some nut butter or drizzling some cinnamon on top.
If savory is what you’re after, this gluten-free crust pairs perfectly with cheesy fillings like spinach and feta or roasted vegetables. It also works well as a base for pot pies or quiches. The amaranth flour adds a slightly nutty flavor that complements the rich flavors of these dishes.
To enhance the flavor of this gluten-free crust even further, try pairing it with some light and refreshing sides like a mixed greens salad or roasted vegetables. For an even heartier meal, serve the amaranth pie crust alongside a bowl of soup, like tomato bisque or lentil stew.
Overall, this amaranth pie crust is an excellent choice for those with dietary restrictions or anyone looking for a healthier alternative to traditional flour-based crusts. With its crumbly texture and nutty taste, it’s sure to impress friends and family alike. So go ahead, get creative and fill this pie crust with your favorite ingredients!
Make-Ahead, Storing and Reheating
When it comes to preparing the perfect gluten-free Amaranth Pie Crust, there are a few things you can do ahead of time to make your life a bit easier.
If you’re short on time before serving your dish, you can make the crust a day or two in advance and store it in the fridge until ready to use. This can help to save time and kitchen space when prepping for a big meal or gathering.
When storing your Amaranth Pie Crust, it’s important to keep it in an airtight container or wrapped tightly in plastic wrap to prevent air and moisture from getting in. This will help to maintain the texture and flavor of your crust until you’re ready to use it.
If you find that your crust has become a bit crumbly after storage, don’t worry! Simply add gluten-free flour as needed to rehydrate the dough and restore its original texture.
When reheating your finished dish, be sure to do so at a low temperature for best results. High heat can cause the crust to become brittle and lose its flavor. Instead, try heating your dish in the oven at around 325°F (162°C) for 5-10 minutes or until warmed through.
With these tips for making ahead, storing, and reheating your gluten-free Amaranth Pie Crust, you’ll be able to enjoy this delicious recipe any time without any fuss or worry.
Tips for Perfect Results
Now that you have all the ingredients for your perfect amaranth pie crust, it’s time to learn some tips and tricks to ensure that it comes out perfectly. Here are some expert tips:
1. Prep your Ingredients:
Before starting with the recipe, make sure that all the ingredients are fresh and at room temperature. This will ensure that they mix together evenly and give you a smooth dough.
2. Mix the dough gently:
Mix your dough gently so that it does not turn sticky or dense. Overworking the dough can make it hard and difficult to handle.
3. Chill the dough:
After making the dough, refrigerate it for 2 hours before rolling it out to let it firm up. This will help you to roll out a perfect crust for your pie.
4. Don’t forget to prick the crust:
Before baking, prick the crust with a fork so that it doesn’t puff up in the oven while baking. This will also help excess steam to escape from inside and get an even texture.
5. Blind-bake if needed:
If your recipe calls for a pre-baked or blind-baked pie crust like pumpkin or cream pies, line the bottom of the unbaked crust with parchment paper and fill with dried beans or rice, so that it doesn’t shrink during baking process.
6. Use weights:
Use pie weights instead of beans or rice for even better results since they won’t leave any starchy residue on your baking system upon removal.
7. Cook at right temperature:
Bake at 350°F for around 25-30 minutes, depending on your recipe requirements until gold brown color development.
8. Cool it down:
After baking, let your crust cool down completely before adding filling as warm freshest fills may give enough moisture to soften down baked pie crust making it soggy.
By following these expert tips, you can have an amaranth pie crust that is deliciously nutty, crumbly, and gluten-free, and perfect for any recipe whether apple pie, potato pie or king arthur.
FAQ
As you venture into making this gluten-free amaranth pie crust recipe, you may have some questions or uncertainties. Well, worry not as I have compiled some of the frequently asked questions (FAQs) that will guide you better. Read on to learn more about ingredient substitution, preparation time, crust texture, and storage.
Is amaranth gluten-free or not?
Amaranth has been grown for countless years and is a nutrient-dense grain that doesn’t contain gluten. It’s important to ensure the amaranth you purchase has a gluten-free label, as with any other gluten-free grains.
What is a gluten-free substitute for amaranth flour?
Chia flour is derived from ground chia seeds and offers comparable health benefits to amaranth flour. As a gluten-free option, it provides a good dose of both fiber and protein. However, when using it as a substitute for amaranth flour in recipes, it is recommended to test various flour-to-liquid ratios.
How to use amaranth flour in baking?
One tip for creating healthy gluten-free baked goods is to include amaranth flour as a quarter of the total flour mixture. This can be combined with other gluten-free flours to create the best texture for your baked goods. For an added nutty flavor and unique texture, consider popping amaranth grains over dry heat. This technique is particularly effective when making granola.
How do you keep gluten free pie crust from falling apart?
When making a gluten-free pie crust, a helpful tip to prevent it from crumbling is to mix one egg with the dry ingredients before adding water. Once the egg is fully combined, add enough water to form the dough. This technique will give the crust structure and make it easier to handle.
Bottom Line
In conclusion, the amaranth pie crust recipe is a must-try for anyone who enjoys baking healthy and delicious desserts. With its naturally gluten-free and dairy-free ingredients, it’s perfect for those with dietary restrictions or who are looking to make healthier choices in their diet. Plus, the nutty and crumbly texture baked to perfection will leave your taste buds singing with delight.
Whether you’re making a sweet or savory pie, this crust is versatile enough to work with any filling. And with the tips and suggestions I’ve shared in this article, you’ll be able to customize it to your liking and make it your own.
So next time you’re in the mood for a delicious pie but you don’t want to compromise your dietary needs, consider making the amaranth pie crust. Trust me, your taste buds (and your body) will thank you for it.
Amaranth Pie Crust - Gluten Free Recipe
Ingredients
- 1/2 cup arrowroot
- 1/4 cup almond meal flour
- 3/4 cup amaranth flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon cinnamon
- 3 tablespoons vegetable oil
- 3 -4 tablespoons water
Instructions
- Preheat oven to 400F and lightly oil a 9-inch pie pan; set aside.
- Combine dry ingredients and blend well.
- Combine oil and 3 tablespoons water and blend with fork; add all at once to flour.
- Stir only until a ball forms.
- If ball appears dry and crumbly, add a little more water, one teaspoon at a time, until ball hangs together. (Moisture content of flour varies.).
- Pat or roll crust to fit into pie pan.
- Dough tears easily, but mends easily using extra bits to patch.
- Prick with fork.
- Bake 3 minutes at 400F, fill pie and finish baking the time required for filling or bake about 15 minutes until brown and crisp.
- Cool and fill.
Add Your Own Notes
Nutrition
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