Lighter No-Butter Crust
This no butter gluten free crust is perfect for all sorts of savory dishes if you're also dairy free!
Servings: 2 10-inch crusts
Ingredients
- 2 cups (280 g) all purpose gluten free flour blend (please click thru for appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 teaspoon kosher salt
- 5 tablespoons (70 g) extra virgin olive oil
- 1 ½ teaspoons white wine vinegar
- ½ cup (4 fluid ounces) cold water plus more as necessary
Instructions
- In a large bowl, place the flour, xanthan gum and salt, and whisk to combine well.
- Pour in the olive oil and then the vinegar, and stir with a fork to combine.
- Add 1/2 cup of cold water and stir until the flour absorbs the water, then mix or knead until the dough comes together.
- If the dough is crumbly, add more water by the tablespoon, mixing after each addition, until the dough is smooth but not very wet to the touch.
- Divide the dough into two equal parts (about 8 ounces each), flatten each into a disk and cover each tightly in plastic wrap.
- Allow the dough to sit tightly wrapped at room temperature for 30 minutes to allow the flour to absorb the moisture of the oil and water.
- Place each piece of dough between two pieces of unbleached parchment paper, and roll until it is about 1/8 inch thick (the thickness of a nickel).
- The dough is ready to be draped over a souffle dish or pie plate filled with a thick, savory filling (such as chicken pot pie or vegetable stew), trimmed and cinched tightly.
- Bake at 375°F until the crust is set and lightly golden brown. Serve immediately.
