By Martha Rose Shulman
- Total Time
- 1 hour 30 minutes
- Rating
- 4(108)
- Notes
- Read community notes
For the flour here I use the same 70 percent whole grain flour to 30 percent starch (like potato starch, arrowroot or cornstarch) that I used in my whole grain gluten-free muffins a few weeks ago. It is based on a formula created by Shauna James Ahern, a gluten-free food blogger. Because there is no gluten involved you don’t have to worry about overworking the dough, but the dough can break apart if you try to roll it out. I just press it into the pan, which is easy to do. I love the strong, nutty-flavored combination of buckwheat flour and millet flour. If you want a crust with a milder flavor, try a combination of cornmeal and millet flours or teff and millet flours.
Featured in: Savory Winter Pies
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:Two 9- or 10-inch tarts
- 120grams (approximately 1 cup) millet flour (I make this by grinding millet in my spice mill)
- 100grams (about ⅘ cup) another whole grain gluten-free flour, like buckwheat, cornmeal, or teff
- 95grams (approximately 7 tablespoons) potato starch, cornstarch, arrowroot or a combination
- 5grams (¾ teaspoon) salt
- 50grams (¼ cup) extra virgin olive oil
- 150 to 165grams (⅔ to ¾ cup) water
- 10grams (2 teaspoons) red wine vinegar or strained lemon juice (optional; the reason for the acid is that it relaxes the gluten in flour, but you don’t have to worry about gluten)
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)
654 calories; 29 grams fat; 4 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 5 grams polyunsaturated fat; 87 grams carbohydrates; 8 grams dietary fiber; 1 gram sugars; 15 grams protein; 619 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
Sift together the grain flour and starch. In a large bowl or in the bowl of a standing mixer fitted with the paddle or a food processor fitted with the steel blade, add the salt and mix together. If using a bowl, make a well in the center, add the olive oil and mix in with a fork. If using a mixer or food processor, turn on and add the olive oil. When it is evenly distributed through the grain flour and starch, combine the water and vinegar or lemon juice and add it with the machine running. The dough should come together in a ball. In most cases you won’t need as much water as is required for wheat flour dough, because the grain flours don’t absorb as much, but each combination behaves a little differently. Divide into 2 equal pieces, shape into a flat circle and wrap tightly with plastic. The dough may be sticky, so flour your hands and work surface. Let rest for 1 hour.
Step
2
To line tart pans place the dough in the center of the pan and, pressing from the heel of your hand, press the dough out to the edges of the pan, then up the sides. It should be soft and easy to manipulate. Pinch an attractive lip around the edge of the pan and refrigerate uncovered until ready to use.
Tip
- Advance preparation: The dough can be refrigerated for 3 days or frozen before or after rolling out.
Ratings
4
out of 5
108
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Ned
I made this pie crust tonight using millet flour, light buckwheat flour, arrowroot, salt and butter (I like the rich fat of real butter). If I could thank you in person for this recipe I would. I'm allergic to both wheat and rice, and there is NOTHING out there with recipes which either don't include rice flour or just seem to have no care about the texture and flavor of wheat/rice-free foods. My pie was a delicious masterpiece. Thank you again!!!!
Anna Worthwood
I found it rather easy to make - never tried backing gluten free, so this was a first. While reading I was a little suspecious, I honestly did not think it would turn out well... However, it tasted quite nice and got relatively crunchy. It was a bit more difficult to roll out than normal dough, but managable. I let it cool overnight and added more flour.
Definitely a recipe I would try again.
Linda
I swapped out the millet flour for almond flour...it was crispy and crumbly but held together really well...so many possibilities for this pastry.
Beej
Martha Rose, If there is no gluten to be relaxed, then why is acid needed? I see that many gluten-free baked goods call for acid. Do you know why this is so? Is this denaturing the protein of the alternative grain. Maybe this is not entirely necessary.
Carol Acitelli
I just have to say that the crust in the photo has definitely been rolled out, not pressed in the pan. I find it disappointing when photos don't match the method. When I make GF pie crusts, I roll them between two pieces of parchment, then flip it onto a floured piece; then the crust can be centered on the pie plate or pie top by sliding off of the parchment.
Hannah211
It’s nice that this recipe is also low FODMAP for me and slightly interchangeable. I’ve been using for two years now to make pie or even galette crust. I do have to make and extra half of the recipe to create a sturdy galette structure, but nothing leaks out in the oven, even a rhubarb filling - that stuff can get very juicy.
michelleroo
What is an alternative to wrapping in plastic?
Millie
You could use 2 food-storage containers with lids, putting wax paper or parchment paper under each dough disk so they can be turned out in pretty good shape, although decanting them would probably be easier with plastic wrap. I rinse, air-dry, and reuse plastic wrap many times so I don't mind using it occasionally.
Linda
I swapped out the millet flour for almond flour...it was crispy and crumbly but held together really well...so many possibilities for this pastry.
McKenzie
“Dessert” should be added as a tag for this recipe
Liz
I made this with millet, buckwheat, and corn flours. I also subbed butter but regret not melting it first. Instead, I cut it in with a pastry cutter like a regular pie dough and it left me with a brittle dough I was unable to roll out. All turned out okay, as I pressed the crumbled dough into the tart pan, but will be melting or sticking to olive oil next time.
Janet
I would like to use this crust for a spinach pie. Should I par bake it before adding the filling?
Beej
Martha Rose, If there is no gluten to be relaxed, then why is acid needed? I see that many gluten-free baked goods call for acid. Do you know why this is so? Is this denaturing the protein of the alternative grain. Maybe this is not entirely necessary.
C
I love the combination of 40% teff flour, 30% brown rice flour, 20% golden flaxseed, 10% sweet rice flour. Nice nutty taste, almost like whole wheat. You can find millet, sorghum, and teff flours at an Ethiopian market, for a good price.
Ned
I made this pie crust tonight using millet flour, light buckwheat flour, arrowroot, salt and butter (I like the rich fat of real butter). If I could thank you in person for this recipe I would. I'm allergic to both wheat and rice, and there is NOTHING out there with recipes which either don't include rice flour or just seem to have no care about the texture and flavor of wheat/rice-free foods. My pie was a delicious masterpiece. Thank you again!!!!
Steph
How much butter and water did you use? I subbed butter but it came out too wet.
Joanne Peterson
My husband has to be gluten free. This picture looks like a lovely crust. I also like there is not rice flour suggested because sometimes rice flour can be gritty. I also like the idea of a food processor for mixing the dough. First time I've seen this method with gluten free crust.
I am wondering about the lack of a binder such as psyllium husk, flax seed, or chia seed. I try not to use xanthan gum, or guar gum. I guess I will have to try to make a pie, or a pizza crust to see.
Anna Worthwood
I found it rather easy to make - never tried backing gluten free, so this was a first. While reading I was a little suspecious, I honestly did not think it would turn out well... However, it tasted quite nice and got relatively crunchy. It was a bit more difficult to roll out than normal dough, but managable. I let it cool overnight and added more flour.
Definitely a recipe I would try again.
Private notes are only visible to you.
