Walnut Pie Crust Recipe (Keto, Gluten-Free) (2024)

FAQs

Does adding vinegar to pie crust stop gluten? ›

What does that vinegar do? The most common answer — that it affects gluten development — isn't actually that useful. If you had a mass spectrometer at home, you could measure the teensy difference vinegar makes in the tensile strength of gluten strands in the dough, which in theory makes it a bit more tender.

This product has 1 ingredient with gluten and 1 ingredient that may have gluten.

Common reasons why gluten-free pie crust fall apart include choice of flour and hydration levels.

The acid in the apple cider vinegar tenderizes the dough by slowing the gluten production in the dough. This prevents it from getting tough and elastic like bread dough. Love me tender. If you've ever bitten into a slice of pie with a tough crust, you know the value in a tender, flaky pie crust.

Yes, the crust is gluten free BUT the keto pizza is prepared in the same area as our regular crust pizzas. For customers that are gluten intolerant or allergic to gluten (i.e. have Celiac disease), we offer Cauliflower Crust Pizzas, Gluten-free Pizzas and Gluten-free Bites.

Yes, most graham cracker pie crusts have gluten in them, since they are made from graham crackers that contain gluten. However, this pie crust is made with gluten-free graham crackers and is completely safe to eat on a gluten-free diet.

I used two Trader Joe's gluten-free pie crusts for the bottom and to make a beautiful lattice design on top!

With only 1g net carbs per slice, it's a keto-friendly-but-you-wouldn't-know-it pizza option that's sure to please the whole family. It's non-GMO, nut-free, has zero sugar, and can be prepared with just water and oil in three easy steps.

Homemade Baked Pie Crust (1 crust, single 9") contains 85.5g total carbs, 82.4g net carbs, 62.3g fat, 11.5g protein, and 949 calories.

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

Are you supposed to pre-bake a pie crust? ›

You do not need to pre-bake a pie crust for an apple pie or any baked fruit pie really, but we do freeze the dough to help it stay put. Pre-baking the pie crust is only required when making a custard pie OR when making a fresh fruit pie. you should probably get: Pie weights are super helpful to have for pre-baking.

The best gluten free pie crust shouldn't taste gluten free. It should be flaky, delicate, and buttery, like a normal, gluten-full pie crust!

Most vinegars are gluten-free. Most varieties are distilled and made from inherently gluten-free ingredients such as grapes. The only vinegar that needs to be avoided is malt vinegar. Malt vinegar is not distilled, and malt is derived from barley, a grain that is not gluten-free.

When you mix batter made with cake flour rather than all-purpose, less protein is present; as a result, the batter will develop less gluten. Bread flour, on the other hand, has a protein percentage of 12.7%. Because there's more protein present, the dough is capable of developing more gluten.

Vinegar helps with the rise of our baked goods

Firstly, vinegar helps our baked goods rise and create an airy texture by reacting with baking soda.

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.