One of our quietly versatile favorites for the holidays at Bob’s Red Mill is our Gluten Free Biscuit and Baking Mix. If you’ve never picked up a package before, you might not know how useful this simple mix of gluten free flours and leaveners is to have on hand. It is really as much of a light, all-purpose flour for many different cookies, shortcakes, and muffins you can create with it.
For instance, if you have just carved the last of the leftover turkey today, and are wondering what to do with all those leftover bits, think about making some GF Turkey and dumpling soup. Just make some simple Turkey Stock as usual and add in some simple GF Biscuit Mix dumplings for the last 15 minutes of simmering and you’ll have comfort food for days!
You may not even realize that on the back of the package our biscuit mix has a recipe for the easiest gluten free pie crust around, making it the perfect solution for the first time gluten free baker. No need to buy another bag of Xanthan Gum, it’s already in there.
If you’re the type of gluten free chef that already has a few of our gluten free flours in the pantry, the biscuit mix can be made into an excellent rollable pie crust, that holds it’s shape as it bakes up light and flaky.
Contributed by Nan Goodman, Food Scientist
This recipe uses the Gluten Free Biscuit & Baking Mix as a base to make a rollable 9-inch pie crust.
•1/2 cup GF Biscuit Mix
•1/2 cup White Rice Flour
•1/4 cup Potato Starch
•1 Tb Sugar
•1/3 cup Shortening
•1/4 tsp Vanilla
•1 Egg, slightly beaten
•2 Tb Ice Water
Combine baking mix, flour, starch and sugar. Cut in shortening with a pastry cutter until pieces are the size of small peas.
Combine vanilla, egg and water. Add all at once to flour-shortening mix, and stir only until combined. Dough should form a soft ball. Place in gallon-size plastic ziploc storage bag and flatten to a small disc. Refrigerate for one hour.
Remove dough from refrigerator. Leaving dough in bag, roll out to approx. 10-inch circle. Cut open seams of bag. Remove one side of bag, and place dough side down in pie plate. Fit dough to pan and remove the plastic bag. Flute edges.
For pastry shell, prick lightly with fork if desired. Bake 400°F for 12-14 minutes, cool, and fill with pie filling.
For filled pie, such as pumpkin or pecan, do not prick crust. Fill with filling and bake according to recipe. Makes 10 servings.
Serving Size: 1 Serving – Crust only (37g)
Calories 150, Calories from Fat 70, Total Fat 8g, Saturated Fat 1.5g, Cholesterol 20mg, Sodium 75mg, Total Carbohydrate 17g, Dietary Fiber less than 1g, Sugars 2g, Protein 2g.