So much more than just biscuits.
Special Diets on November 30, 2010 by

Easy Gluten Free Dumplings and Pies

So much more than just biscuits.

So much more than just biscuits.

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.

Rollable Pie Crust

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.

Gluten Free Rollable Pie Crust - Use a cookie cutter for fun crusts!

Gluten Free Rollable Pie Crust - Use a cookie cutter for fun crusts!



pat brim-williams says:

I am cooking New Years Dinner for a friend requiring gluten free, using your baking flour. I would like to make the banana bread but do not have Xanthum Gum and in a isolated area where it is not available in grocery store. What can I substitute – corn starch? Also, how can I change your recipe to include cranberries? (dried or fresh)

Hi Pat,

I’m sorry that we didn’t get back to you in time for the holiday dinner… alas, we were on holiday too. There really isn’t a great substitute for xanthan gum, but cornstarch would probably do the trick. Unfortunately, I’m not sure how much you would need to use. I would guess that you’d at least need twice as much cornstarch as xanthan gum. You could also try just leaving it out. The bread will be more crumbly, but it should work well enough. As far as cranberries, you can just go ahead and add those in- no need to alter anything. I hope this helps.

Cindy says:

Can I make this pie crust ahead of time and actually freeze my ready to bake apple pie? Then cook it? If so what temperature and length of baking?

Hi Cindy,

You know, I think that would work, but we’ve never tried that here. Here is some advice from another blogger with more experience on freezing unbaked pies: Sounds like you need to add about 20 minutes to the cooking time, but the temperature would stay the same. Good luck!!

Anne says:

I am frustrated because I am trying to count calories and you give the calories per 37 oz biscuit. I assume the 37 ounce is just the mix portion but then there is no direction on the package of how many biscuits one recipe should make. Then you give ingredients in the recipe in cups not ounces. How am I supposed to know if you are to make 8 biscuits or 12 per 2.5 cups of mix?

Hi Anne,

I am so sorry for the frustration. The recipe for biscuits will make 10 biscuits. One serving of mix is approx 1/4 cup. I hope this helps. For further assistance, please call our customer service team at 800-349-2173

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