Once you have all your ingredients chopped and diced it is really easy to make the filling. You can also use any all-purpose gum-free gluten free blend that is rice flour based. Normally the filling is thickened with a flour roux, but instead I use rice flour. Oh, the creamy filling! With tender potatoes, fresh carrots, and sweet peas. There are some step by step photos in my all-butter gluten free pie crust recipe so that you can see exactly what you are looking for. How you cut the butter into the flours is really important to getting a great flaky crust. I use all butter, which gives the crust awesome flavor and a nice flake, but if you have to stay away from dairy you can use your favorite butter substitute. The crust is made with a combination of sorghum, millet, rice, and tapioca flours. Sorry, but that means saying good-bye to your favorite all-purpose gluten free flour, but just for this recipe. I have my own rice flour blend that I love for cakes and cookies, but you need something a little different to make a good pie crust. Normally I am an all-purpose gluten free flour gal. It has taken me a long time to come up with a gluten free pie crust that I love. It has to be flaky and tender, AND not fall apart into a pile of crumbs. That is not the case for gluten free chicken pot pie.įirst you have the crust. In many dishes you can just swap the rice for the pasta, or use gluten free pasta. Making savory gluten free dishes is not always as challenging as making gluten free baked goods. Peas, carrots, potatoes and chicken in a creamy gravy between two layers of buttery pie crust. Creamy gluten free chicken pot pie with a flaky gluten free pie crust tastes just as good as you remember it.
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