Monday, March 28, 2011

Gluten Free Quiche

As promised I am continuing my highlight of recipes to host a gluten free tea party.  Today I will share the incredible, oh-so-yummy recipe for gluten free pie crusts & quiche.
The crust takes some work because the recipe utilizes several mixes BUT it is well worth it.  The following recipes come from Gluten Free baking with the Culinary Institute of America  by Richard J Coppedge Jr. – This book is AMAZING & I recommend to everyone that is beginning the process of going GF.
Pie Crust
This crust is INCREDIBLE! It has a slightly different consistency than bakery crusts (strange to say but it is a tad bit tougher) – but it tastes like a crust from Marie Calendar’s or something.  No kidding!  Even my gluten eating guests liked the crust better than the traditional version.
12 T Butter, cold
2/3 c Flour Blend #2
¾ c Flour Blend #4
2/3 c Flour Blend # 5
2/3 c Water, cold
Cut butter into small chunks & blend into flour mixtures with a pastry blender or two knives.  Add water & combine until smooth.  Refrigerate unwrapped for 1 hr.  Roll out, place into pie pan, dock with a fork & bake at 350 degrees for 15 to 20 min.
1 Gluten Free Pie Crust
¾ c meat of choice
2/3 c shredded cheese of choice
2/3 c chopped veggies of choice
4 eggs
½ c milk
½ c heavy cream
Mix ingredients with a whisk & pour into baked crust.  Bake 30 to 35 min at 350 degrees.

Flour Mixes

Flour Blend # 2 (contains a little protein & fiber from brown rice)
1 ¾ c white rice flour
1 ¼ c brown rice flour
¾ c potato starch
1 c tapioca starch
Makes a total of 4 ¾ c

Flour Blend #4 (this is a stronger mix & is higher in protein)
1 ½ c white rice flour
1 ¾ c Tapioca starch
2 ¼ c Soy Flour
Makes a total of 5 ½ c

Flour Blend #5 (very strong, high in protein)
1 ¾ c white rice flour
1 ¼ c Tapioca Starch
1 ¾ Soy flour
½ c Whey powder
Makes a total of 5 ¼ c
Here is a LO featuring this recipe.  I created it for Janet’s monthly sketch challenge on Kitchen Keepsakes .

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