Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I am trying not to use wheat flour in my pie crust but nothing seems to come close to the flaky crust I get with wheat. I tried all oat and cashew flour and the crust was more like a crumbly crust if that makes sense. Like a cookie. Tasted great but not that flaky crust that I want. This morning I am going to try a combo with quinoa flour, oat flour, cashew flour and whatever else I can find in the pantry. The quinoa flour is new to me, can anyone tell me how this might bake up? Flaky, heavy, crumbly? The recipe I use is 2.5 cups flour, 2 sticks butter .5 cup + 3tbs ice water and 1 tsp salt. Or if anyone has a recipe that uses all butter and does not use wheat would you share it? Thank you!!!

share|improve this question
1  
Are you trying to avoid wheat in particular, or gluten in general? Because it is the gluten that makes flaky crust flaky, you are never going to get an exact copy of the texture with substitutes. –  rumtscho Feb 3 at 16:25
    
I agree with rumtscho. Gluten actually forms sheets when dough is mixed, and this lets you get a flaky texture. Without it the crumbly texture is about the best you can expect. –  sourd'oh Feb 3 at 23:22

1 Answer 1

I'm going to assume that the primary question is "How can I make a flaky pie crust without wheat flour?" Note that recipe requests are off-topic on this site, but substitution questions are on-topic.

The key thing which wheat flour gives you is gluten. Quinoa is gluten-free, so it's not going to help you much. However, there are ways of making gluten-free breads, cakes, etc. The first hit which Google gives me uses cornstarch, xanthan gum, and gluten-free flours. The second uses arrowroot starch, xanthan, and gluten-free flours. Xanthan isn't the only way of substituting for gluten, but it seems promising.

share|improve this answer
    
Xanthan and other polysaccharid goos don't create the same texture as gluten. They are enough to hold together cakes, but if the OP wants a flaky crust and not a one-piece-of-foamed-rubber crust, I doubt that xanthan is a good substitution. Still, could be worth trying if there are no other suggestions. And +1 for recognizing that the culprit is the missing gluten. –  rumtscho Feb 3 at 16:24

Your Answer

 
discard

By posting your answer, you agree to the privacy policy and terms of service.

Not the answer you're looking for? Browse other questions tagged or ask your own question.