Walnut Pie Crust Recipe (Keto, Gluten-Free) (2024)

FAQs

How do you keep a gluten free pie crust from falling apart? ›

Xantham gum is what helps hold the flour and pie ingredients together, and mimics what gluten does. Gluten is like glue, and is why doughs stay together. Without xantham gum, it will be crumbly and fall apart. My favorite flour blend is Bob Redmill's Gluten Free 1-1.

Too much flour in pie crust makes it tough and, for gluten-free, gritty.

This product has 1 ingredient with gluten and 1 ingredient that may have gluten.

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

Any good pie crust recipe is about controlling that gluten development. “The fat coats the proteins and prevents gluten formation,” Sharma says of Parks's technique of using a higher ratio of butter and squashing it into large pieces (instead of pea-size ones).

Walnut Nutritional Profile

Notice that a handful of walnuts contains 19 g of fat, 4 g of protein, and 2 g of net carbs. With a minimal amount of carbs and a higher proportion of fat, walnuts are clearly keto-appropriate.

Balancing Walnuts in Your Keto Diet: Quantity and Moderation

For instance, if your daily net carb allowance is 50 grams, theoretically, you could consume up to 100 grams of walnuts (approximately 50 halves) without exceeding your carb limit, as this quantity contains just over 6 grams of net carbs.

A: First, don't just reach for more flour—too much extra flour will make the crust tough, and won't treat the real problem, which is that your butter is too soft. I recently read in Weller's cookbook A Good Bake that it should take no more than one to two minutes to roll out a pie crust.

Does adding vinegar to pie crust stop gluten? ›

Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. In other words, no ingredient can cure poor execution.

Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.)

Diamond of California, Shelled Walnuts, 16 Ounce

A: Thank you for contacting Diamond Foods. Diamond of California walnuts are gluten free.

Your dough is too crumbly.

If your pie dough breaks and crumbles when you try to roll it out, it's probably too dry. This is a relatively easy fix. Just sprinkle some cold water over the dough with your fingers and work it in—gently! —until the dough comes together.

How to prevent gluten-free pastry from cracking is one of the most frequently asked questions and it can certainly be minimised, if not prevented. While gluten-free pastry is more delicate to handle, the most frequent reason for cracking is that there is insuffi cient moisture in the pastry.

Add water just to create a dough that holds together, but not too wet. A wet dough will also be tough and not light and flaky. Bring the dough together, it will be falling apart a little because it will be dry in parts. Divide the dough in half and wrap it in plastic.

One of the most common gluten-free baking tips is “let your batter rest”. Letting the batter rest gives the gluten-free flours and starches more time to absorb the moisture. In theory, it will turn your dry, crumbly cakes into delicious, moist masterpieces.