A reader wrote:
I have a young relative who’s sensitive to wheat, dairy, and soy. I’ve been trying to make gluten-free pie crust, and I’m having a real problem. The dough looks fine after I add the oil, but, when I add water, it tends to get too crumbly. Even when I add a little sugar, the crust doesn’t brown, and it always cracks, no matter how long or short a time I bake it. Also, whether I use a mix of flours or just one, sometimes I end up with a slightly bitter after taste.
Francesca Cugini, MS, RD responded:
By coincidence I just posted on my blog today a Gluten-Free pie crust mix that I made with success. Bob’s red mill pie mix browned perfectly. Here is the product:http://www.bobsredmill.com/gluten-free-pie-crust-mix.html. I just followed the basic instructions on the package.
The key to gluten-free pie crust is adding a Xathan gum to your flour mix to keep it from separating. If you want to make the mix from scratch I suggest potato, rice, and tapioca flour mixed for best results.
Hope this addressed your question
-Francesca
http://energywebring.com/francesca/
For more information on gluten free, see
http://www.vrg.org/journal/vj2006issue4/2006_issue4_gluten.php#rcps
These books seem to have gluten free pie crusts:
http://www.vrg.org/blog/2012/07/12/are-you-on-a-vegan-diet-with-special-dietary-needs/