This Gluten Free Pie Crust uses cassava flour in place of wheat flour, making it both gluten and grain free, and also more nutrient-dense. Wheat flour has a Nutrivore Score of 66, while cassava flour has a Nutrivore Score of 224.
Featured Ingredients
Cassava delivers at least 10% or more of the daily value of 16 different nutrients per 1-cup serving, including vitamins, minerals, phytonutrients, protein, and fiber. It is a top 25 food source of 6 different nutrients including vitamin B1, potassium, polyphenols, phosphorus, and vitamin C, in addition to being a non-dairy top food source of calcium!
Apple cider vinegar is full of beneficial compounds, including acetic acid, which helps regulates appetite, energy expenditure and insulin sensitivity, with overall anti-obesogenic and antidiabetic effects. Thanks to an abundance of phenolic compounds, ACV rivals other superfoods for its antioxidant capacity – about the same as a super high quality black tea and about 32X higher than dark chocolate!
Gluten Free Pie Crust
Ingredients
- 2 cups cassava flour
- 1/8 teaspoon sea salt
- 1 cup lard or unsalted butter, chilled
- 1 Tablespoon apple cider vinegar
- 5-6 Tablespoons ice cold water
Instructions
- Mix the cassava flour and salt in a mixing bowl. Add the lard, then use a whisk or two knives to cut the lard into the cassava flour until the mixture resembles dry oatmeal; the largest pieces of lard should be no bigger than peas.
- Add the apple cider vinegar and then the ice water 1 tablespoon at a time and work it into the dough. Stop as soon as the dough easily holds together.
- Roll out immediately or wrap in plastic wrap and store in the fridge until needed (will keep for at least a week).
- Use as you would for any recipe that calls for pie crust!
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