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What type of gluten free flour would you recommend for gluten free pie crust?

Thanksgiving Desserts with Essential Vegan Desserts

Fran Costigan - Thanksgiving Desserts with Essential Vegan Desserts

Recorded

This event was on November 14, 2023

Learn key vegan pastry and baking techniques to elevate your desserts this Thanksgiving. Chef Fran Costigan, Rouxbe’s Director of Vegan Pastry will offer her top tips from her Essential Vegan Desserts Course for successful desserts. She’ll showcase a variety of holiday desserts that are suitable for all people, whether or not dietary considerations are an issue. From mastering pies and tarts to creating delightful stovetop desserts, Chef Fran’s presentation promises to have something for every dessert enthusiast. Bring all your questions, Fran will be ready for them!

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Question

Sylvia Lynch

What type of gluten free flour would you recommend for gluten free pie crust?

Answer

My number one favorite gluten-free flour is Bob's Red Mill one-to-one all purpose gluten-free baking flour. Uh, it's complete and I think it works the best. I just bought some King Arthur cup for cup that I'm going to try. Uh, in terms of doing a gluten-free pie crust that's also isn't going to use any butter or any fat. That's a real challenge. I would suggest instead of trying to do that, if you would be open to doing a pressed crust with a nut butter instead, I think that would be probably a better idea. And if you can work on what it is that you want, you know, I'm just saying that. But there are a lot of clever people out here and this is an evolving situation. Vegan desserts are really taking over the world. Let me know how it goes.

Fran Costigan

Director of Vegan Pastry

FranCostigan.com

Fran Costigan is internationally renowned as the authority on vegan desserts. Trained at the New York Restaurant School and Natural Gourmet Institute, Fran was a chef in both traditional and vegan pastry kitchens before moving into teaching over 20 years ago. A lifelong chocoholic and long time vegan, Fran’s latest book, Vegan Chocolate: Unapologetically Luscious and Decadent Dairy Free Desserts, (Running Press 2013) is for all who madly, deeply love chocolate desserts, whether or not dietary considerations are an issue. Her previous cookbook, More Great Good Dairy-Free Desserts Naturally (Book Publishing Company 2006) is the basis of the Costigan Vegan Baking Boot Camp Intensive®. For more information, www.francostigan.com.