Baking gluten-free involves capturing gluten’s stretchy properties without gluten. Doing that as well as producing a crust that’s tender and somewhat flaky is another matter.
But Williams-Sonoma has pulled it off with a Gluten-Free Piecrust Mix that uses Chef Thomas Keller’s Cup4Cup Flour. Add butter, egg yolks and water, then use additional packets of gluten-free flour to prevent sticking when rolling out the dough.
A big help but a bit pricey — a box (1 pound, 3.5 ounces) makes one double (or two single) crust pies, for $19.95. For a store locator or to buy, go to www.williams-sonoma.com.
— Judy Hevrdejs
Chicago Tribune
