American•healthy

Lighter No-Butter Crust

This no butter gluten free crust is perfect for all sorts of savory dishes if you're also dairy free!

Ingredients

Quantities are shown as originally provided.

2 cups all purpose gluten free flour blend ((please click thru for appropriate blends))
1 teaspoon xanthan gum ((omit if your blend already contains it))
1 teaspoon kosher salt
5 tablespoons extra virgin olive oil
1 1/2 teaspoons white wine vinegar
1/2 cup cold water (plus more as necessary)

1
In a large bowl, place the flour, xanthan gum and salt, and whisk to combine well.
2
Pour in the olive oil and then the vinegar, and stir with a fork to combine.
3
Add 1/2 cup of cold water and stir until the flour absorbs the water, then mix or knead until the dough comes together.
4
If the dough is crumbly, add more water by the tablespoon, mixing after each addition, until the dough is smooth but not very wet to the touch.
5
Divide the dough into two equal parts (about 8 ounces each), flatten each into a disk and cover each tightly in plastic wrap.
6
Allow the dough to sit tightly wrapped at room temperature for 30 minutes to allow the flour to absorb the moisture of the oil and water.
7
Place each piece of dough between two pieces of unbleached parchment paper, and roll until it is about 1/8 inch thick (the thickness of a nickel).
8
The dough is ready to be draped over a souffle dish or pie plate filled with a thick, savory filling (such as chicken pot pie or vegetable stew), trimmed and cinched tightly.
9
Bake at 375°F until the crust is set and lightly golden brown. Serve immediately.