Drum roll, please! For the very first time, we are pleased to host our very first Book of Yum video introducing Carol Fenster’s new sorghum pie crust from her book 1,000 Gluten-Free Recipes. Some months ago, I was pleased to receive a review copy of Carol Fenster’s beautiful new, hardcover cookbook. The great thing about this book is that there are such an enormous range of recipes. It could really replace the old gluten-filled Better Homes and Garden cookbook as a single, classic gluten-free cookbook. It covers a wide variety of recipes including breakfast, quick breads, yeast breads, appetizers, salads, soups, sandwiches, wraps, pastas, grains and beans, fish and seafood, other meat bits, vegetables, cookies and bars, cakes and cupcakes, pies and pastries, and fruit and custard desserts. Whew. I’ve found tons of beautiful recipes in the book I’m looking forward to trying, but when trying to pick one for this review, I decided to try her pie crust since it was perfect for Thanksgiving, and also because we don’t have many pie crusts here at the Book of Yum. I was extremely impressed with how easy it was to work with the dough. I think it really might rival gluten pie crusts for workability. I almost felt like I could have swung it over my head like pizza dough! After making a pie crust to save for later, I decided at the last minute to use some as the dough for a savory Thai turnover. (Picture of Filling Here) This dough is undoubtedly great for sweet pie crusts, but it clashed with the salty and savory seasonings in the Thai filling. I also have mixed feelings on the flavor of sorghum in general, but the chemistry in this recipe is absolutely fabulous. I’ve never had such an easy time making pastry before!
Now about the video. A friend of mine recently got a new video camera and some video editing software. He suggested we do a video for the Book of Yum so he could play with his software. I decided that Carol’s pastry would be the perfect special, video-worthy subject, and one weekend afternoon he and his wife came over to do this fun video. In retrospect, I would NOT wear an apron. Let’s face it, I look like a little muffin. But I was thinking flour all over my dark blue dress wouldn’t be great, so there you have it. It’s a bit goofy, but what the heck. I thought I’d post it for Thanksgiving. Hope you enjoy! Please be kind… lol.
Want to see more recipes from Carol Fenster’s 1,000 Gluten-Free Recipes cookbook?
Celiac Chicks Reviewed and posted her new fabulous pizza crust
Food Writer for Delish reviewed and posted Carol’s Sorghum Blend, Buttermilk Pancakes and Green Chile Cheese Bread Recipes
Carol Fenster’s Sorghum Pie Crust Recipe
1 cup Carol’s Sorghum Blend*
3/4 cup tapioca flour
1/2 cup sweet rice flour
3 tbsp. sugar, divided
1 tsp. xanthan gum (or 2 with no guar gum)
1 tsp guar gum (or 2 with no xanthan)
1/2 tsp. salt
1/8 tsp. baking soda
1/2 cup shortening, such as Crisco or Spectrum Vegetable, or Buttery sticks such as Earth Balance
1/2 cup 1% milk (soy, rice, potato, nut, or cow)
1 tsp. vinegar or lemon juice
1) Place the sorghum blend, tapioca flour, sweet rice flour, 2 tbsp. sugar, xanthan gum, guar gum, salt, baking soda, and shortening in a food processor and process until crumbly. Add the milk and vinegar and process until the dough forms a ball. If it doesn’t form a ball, use a spatula to break up the dough into pieces and process again, scraping down sides if necessary. Remove the dough from the food processor and knead with your hands uyntil smooth. Shape the dough into your two 1-inch-thick disks, wrap tightly with plastic wrap and refrigerate 1 hour.
2) Massage a disk of dough between your hands until it is warm and pliable, making the crust easier to handle. With a rolling pin, roll to a 10-inch circle between 2 pieces of heavy-duty plastic wrap. Move the rolling pin from the center of the dough to the outer edge, moving around the circle in clockwise fashion to assure uniform thickness.
3) Remove the top plastic wrap and invert the crust, centering it over a 9-inch nonstick (gray) pie pan. Remove the remaining plastic wrap and press into place. Trim the edges to an even overhang all around the pan. Shape a decorative edge around rim of pan if you are making a single-crust pie. If not, leave the over-hang in place.
4)For Double-Crust filled pie, follow steps 1,2, and 3. Add filling as directed in your recipe. Roll remaining disk of dough to a 10-inch circle, invert, and center on the filled crust. Do not remove the top plastic wrap until the dough is centered. Trim the top crust to the same over-hang as bottom crust. Press the two crusts together and shape a decorative edge around rim of pan. Freeze 15 min. Sprinkle with remaining tablespoon of sugar. Prick the top crust several times with a fork to allow the steam to escape. Place the pan on a nonstick baking sheet.
5) Place a rack in the bottom position and another in the middle position of the oven. Preheat the oven to 375F. Bake 15 min. to brown bottom crust. Move to middle position and bake 25 to 35 minutes more or until the top crust is nicely browned. Cover loosely with foil if the edges brown too much. Cool completely on a wire rack before cutting.
1 1/2 cup sorghum flour
1 1/2 cup potato starch/ corn starch
1 cup tapioca flour