Gluten Free Hand Pies from Jennifer's Way Kitchen
By: Sheri Wetherell
Published: Tuesday, November 7, 2017 - 2:46pm

Ingredients




1 recipe Old-Fashioned Gluten-Free Piecrust (see below) (omit added sweetener for savory recipes)
½ cup (or a little more) of your Hand favorite savory or sweet filling**
* This recipe can be made with either piecrust, but the Old-Fashioned Gluten-
Free Piecrust is easier to work with.
** Savory options include cooked butternut squash and peas, meat and sweet
potatoes, or any other vegetable/meat filling you have left over from a
previous meal. Sweet options could include chunky fruit purée, peach or
apple slices, or pumpkin pie filling.
OLD-FASHIONED GLUTEN-FREE PIECRUST recipe:
For the PIECRUST FLOUR:
MAKES 3 CUPS (DOUBLE THE RECIPE FOR A DOUBLE PIECRUST OR TO MAKE IN BULK TO STORE)
1¼ cups brown rice flour
3/4 cup sorghum flour
½ cup arrowroot starch
4 cup tapioca starch
¼ cup quinoa flour
METHOD
Mix everything together in a bowl, whisking until well blended. Store in an airtight container in the fridge for up to a month.
PIECRUST
MAKES 1 PIECRUST
INGREDIENTS
3 cups piecrust flour
¼ cup maple sugar, date sugar, coconut sugar, or evaporated cane juice (omit for savory recipes)
6 tablespoons millet flour
1½ teaspoons xanthan gum
¾ teaspoon Himalayan salt
1¼ cups cold Earth Balance nondairy butter
¾ cup cold rice milk
METHOD

About

This recipe is excerpted from the book JENNIFER’S WAY KITCHEN by Jennifer Esposito with Eve Adamson. Copyright © 2017 by Bern Productions, Inc. Reprinted with permission of Grand Central Life & Style. All rights reserved.  Get two more delicious gluten free, anti-inflammatory recipes from her cookbook here, such as a delicous SAVORY BUTTERNUT SQUASH AND SAGE GALETTE and a to die-for CHOCOLATE CAKE WITH RED WINE–SOAKED FIGS AND VEGAN BUTTERCREAM!