No Roll Paleo Pie Crust
The gluten-free flour mixture is different from other GF flours because it doesn’t hold high-carbohydrate rice and potato flours. Alternatively, it is a combination of coconut, almond, sorghum, and tapioca flours. It’s also high in medium-chain fatty acids and polyunsaturated oils. And it works so well in this no-roll pie crust! Whether you want to be gluten-free or not, I am certain you’re going to like this procedure. It may be so much that you toss out all others and do this one particularly. Many folks swear by the comfort and class of a no-roll pie crust prepared with vegetable oil. This brisk, delicious crust is also a plus for those viewing their diet since it has neither trans fats nor cholesterol. It’s also vegan. If you’re scared by a rolling pin, this is the shell for you.
This method presents enough for a single coat to prepare a two-crust pie. This coconut flour pie crust is a simple keto pie crust made with only four elements. This coconut flour coating is dairy-free and also a paleo pie crust. Delicious for either a sugar-free pie crust method or a savoury pie. Coconut flour is a gluten-free carb flour with only 6 g net carbs per 1/4 cup. This is a brief and delightful little procedure. It’s fast, it’s simple, and it’s gratifying. It’s also amazingly adaptable. You can load it with all kinds of tasty layers, from lemon to chocolate to strawberry rhubarb.
INGREDIENTS
- 2 1/3 cups almond flour
- ¼ teaspoon of ground cinnamon
- 1/4 cup chilled coconut oil
- 1/4 tsp salt
- One large egg
INSTRUCTIONS
- In a bowl, mix together almond flour, ground cinnamon, and salt.
- Stir well and add coconut oil, egg and mix the dough well.
- Put the dough into a disk and cover and refrigerate for 1 hour up to 2 days.
- Shape the dough into a 9-inch pie plate and prebake at 300-degree F for 15mins.
Serve warm.
