Gluten-Free Vegan Pecan Pie - Rhian's Recipes (2024)

FAQs

Why is my gluten free pie crust hard? ›

Too much water makes pie crusts tough, ESPECIALLY gluten-free crusts. An extra tablespoon or two can make your crust rock hard. Try to use the least amount of water listed.

Without the crust, the filling in pecan pie is naturally gluten free. So making it gluten free just means using my best ever gluten free pie crust as the vessel for this marvelous filling.

Pecan pie is a delightful concoction of pecan nuts mixed with a rich, caramelly filling made from eggs, butter, corn syrup, and sugar. The earliest pecan pie can be traced all the way back to the late 1800s, but it really peaked in the early 20th century when Karo™ syrup printed a pecan pie recipe on its bottles.

Bake gluten free pizza for longer than you would bake a regular pizza of the same size. For the pizza in the video above, the bake time is about 13 minutes on a hot baking stone. (A dough with gluten would be about 8 minutes.)

Resting the pastry is very important. This will give the flour enough time to absorb the water so it will become more manageable. Refrigerate for a minimum of an hour or overnight if preferred. Try rolling out the pastry between two sheets of cling film, as the dough may be delicate, sticky and crumbly.

A pecan pie is essentially a custard pie, and a liquid center is almost always the result of underbaking. The Karo Classic Pecan Pie recipe calls for baking the pie for 60 to 70 minutes at 350 degrees. In some ovens, however, the pie can take 75 minutes or more.

Light corn syrup has a milder flavor than dark corn syrup. But you can use either in pecan pie. If you like a more robust, molasses-like flavored pie, try using dark.

Nuts in their pure form are gluten-free. This includes peanuts, almonds, pecans, macadamia nuts, walnuts, pine nuts, pistachios, cashews, Brazil nuts and all other natural nuts. Sesame seeds and sunflower seeds are also gluten-free. While nuts are naturally gluten-free, you need to be careful with flavored nuts.

Although pecans are low in all fodmaps, you'll find the other components within a pecan pie are not always suitable to eat when you are following a low fodmap diet. Take the pastry for example, this usually contains wheat flour, which contains the fodmaps fructans and GOS.

What is the healthiest pie to eat? ›

Pumpkin Pie: This one is our winner! When in doubt, choose pumpkin pie. In competition with those mentioned above, it offers the fewest calories, and least fat and added sugar. It's also loaded with vitamins and minerals such as vitamin B12, thiamin, riboflavin, folate, niacin, phosphorous, calcium, and iron.

Pecan pies can stay on the counter for up to two hours before they need to be refrigerated, according to the FDA. After two hours at room temperature, your food is at risk for harmful bacteria growth. The FDA recommends you store foods at or below 40 degrees F (4 degrees C).

Pecan pie contains more calories but offers you plenty of nutrients that you can't find in any other pie. On the other hand, pumpkin pies have a lower calorie content. But pumpkins contain fewer nutrients compared to pecans. Hence, both of these pies are healthy in their own way.

The pie crust could have a firm or tough texture if you bake your pie before resting your dough. Giving your dough time to rest will allow all the ingredients to chill, help the moisture distribute more evenly throughout the dough, and make it easier to roll out.

Tough pie crusts are typically the result of working the dough too much (again, gluten). You don't need to make sure it's a perfectly uniform ball. “As long as the dough is mostly holding together, you don't need to spend a lot of time kneading it,” Susan Reid wrote for King Arthur Baking.

To make pie dough soft and pliable, ensure your ingredients, especially butter or shortening, are chilled but not too cold. Handle the dough gently, and avoid overworking it. Adding a bit of water gradually can also help achieve the right texture.

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.