Walnut Pie Crust Recipe (Keto, Gluten-Free) (2024)

FAQs

Is diamond walnut pie crust gluten-free? ›

This product has 1 ingredient with gluten and 1 ingredient that may have gluten.

Common reasons why gluten-free pie crust fall apart include choice of flour and hydration levels.

Flour: For a tender crust, choose a low-protein flour. Pastry flour, with a protein content of about 8-10%, ranks between all-purpose flour and cake flour. All-purpose flour works just fine for pie crusts, while cake flour might lack enough protein to form a workable, elastic dough.

Diamond of California, Shelled Walnuts, 16 Ounce

A: Thank you for contacting Diamond Foods. Diamond of California walnuts are gluten free.

Yes, all single-ingredient nuts are gluten-free. That means the label will list just one ingredient, the nuts. Gluten-free nuts include (but are not limited to) peanuts, almonds, walnuts, cashews, chestnuts, pecans, pistachios, hazelnuts, pine, macadamia and Brazil nuts.

Add xanthan gum to gluten-free flour. It enhances elastic qualities that gluten-free flours lack, making it easier to work with and less likely to crumble. Add plenty of water to the gluten-free flour to prevent the pastry from becoming too dry when rolling out.

Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. In other words, no ingredient can cure poor execution.

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.)

Though the science is sketchy, a few professional pie bakers swear that it improves the texture of the crust, and they wouldn't dream of making pie dough without it. (Others swear by similarly acidic ingredients like lemon juice.) The acidic properties of vinegar inhibit gluten, some will say.

What happens if you use milk instead of water in pie crust? ›

Some bakers use milk or buttermilk in their pie crust. Thanks to their milk solids, both will help crust brown and add a bit of tenderness. But the classic liquid in pie crust is water — ice water, to be precise.

If you're stuck without all-purpose flour and aren't looking for a gluten-free alternative, you can turn to other wheat flours. Pastry flour has less gluten than all-purpose flour, making it a great choice if you're making pie crust, muffins, and cake.

This keto pecan pie is the gooey sugar-free dessert of your dreams! It's easy to make and with only 2.9g net carbs, it fits perfectly into your keto diet.

Yes, Nut-Thins® are certified gluten-free by the Gluten-Free Certification Organization (GFCO). The GFCO certification mark stands for the independent verification of quality and integrity, and products that carry the mark represent unmatched reliability for meeting the strictest of gluten-free standards.

​ Walnut Flour is gluten free. Walnut Flour should be safe for patients with celiac and other gluten-related disorders.

An ordinary pie will have some gluten in the crust, though pastry flour has less gluten than all purpose or bread flour. But pie crust doesn't depend on gluten development, so you can easily make it with gluten free flour blends, or with nut flour if you don't need a flaky texture.