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window.ATGalleries[52499] = {“id”:52499,”type”:”Baking Lesson”,”images”:[{“image_id”:”ff376906dbe33acbc433670d11e09117f7cf097f”,”caption”:”\u003cb\u003eMix the dry ingredients:\u003c/b\u003e Combine the millet flour, tapioca starch, granulated sugar, xanthan gum, and salt in the bowl of a food processor fitted with the blade attachment. Pulse a few times to combine.\r\n \r\n “,”image”:{“id”:”ff376906dbe33acbc433670d11e09117f7cf097f”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T15:30:09.548-04:00″,”updated_at”:”2016-10-27T15:30:09.548-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_PieCrust_22085Custom-Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”dd9103145b3a4f2ddac0a84203d21801142bde99″,”caption”:”\u003cb\u003eCut in the fat:\u003c/b\u003e Add the butter or fat pieces. Pulse in short bursts (about 3 seconds each) until no large pieces of butter remain. The mixture should look coarse, with pieces of fat no larger than a pea.”,”image”:{“id”:”dd9103145b3a4f2ddac0a84203d21801142bde99″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T15:30:09.689-04:00″,”updated_at”:”2016-10-27T15:30:09.689-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_PieCrust_22125Custom-Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”22f46ea83ddbd43e63a2282c2d547cd3eab65874″,”caption”:”\u003cb\u003eAdd the water by hand:\u003c/b\u003e Transfer the mixture into a large bowl. Add 6 tablespoons of the water. Stir with a wooden spoon until it just holds together. If the dough seems dry, add additional water 1 tablespoon at a time.”,”image”:{“id”:”22f46ea83ddbd43e63a2282c2d547cd3eab65874″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T15:30:09.740-04:00″,”updated_at”:”2016-10-27T15:30:09.740-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_PieCrust_22159Custom-Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”f780268e95d74d92181ca5229bce400e4a99738f”,”caption”:”\u003cb\u003eChill the dough:\u003c/b\u003e Dust a work surface with white rice flour. Divide the dough in half and pat each half into a disk. Wrap each disk well with plastic wrap and chill for 2 hours.”,”image”:{“id”:”f780268e95d74d92181ca5229bce400e4a99738f”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T15:30:09.839-04:00″,”updated_at”:”2016-10-27T15:30:09.839-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_PieCrust_22176Custom-Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”1679141502ad5bde8d10428d5cd014bb19468ab3″,”caption”:”\u003cb\u003eBring the crust to room temperature:\u003c/b\u003e Remove the pie dough from the refrigerator and allow to sit out for about 10 minutes before rolling.”,”image”:{“id”:”1679141502ad5bde8d10428d5cd014bb19468ab3″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T11:34:28.274-04:00″,”updated_at”:”2016-10-27T11:34:28.274-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_GlutenFreeCrust_22454Custom-Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”846c05134a0a9ed4939b101bde4e47ddd5bc6d71″,”caption”:”\u003cb\u003eSandwich the dough between parchment paper:\u003c/b\u003e Place a 13 x 18-inch piece of parchment paper on a work surface and lightly dust with white rice flour. Place a piece of dough on the center of the parchment and sprinkle with a little more flour. Cover the dough with the second piece of parchment paper.”,”image”:{“id”:”846c05134a0a9ed4939b101bde4e47ddd5bc6d71″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T11:34:28.284-04:00″,”updated_at”:”2016-10-27T11:34:28.284-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_GlutenFreeCrust_22478Custom-Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”ffcee05a661aa7b3662e465b90b5881ca2ef5d33″,”caption”:”\u003cb\u003eRoll out the dough:\u003c/b\u003e Roll the dough from the center to edges, rotating the dough about a quarter of a turn after each roll. This keeps the dough round. Roll the crust about 2 inches larger than the bottom diameter of your pan. (For a 9-inch pie pan, roll the out into an 11-inch circle. This allows for enough dough to cover the sides of the pan.)”,”image”:{“id”:”ffcee05a661aa7b3662e465b90b5881ca2ef5d33″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T11:34:28.285-04:00″,”updated_at”:”2016-10-27T11:34:28.285-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_GlutenFreeCrust_22472Custom-Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”89e434b3a02a23fe99bba3e9727ac0cab32626b6″,”caption”:”\u003cb\u003eLine the pie plate:\u003c/b\u003e Remove the top piece of parchment from the dough. Invert the pie plate onto the center of the dough. Slide your hand between the bottom sheet of parchment paper and your counter. Place your other hand firmly on the back of the pie plate. In one swift motion, flip the dough and plate. Gently press the dough into the edges of the plate and then slowly pull off the top piece of parchment.”,”image”:{“id”:”89e434b3a02a23fe99bba3e9727ac0cab32626b6″,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T11:34:28.330-04:00″,”updated_at”:”2016-10-27T11:34:28.330-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_GlutenFreeCrust_22481Custom-Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”613c5021fce2732ac5e2a0f5263a296081d3246e”,”caption”:”\u003cb\u003eRepair and trim the dough:\u003c/b\u003e Repair any cracks. If any part of the dough cracked or ripped, gently press it back together. Trim the edges of the crust. Crimp the edges with a fork if desired. (This is for a single-crust pie. For a double-crust pie, see Recipe Notes below.)”,”image”:{“id”:”613c5021fce2732ac5e2a0f5263a296081d3246e”,”width”:3000,”height”:2064,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T11:34:28.376-04:00″,”updated_at”:”2016-10-27T11:34:28.376-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_GlutenFreeCrust_22486Custom-Name.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}},{“image_id”:”96a43cbb3daea3dde94f750d32e5bff77f7a391e”,”caption”:”\u003cb\u003eChill the crust:\u003c/b\u003e Chill the crust for 15 minutes before baking.”,”image”:{“id”:”96a43cbb3daea3dde94f750d32e5bff77f7a391e”,”width”:3000,”height”:2000,”format”:”JPEG”,”created_by_id”:757,”updated_by_id”:null,”created_at”:”2016-10-27T11:34:28.402-04:00″,”updated_at”:”2016-10-27T11:34:28.402-04:00″,”credit_style”:”external”,”credit_author_id”:757,”credit_name”:”Lauren Volo”,”credit_url”:”http://www.laurenvolo.com”,”credit_email”:””,”credit_custom”:””,”credit_license”:””,”credit_linked_post_id”:null,”focus_x”:null,”focus_y”:null,”filename”:”_HT_GlutenFreeCrust_22690_.jpg”,”alt_text”:null,”exclude_from_color_search”:false,”crop”:null,”ancestor”:null}}]};
Pie crust can stump even the most confident baker. Then, when you add a gluten-free requirement, things get overwhelming pretty quickly. Thankfully, with the right flour blend and a few simple techniques, you’ll quickly master a pie crust that’s both delicious and easy to make.
<p><a href=’http://www.thekitchn.com/how-to-make-a-gluten-free-pie-crust-237527′><strong>READ MORE »</strong></a></p>
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