I love making gluten free crusts with almond flour. This gluten free flour is super easy to use, high in heart healthy protein and fats, and of course delicious.
If you wish to experiment and try to make a gluten free pie crust out of this tart crust, feel free. Just be sure to stop back by and let us know how it works.
I am anticipating that I will receive a lot of questions about substituting the egg in this crust recipe; to this I answer: not sure. Again, if you find an adaptation or substitution that works in this gluten free pie crust recipe please let us know how it goes. As for me, I’m very happy with how this turned out as it is a wonderful Paleo tart crust, that will be front and center on my Paleo Thanksgiving menu.
Gluten Free Tart Crust
Ingredients
- 2 cups blanched almond flour (not almond meal)
- ½ teaspoon celtic sea salt
- 2 tablespoons coconut oil
- 1 large egg
Instructions
- Place flour and salt in food processor and pulse briefly
- Add coconut oil and egg and pulse until mixture forms a ball
- Press dough into a 9 inch tart pan
- Place pie filling of your choice in crust
- Bake pie as directed per pie recipe
The above is a brand new tart crust recipe. I experimented with it numerous times until I was entirely happy with the outcome. In my tests, I made it with a pecan pie filling. Here are some other filling recipes that you can experiment with:
Chocolate Cream Pie
Mousse Cloud Pie
Chocolate Peanut Tart
What will you fill your tart crust with?
Note: for those of you looking for pecan pie filling, please see the recipe in The Gluten-Free Almond Flour Cookbook
eden says
This my restore my faith in GF pies and tarts. I had a disasterous episode this weekend when I tried a GF mix that will remain nameless. It was rock hard on the exposed bits, and like glue under the fruit.
The simplicity of your recipe is refreshing. I’m bound and determined to give it a try.
aseafish says
Eden, I’m with you. I eat and buy gluten-free but never “gluten-free.
pamela
Amy G. says
Hi Elana –
I love your recipes, but would you specify when using coconut oil whether that means refined (doesn’t taste like coconut,) or extra virgin, (which does taste like coconut.)
Thanks alot!
Amy
Beth says
Amy,
I always use the virgin coconut oil and have not had any problems with how the recipes turn out.
PJ says
Amy G
If you click on the ingredient coconut oil, it takes you to this brand at Amazon.com:
Barlean’s Organic Oils Extra Virgin Coconut Oil, 16-Ounce Jar
Tiffany McCullough says
I use a coconut oil from Tropical Traditions (tropicaltraditions.com) and it’s a wonderful clear coconut oil in a glass jar. They often (at least once or even twice a month) have a 2 for 1 offer (2 qts or 2 pints for price of one) or they have a free shipping offer. They are on Twitter and Facebook (neither of which I use). I do love their coconut oil because of the glass jars. W/O free shipping, 2 pint jars cost $10.00, 4 pint jars cost somewhere around $7.95. But, watch for their specials as they are constant with their specials and if you sign up for email notices you get a notice weekly on what is on special deal for the week. Love their coconut soap for the shower as well; even their coconut oil deodorant is fabulous and really works.
Monica says
Elana, where do you buy your almond flour? Here in Tulsa, OK it is soooo expensive it is a stumbling block for me to use it in cooking. Thanks, love your blog!!
Monica
Amy says
You can make your own in the blender. Just find almonds on sale and put them in the blender a bit at a time, using the pulse setting until each little batch is sufficiently ground. If you use too many at once or blend too long it doesn’t work, you’ll get almond butter. About a quarter of a cup works in my blender. Slow, but it works. I can’t afford to buy it already ground either!
Monica says
Thanks Amy, I appreciate the help!
Viviana says
Hello Monica. In her book, Elana recommends buying the blanched almond flour from Honeyville Grain?. I recently bought a 5 pound bag from them and am very happy with it. If you want to save some money, do a search for Honeyvill Grain coupons and you may find a code to save 5% on the order. It’s not much but it’s better than nothing. The 5 lb. bag was $29.99 and the total came out to $32.98 after the discount and shipping.
PS. I lived in Tulsa from 2000-2004 and worked in Broken Arrow. I hope all is well after the earthquake and bad weather. :o)
Monica says
Thanks for the advice…I will do that. Yes, we are all fine here in Tulsa…it was just weird..lol!!
Tara says
Yes, Honeyville is the recommended brand. Be sure you buy their *blanched* almond flour, as that is what Elana’s recipes call for. Once you place an order and are signed up to receive the notices by email, you will periodically (every few months) get email coupons for 10% off, and once in a while it’s 15% off. The coupons are good for a specific number of days, so those are always the times when I order. The shipping is flat rate, I think about $5 – so I can order 15 or more pounds of flour, a very heavy box, and pay the flat shipping rate. Not bad!
Lauren says
You can also buy it online (Elana has links for resources and I believe there are some websites there). I get mine from Honeyville.
Manon says
Monica, I suggest you try nutsonline.com, I buy all my nut flour there and the service is great !
Helyn says
How fabulous! I knew you’d come through with a tart crust! :) Can we get the pecan pie filling recipe??
Kathryn says
It looks like it’s finally time for a new tart pan! I’d given all my baking pans away when my gluten issues started and replacing the tart pans just never happened. Your recipe looks perfect and I can’t wait to make something special for Thanksgiving.
Karen says
I’m wondering how extensive I need to go through my kitchen and replace things. Curious how you decided to replace your baking dishes. Wouldn’t a dishwasher and scrub be enough? Where do you get good advice on how to prevent gluten poisoning or deal with celiac?
Sharon says
Excellent info is at http://www.GlutenFreeSociety.org — has helped me so much.
Amyella says
I can’t wait to make this for Thanksgiving! Do you have the pecan pie filling that you tested with on your site somewhere? Thanks for the great recipe!
Amy
Netty says
mmm….I think I might try filling this with the sweet potato casserole recipe from the Sweet Potato Queens….YUM! :)
aseafish says
That sounds really, really good.
Christine says
As far as making a pie crust, your recipe should work. Ever since going gluten free 2 years ago, I’ve made pie crusts out of almonds (ground in the food processor – this was before I knew almond flour existed), butter, and an egg, and it’s come out great.
Antonia says
Why does the almond flour have to be blanched?
Antonia says
Woops, meant to post that last comment towards Elana. To Christine; What is your exact recipe?
Shirley @ gfe says
Simple and I’m sure oh so good, Elana! I make a pie or tart crust all the time, Elana, that is is simply almond flour and honey (or agave nectar), so subbing either of those for the egg might be an option. :-)
Shirley
~allison says
Shirley,
Could you give the amounts of almond flour and honey you make your crust with please?
Thank you!
Genna says
Wow! This is so similar to the tart crust that I make. I’ve found that a few tablespoons of arrowroot (tapioca) flour and a little extra water helps with replacing the egg. Yum.
Susan says
Thankyou so much. This is one of the easiest and best gluten free pastry I have ever made. And I have tried lots.