• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Bojon Gourmet logo

  • Recipes
    • Appetizers
    • Breakfast & Brunch
    • Desserts
    • Dips & Spreads
    • Drinks
    • Main Courses
    • Salads
    • Sauces & Dressings
    • Side Dishes
    • Soups
    • Recipe Finder
    • Recipe Index
  • About
    • In the Press
    • Learn with Me
    • Work With Me
    • Portfolio
  • Cookbook
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • About
  • Cookbook
  • In the Press
  • Learn with Me
  • Work With Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Desserts / Pies & Tarts

    Flaky Paleo Pie Crust (gluten-free, grain-free, vegan option)

    Published Nov 22, 2020

    Jump to Recipe Jump to Video Print Recipe

    This paleo pie crust recipe rivals a wheat crust! Almond flour, cassava flour, and tapioca flour build a smooth, pliant dough that you can roll, fold, flute, and weave. Gluten-free, grain-free, dairy-free, egg-free, with vegan and nut-free options. Use this grain-free pie crust in any pie recipe: pumpkin, apple, pecan, sweet potato - the pie's the limit. Thanks to Bob's Red Mill for sponsoring this post! 

    Paleo pie crust recipe, unbaked with tools around

    When I started a pesky grain-free elimination diet earlier this year, I feared that pie would be a thing of the past. As a former pastry chef, I have strong opinions about pie crust: it needs to be buttery, flavorful, tender, and flaky or it isn't worth the calories.

    fig galette with flaky paleo pie crust

    Most paleo pie crust recipes use a single flour and they tend to turn out pale, crumbly crusts that don't feel or taste like the real deal. I set out to see whether I could make a paleo pie crust that rivaled my favorite gluten-free pie crust.

    Using that recipe as a starting point, I tested three versions: one with all cassava flour, one with almond flour, and one with tiger nut flour. While all versions were good, the version made with cassava, almond, and tapioca flours was the clear winner.

    slice of paleo apple pie with ice cream

    My Best Paleo Pie Crust

    This paleo pie crust recipe tastes and feels shockingly like a wheat flour dough. A few techniques borrowed from classical pastry create a smooth, pliable dough. The crust bakes up tender and flaky, just the thing to encase your favorite galette, quiche, pie, or tart.

    PLUS! Sarah and I made a stop-motion video to show you exactly how to do it.

    ingredients for paleo pie crust recipe

    Grain-Free Pie Crust Ingredients and Substitution Suggestions

    • Flours: A blend of cassava flour, almond flour, and tapioca flour create a pie crust that feels and tastes surprisingly like a wheat crust. Bob's Red Mill flours are milled in certified gluten-free facilities. Their fine grinds join forces here: cassava flour's sticky quality replaces the need for gluten, tapioca flour makes the dough extensible (stretchy), and blanched almond flour adds richness, tenderness, and browning. These mild-flavored flours make a neutral dough that pairs well with any recipe, sweet or savory. You can swap in almond meal, hazelnut flour, tiger nut flour, or more cassava flour in place of the almond flour. You could also try using Bob's Paleo Baking Flour in place of all of the flours; it has a similar blend of ingredients.
    • Ground chia seed adds more sticky goodness to the dough, helping to make it pliable and flaky. I use white chia seed, which I grind in a coffee grinder, as the color blends in with the dough. But any chia seed will work. Alternatively, try this with ground flax seed or omit the seeds and use 1/2 teaspoon xanthan gum instead.
    • Butter adds richness and flaky layers. Some paleo-dieters include butter in their meals, preferring grass-fed butter, while others stick to ghee or plant-based butters. Butter seems to be ok for me in moderation, so I use it here. If ghee is your preference, follow the method in my ghee pie crust recipe to chill and incorporate the ghee. For a vegan almond flour pie crust, use vegan butter, coconut oil, or palm oil instead.
    • Salt sharpens the flavors.
    • Ice water brings the dough together while keeping the butter cold.
    • Lemon juice or apple cider vinegar help tenderize the dough.

    measuring cassava flour for grain-free pie crust recipe

    Method

    The key to this gorgeous grain-free pie crust lies not only in the blend of ingredients, but also in the method.

    Hydration

    First, we make sure to hydrate the dough properly. Proper hydration helps activate the sticky qualities of the tapioca flour and chia seed to mimic gluten. This dough needs to feel slightly more moist than a wheat flour dough. When squeezed, it should easily come together, but it shouldn't feel wet or sticky.

    Butter Size and Temperature

    Next we start with cold butter and we leave lots of nice butter chunks in the dough. There should be some chunks that are the size of large peas or small hazelnuts, with some butter worked into the dough.

    Turning the Dough

    After the first chill, we give the dough a couple of "turns" meaning we roll it out and fold it up. This technique is traditionally used to make puff pastry and croissants. In fact, this paleo pie crust recipe is similar to a "rough puff pastry." As the dough is rolled out, the butter chunks elongate into sheets. When we fold up those sheets, we get many thin layers of butter and dough. When the cold dough hits the hot oven, the butter gives off steam which lifts the layer of dough above it.

    If the butter gets worked into the dough more, the resulting crust will be more tender and soft, while more large chunks of butter make a crisper, flakier dough.

    How to make paleo pie crust: step-by-step photos and instructions

    dry ingredients and butter for almond flour pie crust recipe
    Step 1: Combine the flours, chia seed, and salt in the bowl of a food processor and scatter the butter pieces over the flour mixture.
    squeezing the paleo pie crust dough to determine hydration
    Step 2: Stir together the ice water and lemon juice or vinegar. Open the feed tube and pour in the ice water in a slow and steady stream as you pulse the mixer. Squeeze the dough; it should hold together easily without feeling overly wet or sticky, and there should be large pea-sized butter pieces throughout. Gently pulse in more ice water by the teaspoon until this texture is achieved. Note that the dough should feel more moist than a wheat flour dough.
    wrapping cassava flour pie crust dough to chill
    Step 3: Gather the dough into a ball, wrap in plastic wrap, a plastic bag, or (my favorite!) beeswax wrap and chill until firm.
    rolling out vegan almond flour pie crust
    Step 4: Begin to press and roll the dough on a piece of floured parchment into a large 1/4-inch thick rectangle. The dough will crack and tear at first and that's ok! Periodically dust the dough with cassava flour, sweeping excess flour away with a dry pastry brush. To flip the dough over, place a second piece of parchment on top of the dough, grasp everything with your hands, and bravely flip the whole thing over. Flour will fly everywhere so have your work surface clear! (See those streaks of butter? That's exactly what we want to create flaky layers!)
    folding paleo pie dough in thirds
    Step 5: Fold the dough in thirds like folding a letter, then fold in thirds the other way. Flatten the folded dough slightly, re-wrap, and chill until firm, 30 minutes.

    side view of folding pie dough into thirds

    cassava flour pie dough folded
    Step 6: Repeat steps 4 and 5. The dough will be easier to roll and more smooth and pliable after the first set of turns.
    rolling out paleo pie crust
    Step 7: To shape a pie crust, roll the dough out into a 12-inch round. The dough will want to be a square because of the way we've folded it, so just do your best!
    fluting grain-free pie crust
    Step 8: Ease the dough into a 9-inch pie plate, fit it into the corners, and trim it to a 1-inch overhang. Save the scraps to patch any tears in the dough. Fold the overhang of the crust under itself, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand.
    docking the pie crust with a fork
    Step 9: Prick the bottom of the crust all over with the tines of a fork. This keeps it from puffing up in any one spot. Chill the crust for 30 minutes, or until firm. Proceed with your pie recipe.

    apple pie with almond flour double pie crust

    Paleo Pie Crust Variations

    Grain-Free Nut-Free Pie Crust

    Omit the almond flour and use either all cassava flour, or tiger nut flour (also made from a tuber and not a nut) in its place. Sub by weight if you can, and add 1-2 more tablespoons of ice water as needed to bring the dough together. This version doesn't brown as nicely as the version with almond flour, but it gets the job done!

    Vegan Almond Flour Pie Crust

    For a paleo vegan pie crust, swap in a good plant-based butter for the dairy butter. Miyoko's butter is the closest I've found to dairy butter in terms of flavor, firmness, and workability. Alternatively you can try this with chilled coconut oil or palm oil. These oils are more solid when chilled, so you'll want to let the dough soften up more before rolling it out. Omnivores can try this with lard. You can also use 50/50 butter and lard or shortening.

    dough rounds for almond flour double pie crust

    Almond Flour Double Pie Crust

    You can use a double batch of this paleo pie crust dough to make a double pie crust, lattice crust, or cut-out crust, as shown here. The cut-out version, which I learned from Laura of Tutti Dolci, is my favorite and the method that graces the cover of my cookbook. This easy paleo pie crust method uses rounds of cut dough to form a pretty tiled top. You can cut the rounds into any shape you like: rounds, fluted rounds, stars, hearts, leaves, squares – the options are limitless. Overlap the shapes atop the filled crust, leaving some windows for steam to escape. Gently brush and dab the top with plant milk and sprinkle with a little coarse sugar or maple sugar.

    slice of paleo apple pie on a plate

    Paleo Apple Pie Crust / Paleo Pumpkin Pie Crust

    Use this almond flour pie crust with any pie, galette, or quiche recipes you like. Try my recipe for paleo apple pie, sweetened with maple syrup and kissed with cinnamon and lemon. Or use my favorite pumpkin pie recipe with coconut milk swapped in for the dairy for a paleo pumpkin pie.

    I hope this post was ins-PIE-ring! Please let me know what you make with it in the comments. 

    *Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram,  Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this paleo pie crust recipe, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet  and  #bojongourmet.*

    More favorite pie recipes:

    • Gluten-Free Apple Pie
    • Silky Smooth Pumpkin Pie 
    • Salty Walnut Pie with Nocino
    • Maple Bourbon Pecan Pie
    • Pecan-Topped Sweet Potato Pie
    • Apple Quince Pie
    • Gluten-Free Apple Galette with Walnut Frangipane
    • Goat Cheese Fig Galettes (shown with paleo pie crust)
    • 16 Holiday Pies, Tarts, and Galettes
    • Gluten-free pies for all seasons (and more!) in my cookbook Alternative Baker

    More Paleo Dessert Recipes:

    • Paleo Vegan Banana Bread
    • Paleo Vegan Fruit Cobbler
    • Vegan Paleo Chocolate Chip Cookies
    • Paleo Vegan Zucchini Bread
    • Cassava Flour Crackers
    • Grain-Free Chocolate Tart

    More Crust Recipes:

    • Gluten-Free Pie Crust
    • Classic Flaky Pie Crust
    • Sourdough Pie Crust
    • Ghee Pie Crust
    • GF Vegan Tart Crust
    • Gluten-Free Pizza Crust
    • Whole Wheat Puff Pastry
    5 from 8 votes

    Flaky Paleo Pie Crust

    Print Recipe Pin Recipe
    A paleo pie crust recipe that actually rivals a wheat crust! Almond, cassava, and tapioca flours build a smooth, pliant dough that you can roll, fold, flute, and weave. Gluten-free, grain-free, dairy-free, egg-free, plus vegan and nut-free options.
    Alanna Taylor-Tobin
    Prep Time: 1 hour
    Cook Time: 1 hour
    Chilling time:: 2 hours
    Total: 4 hours
    Servings: 8 -10 servings (one single 9-inch pie crust)

    Ingredients

    • 5-6 tablespoons (80 ml) ice water (from 1 cup ice cubes filled with cool water)
    • 2 teaspoons strained fresh lemon juice (or 1 teaspoon apple cider vinegar)
    • ½ cup (75 g) cassava flour
    • ½ cup (60) blanched almond flour (or more cassava flour or tiger nut flour for nut-free)
    • ¼ cup (28 g) tapioca flour (or try arrowroot flour)
    • 2 ½ tablespoons (15 g) finely ground chia seed or flax seed (I grind mine in a coffee grinder)
    • 1/2 teaspoon fine sea salt (decrease if your butter is salted)
    • 8 tablespoons (115 g) cold, unsalted butter or plant butter sliced ¼-inch thick (or chilled ghee, lard, or palm oil)

    Instructions

    Make the dough:

    • In a 1-cup measuring pitcher, stir together 5 tablespoons of the ice water and the lemon juice.
    • In the bowl of a food processor, combine the cassava, almond, and tapioca flours with the ground chia seed and salt.
    • Scatter the butter pieces over the top but don't run the mixer just yet! Open the feed tube and gradually pour in the ice water/lemon mixture as you pulse the mixer until all the liquid is incorporated. Open the lid and give the dough a squeeze; it should hold together easily, with lots of butter chunks the size of large peas. If the dough is dry, replace the lid and drizzle in more ice water by the teaspoon while pulsing the mixture until the dough is evenly moist but not sticky. Take care not to overmix the dough. Note that this dough prefers more moisture than a wheat flour pie dough.
    • (If making by hand, combine the dry ingredients in a lage bowl and use a pastry blender or your fingers to work the butter into the size of peas. Drizzle in the water by the tablespoon as you toss the mixture with a silicone spatula to bring the dough together as described above.)
    • Remove the food processor blade and gather the dough into a ball, flatten into a disc, and wrap in plastic wrap, a plastic bag, or (my favorite!) beeswax wrap. Chill until firm, 30 minutes or up to several days.

    Turn the dough:

    • This technique, traditionally used when making puff pastry and croissants, makes the dough more pliable and flaky. You can skip it if this intimidates you, but the dough will be more brittle.
    • Roll the dough on a piece of floured parchment into a large 1/4-inch thick rectangle. The dough will crack and tear at first and that's ok! Periodically dust the dough with cassava flour, sweeping excess flour away with a dry pastry brush. To flip the dough over, place a second piece of parchment on top of the dough, grasp everything with your hands, and bravely flip the whole thing over. Flour will fly everywhere so have your work surface clear! 
    • Fold the dough in thirds like folding a letter, then fold in thirds the other way. Flatten the folded dough slightly, re-wrap, and chill until firm, 30 minutes. 
    • Repeat the rolling and folding process one more time. The dough will become more smooth and pliable the second time around.

    Shape the crust:

    • Remove the dough from the fridge, unwrap, and place on a lightly floured piece of parchment. Roll out the dough into a 12" circle, dusting the dough lightly with cassava flour as needed, rotating and flipping it to prevent it from sticking.
    • Ease the dough into a 9" glass pie plate, fit it into the corners, and trim it to a 1" overhang. (Save the scraps to patch any tears in the dough post-parbaking.) Fold the overhang of the crust under, and flute the crust by pressing it between the thumb of one hand and the index finger and thumb of the other hand. Prick the bottom of the crust all over with the tines of a fork.
    • Chill the crust until firm, at least 30 minutes. Once the crust it cold, you can wrap it and refrigerate it for up to a day, or freeze it for up to a month or two. (If using a glass pie plate, let the frozen crust stand at room temperature for 30 minutes before placing in a hot oven, otherwise the glass can shatter.)

    Bake the crust:

    • Position a rack in the lower third of the oven and preheat to 400º. If you have a baking stone, put it on the rack as this will help the bottom of the crust stay crisp. Place the cold crust on a rimmed baking sheet. Fill and bake as directed in your pie recipe, or...
    • To blind bake the crust, line it with a piece of parchment paper, and fill to the top with pie weights, dry beans, raw rice, or clean pennies, pressing the weights into the sides and corners of the crust. Bake the crust for 15-30 minutes (shorter for a metal pan, longer for a glass pan), until the dough will hold its shape when you lift off the parchment. Carefully remove the weights and parchment and bake until the bottom is dry and lightly golden, about 5-8 minutes longer (for a parbaked crust) or until deeply golden, 8-12 minutes (for a fully baked crust). Use the saved scraps of dough to patch any holes, cracks, or tears in the dough, baking for a few more minutes post-patching. A par-baked crust can be made a day ahead, wrapped tightly, and stored at room temperature for up to a day or two, refrigerated for up to 1 week, or frozen for up to a few months.

    Video

    Notes

    Turning the dough:
    If turning the dough (rolling it out and folding if up) intimidates you, you can skip this step. The dough will be more fragile to work with and more brittle when baked, but it will still be tastier than many of the paleo pie crusts out there! You can also do just one turn if you're pressed for time. Or if you work really fast and keep your dough cold, you can do both turns in one go. 
    Timing this recipe:  
    Give yourself three or four hours to complete a parbaked crust; most of this time is inactive. The ideal timeframe for making this crust is as follows:
    • 10 minutes to mix the dough
    • 30 minutes to chill
    • 10 minutes to roll and turn the dough
    • 30 minutes to chill
    • 10 minutes to roll and turn the dough a second time
    • 30 minutes to chill
    • 10 minutes to roll out the dough, get it in the pan, shape it, and dock it
    • 30 minutes to chill
    • 30-40 minutes to par-bake the crust
    Tip: If you have the space, it's fine to leave your counter floury between the three times you need to roll out the dough.
    Do-ahead:
    • Well-wrapped dough will keep refrigerated for up to 3 days and frozen for up to 2 months. 
    • A well-wrapped unbaked crust will keep refrigerated for up to 2 days and frozen for up to 2 months. 
    • A well-wrapped parbaked crust will keep at room temperature for up to 1 day, refrigerated for up to 3 days and frozen for up to 2 months. 
    • Once you've gotten a feel for making this dough, I recommend making a double batch at a time. Keep the extra dough in the freezer for the next time you're ready to bake. 
    Nutritional values are based on one of nine servings.

    Nutrition

    Calories: 169kcalCarbohydrates: 10gProtein: 2gFat: 14gSaturated Fat: 7gCholesterol: 27mgSodium: 219mgPotassium: 16mgFiber: 1gSugar: 1gVitamin A: 311IUVitamin C: 1mgCalcium: 31mgIron: 1mg
    Making this? I'd love to see!Tag your snaps @The_Bojon_Gourmet and #bojongourmet!

     

    You might also like...

    « Curried Carrot Soup with Coconut Milk {paleo & vegan options}
    Paleo Apple Pie (gluten-free, with vegan + nut-free options) »

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the cover of the award-winning cookbook, Alternative Baker

    Hungry for more?

    Alternative Baker celebrates the unique tastes and textures of 14 gluten-free flours, from buckwheat flour to almond flour to sorghum and coconut! This cookbook will fill your kitchen with sweet treats that burst with flavor every month of the year.

    Learn more and find out where to buy →

    Reader Interactions

    Comments

    1. Laurie says

      November 27, 2020 at 7:47 pm

      THE BEST grain free crust!!! I used it for a pot pie and it was perfect. Cannot wait to try a fruit pie next. I also made crackers from the little piece I had left over (better than any cracker I have made; just added a little salt and herbs to the top)

      Reply
      • Alanna says

        November 27, 2020 at 8:18 pm

        Oh I LOVE that idea for crackers, and I'm thrilled that you loved the crust!

        Reply
    2. Chemena says

      December 23, 2020 at 3:00 pm

      This is the best recipe!!! Thank you very much!!!

      Reply
      • Alanna says

        December 24, 2020 at 9:48 pm

        Aw I'm so glad you like it!! What did you make with it?

        Reply
    3. Teresa says

      January 16, 2021 at 7:18 am

      Brilliant, BRILLIANT! It held up to a moist blueberry pie (need more starch next time) and the upper edge was deliciously crisp and light. The 'laminated' dough was SO flexible and easy to work with and baked up crisp. Just brilliant, thank you!

      Reply
      • Alanna says

        January 16, 2021 at 4:31 pm

        I'm so glad you loved it Teresa! Now I'm craving blueberry pie big time. Feel free to give a star rating if you like as well!

        Reply
    4. Matthew Roadnight says

      June 07, 2021 at 2:44 am

      Wow. Fantastic. It really was perfect for the quiche pastry. This is the best paleo pastry recipe I've used.

      Reply
    5. Anastasia Dosov says

      November 03, 2021 at 6:09 pm

      Question - can you use eggs instead of flaxseed meal or chia?

      Reply
      • Alanna says

        November 03, 2021 at 8:24 pm

        Hm, I'm not sure, but you could certainly try it! The flax/chia are sort of replacing xanthan gum and helping the dough hold together. If you experiment, you would want to decrease the water in the recipe since the egg will be adding about 3 tablespoons of liquid.

        Reply
    6. M says

      November 08, 2021 at 10:24 am

      I haven't made it yet. Giving 5 stars cuz it wouldn't let me type in comment box and the pictures look great. And your directions seem complete.

      Wondering if your crust would work to wrap as a vegan wellington?

      TIA

      Reply
      • Alanna says

        November 08, 2021 at 10:32 am

        Aw thank you! Yes I think it would work beautifully as a vegan wellington. I would recommend giving the dough the turns/folds so it will be pliable and easy to work with. Please let me know how it comes out!

        Reply
        • M says

          November 08, 2021 at 3:25 pm

          Thank you! Will do.

          Reply
    7. Jennifer says

      November 25, 2021 at 10:06 pm

      Beautiful crust used for SK's cranberry carmel almond tart. I would add some sugar next time because the crust read more savory for the tart & didn't match the cranberry carmel almond ingredients. Perfect recipe, beautiful results none the less. 10/10.

      Reply
      • Alanna says

        November 29, 2021 at 10:15 am

        I'm so glad you liked it. You can absolutely add a little sugar next time. Love Smitten Kitchen and that recipe sounds luscious!

        Reply
    8. Siv-A says

      December 17, 2021 at 2:14 pm

      Hi! This sounds amazing, I want to try it for a vegan gf wellington, but I cant get cassava where I live (and dont have time before the holidays to order it online.) What can I sub it with do you think? Thank you.

      Reply
    9. Jeannie says

      December 19, 2021 at 6:41 am

      What a find!

      Used this recipe to make sausage rolls — which is, oddly, one of the things I miss having gone grain free. They were a hit. So good! And I thought the whole turning thing would be a challenge. It’s not. Not even a bit and I could definitely see how it made the dough easier to work with. Thank you so much for an awesome recipe.

      Reply
      • Alanna says

        December 22, 2021 at 1:16 pm

        Hi Jeannie,

        I'm so glad you loved this recipe and that it worked well for making sausage rolls. Those sound utterly delicious. Now I'm craving them myself!

        Reply
    10. Shelly says

      January 30, 2022 at 7:40 pm

      Sensitive to flax and chia. What could I use as a replacement?
      Thx
      Shelly

      Reply
      • Alanna says

        January 31, 2022 at 8:52 pm

        If you can tolerate xanthan gum, you could try using 1/4 - 1/2 teaspoon instead. Psyllium husk (whole or ground) could also work, you would need to play with the amount depending on which form you tried. Or you could try using more tapioca flour and less cassava flour; you may need less liquid since the chia/flax are very absorbent. Please let me know if you experiment!

        Reply
    11. Cyd Rosen-Herrmann says

      February 11, 2022 at 10:40 am

      can you cool down this crust, add raw avocado key lime pie and then refrigerate? Will this raw pie taste okay in the cooked pie crust?

      Reply
      • Alanna Taylor-Tobin says

        February 11, 2022 at 9:49 pm

        Yes, I think that would work! The only consideration is that this crust firms up when chilled since it's made with butter, so it's a little less tender than when at room temperature. Just in case you didn't see it, I do have a paleo vegan key lime pie recipe as well! It uses a nut-based crust that's really nice when chilled.

        Reply

    Leave a comment and rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe after you've made it:




    Primary Sidebar

    Welcome

    Alanna Taylor-Tobin smiling and holding her cookbook, Alternative Baker

    I'm Alanna, a recovering pastry chef-turned food photographer, stylist, videographer, and award-winning cookbook author. The Bojon Gourmet is a celebration of the sweet, savory, and occasionally boozy recipes that I create in my San Francisco kitchen. About →

    Get new recipes by email

    Please wait...

    Thanks for subscribing!

    the front cover of Alternative Baker, a cookbook by Alanna Taylor-Tobin, winner of the IACP Cookbook Awards

    My cookbook, Alternative Baker, contains 100+ recipes featuring corn, oat, chestnut, almond, buckwheat, sorghum, and other gluten-free flours. Find out where to get your copy! →

    Fresh from the blog

    How to Build a Vibrant Summer Cheese Board

    Basil Butter

    Gluten-Free Strawberry Shortcake

    Gluten-Free Madeleines

    Footer

    Instagram

    Panzanella is a glorious way to feature summer pro Panzanella is a glorious way to feature summer produce. Toasted bread sops up juices from ripe tomatoes while basil and olive oil add punch. I (@the_bojon_gourmet ) like adding @hodofoods Moroccan tofu cubes for instant protein and extra flavor. They give this salad marinated feta vibes while keeping it vegan!

To stay with the Mediterranean theme, I add kalamata olives, cucumber, and a kicky oregano dressing. Think Greek salad meets panzanella!

Serve this right away as a vegan main dish, or bring it to a picnic or potluck. Get the recipe @hodofoods! #panzanella
    Heirloom tomatoes are getting good in California r Heirloom tomatoes are getting good in California right now and I’m looking forward to making this rustic tomato tart ASAP. 🍅

Flaky gluten-free pie crust melds with a cheesy base and ripe roasted tomato slices. Bring this beauty to a potluck or enjoy slices with a glass of bubbly for an appetizer or a light meal. ✨

https://bojongourmet.com/rustic-heirloom-tomato-tart-gluten-free/
    Paleo Vegan Berry Peach Cobbler 🫐🍑 This rus Paleo Vegan Berry Peach Cobbler 🫐🍑

This rustic summer fruit dessert combines berries and peaches with floofy #glutenfree biscuits. Swapping in finely ground @go_raw organic sprouted pumpkin seeds in place of almond flour makes this nut-free as well. Pumpkin seeds give the biscuits a lovely green hue and loads of buttery flavor. Don’t forget the ice cream! 

Fruit:
1 ¼ pounds peaches or nectarines, in thick wedges (4 cups)
4 ounces (1 cup) blueberries
3 tablespoons (30 g) maple syrup
2 teaspoons tapioca flour
pinch fine sea salt

Biscuits:
½ cup (75 g) cassava or GF AP flour
½ cup (70 g) @go_raw sprouted pumpkin seeds, finely ground
3 tablespoons (30 g) maple sugar or coconut sugar
1 teaspoon baking powder
¼ teaspoon fine sea salt
4 tablespoons (56 g) cold, unsalted butter or vegan butter in ¼-inch dice
¼ cup (60 g) coconut yogurt
¼ cup (60 g) plant milk 
1 teaspoon vanilla extract

for finishing:
2 teaspoons maple or coconut sugar
¼ teaspoon cardamom or cinnamon
1 tablespoon plant milk
plant-based vanilla ice cream, for serving

Position a rack in the center of the oven and preheat to 400ºF.

In a large bowl, toss together the peach slices, maple syrup, tapioca flour, and salt. Scrape into a baking dish (7x10” oval or 9” pie plate) and bake until the fruit is warm and juicy, 15-20 minutes.

Whisk together the cassava and pumpkin seed flours, maple sugar, baking powder, and salt in a large bowl. Add the cold butter bits and rub with your fingers until the butter is somewhat worked in with some pea-sized bits remaining.

In a small bowl, stir together the 2 teaspoons maple sugar and the cinnamon for topping the biscuits.

Place the yogurt, milk, and vanilla in a small saucepan. Place over a low flame and heat, stirring frequently, until the mixture is hot and steamy. Pour the hot dairy mixture into the flour/butter mixture and quickly but gently stir with a flexible silicone spatula until just combined. Scoop small lumps of dough over the fruit. Brush with the milk and sprinkle with the sugar. Bake the cobbler until the biscuits are golden on top and cooked through and the fruit is bubbling vigorously, 20-30 minutes. Serve warm.
    Strawberry shortcake dreams all summer long 🍓 Strawberry shortcake dreams all summer long 🍓

These GF shortcake biscuits are tender and buttery thanks to a blend of gluten-free flours (almond, oat, and rice) plus butter and cream. I’ve included dairy-free and vegan options too! 

✨Tip: if you don’t have any whipped cream on hand, use thick coconut yogurt for a tasty dairy free option like I did here. 

Bojon appétit my loves! 

https://bojongourmet.com/gluten-free-strawberry-shortcake/

#recipereel #gfbaking #strawberryseason
    Moar #zucchini love: chocolate tahini zucchini bre Moar #zucchini love: chocolate tahini zucchini bread ✨

This floofy loaf is paleo, vegan, and nut-free and it’s super simple to whip up with just a bowl and a whisk. Great for packing on picnics and in lunchboxes, or nomming with coffee in the afternoon ✨

https://bojongourmet.com/vegan-paleo-zucchini-bread-tahini-chocolate/

#zucchinibread #tahini #chocolove #paleobaking #paleodessert #bestofvegan #glutenfreevegan #allergyfriendly
    Next up for #zucchini season: GF zucchini fritters Next up for #zucchini season: GF zucchini fritters! Made with chickpea flour and spices for a falafel vibe🧆🥙

I love serving this up with herb yogurt sauce, chopped cucumber, tomato, and a drizzle of lemon. These are easy to make and they use up SO MUCH zucchini!

https://bojongourmet.com/gluten-free-zucchini-fritters/

#zucchinifritters #zucchinirecipes #f52farmstand

    Navigation

    • Recipe Finder
    • Cookbook
    • About
    • In the Press

    Get new posts in your inbox

    Please wait...

    Thanks for signing up!

    This site uses cookies. By continuing to use this website, you agree to their use. To find out more, see our Privacy Policy.

    • Facebook
    • Instagram
    • Pinterest

    More Bojon

    • Learn with Me
    • Work With Me
    • Portfolio

    Copyright © 2022 The Bojon Gourmet | Site by Jaime Asatsuyu Hammack