I was multi-tasking today as I was listening to a webinar on interview strategies (still job hunting!) and making a pie. I decided to knock off one of my to-do’s from my Recipes for Unemployment and I was pretty excited because I would be trying this quiona flour to make a gluten-free pie for my friend Cynthia. I had used rice flour before and it was pretty hard to work with so I was hoping this would do the trick.
I started by cutting up about 2 pounds of strawberries with 1/4 cup of cornstarch, 1/8 cup- 1/4 cup fresh basil leaves, and 2/3 cup brown sugar- as found on this site.
As you can see it looks pretty delicious so I was feeling pretty good…..until I started working with the quinoa flour.
I put ALOT of butter to try and be able to work with it and a little bit of water and baking powder.
But ultimately it was very…biscuit-y. I had to sort of mold it to the pie plate and then cut out square biscuits. I’m going to recommend taking off the biscuits and adding a crap load of coconut whipping cream!Plus I drizzled it with some agave nectar, hopefully improving the final taste of my pie crust failure.
Learn from my mistake- DO NOT USE QUINOA FLOUR FOR PIE CRUSTS!
What’s happening here? I’m not sure….