Gluten-Free Strawberry Rhubarb Pie
<Cut down your prep time with our pre-made Molly B's gluten free pie shells>
Let us know you're making this recipe and we'll give you a discount of 10% off your whole order of everything you need in stock! Rice flours, granulated sugar, tapioca starch, xanthan gum, salt, butter, eggs and coarse sugar!
<Cut down your prep time with our pre-made Molly B's gluten free pie shells>
Let us know you're making this recipe and we'll give you a discount of 10% off your whole order of everything you need in stock! Rice flours, granulated sugar, tapioca starch, xanthan gum, salt, butter, eggs and coarse sugar!
- Prep time 30
- Total time 2 hours 15 minutes
- Portion size 8 servings
- 2/3 cup (150 mL) brown rice flour
- 2/3 cup (150 mL) white rice flour
- 1/2 cup (125 mL) sweet rice flour
- 1/2 cup (125 mL) tapioca starch
- 1 tbsp (15 mL) granulated sugar
- 1 tsp (5 mL) xanthan gum
- 1/4 tsp (1 mL) salt
- 1 cup (250 mL) cold butter, cubed
- 1/4 cup (60 mL) Ice water, (approx)
- 1 tbsp (15 mL) vinegar
- 1 egg yolk
- 1 tbsp (15 mL) coarse sugar
- 4 cups (1 L) chopped rhubarb, (1-inch/2.5 cm pieces)
- 2 cups (500 mL) quartered hulled strawberries
- 1 cup (250 mL) granulated sugar
- 1/2 cup (125 mL) tapioca starch
- 1 tsp (5 mL) vanilla
- Pinch ground ginger
- 2 tbsp (30 mL) butter, cubed