Xanthan Gum Free Almond Flour Pie Crust
Getting a pie crust to hold together without xanthan gum is one of those things that trips up a lot of gluten-free bakers, but this recipe sidesteps that problem entirely with a smart combination of almond flour, tapioca starch, and egg. The tapioca starch adds just enough binding and a subtle chew, while the egg pulls everything into a cohesive dough that actually behaves itself when you press it into the pan. Coconut oil keeps the texture tender and slightly flaky, and a touch of maple syrup can round out the flavor if your filling leans savory-sweet. The chilling step is key — thirty minutes in the fridge firms the crust up so it holds its shape beautifully during baking. Whether you blind-bake it ahead for a custard or cream filling, or load it straight from the fridge with a fruit filling and bake it all together, this crust adapts to whatever you're making. The edges come out golden and crisp, and the whole thing tastes nutty and rich in a way that honestly puts a lot of traditional crusts to shame.
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Learn more →Ingredients
8 servings
- 1 ½ cups almond flour
- 2 tbsp tapioca starch
- ¼ tsp fine sea salt
- 3 tbsp coconut oil, melted and cooled
- 1 large egg
- 1 tbsp maple syrup (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). In a mixing bowl, whisk together the almond flour, tapioca starch, and salt until evenly combined.
- 2
Add the melted coconut oil, egg, and maple syrup (if using) to the dry ingredients. Stir with a fork until a cohesive dough forms — it should hold together when pressed between your fingers without crumbling.
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