As you can see by looking at my Top Ten Gluten-free Cakes my way of tackling gluten-free-baking is simply to exclude flour altogether but, inspired by The How Can It Be Gluten Free Cookbook I have embarked on a pie that involves gluten-free flour and xanthan gum, both of which I found at my local supermarket. By the way, although it is called xanthan gum, it comes as a powder.
I have moreorless followed the America’s Test Kitchen recipe, with a couple of changes: I process the dough continuously rather than pulse to combine at the very end; and I roll out the pastry between sheets of baking parchment rather than clingfilm.
I love the look of a pie baked in one of those old-fashioned looking American-style cast iron skillets but you can just as easily use a pie dish, metal rather than ceramic for choice. And although you probably could make the dough stretch to line and cover a 22cm/9-inch pan or dish, it is less stressful to use one that is 20cm/8inch in diameter. Obviously, you can make whatever filling you like, adapting any recipes you already use.
Recipe posted by Nigella