As you can see by looking at my Top Ten Gluten-free Cakes my way of tackling gluten-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 the size recommended. Obviously, you can make whatever filling you like, adapting any recipes you already use.
Recipe posted by Nigella