Just Launched: GFF Magazine
We try to go easy on the gluten, but it can be hard to find good recipes, particularly for baked goods. Ever had a gluten-free crust, cake, or cookie that baked into a crumbly mess, or worse, a tooth-shattering burnt crust? Needless to say, we were intrigued when Erika Lenkert sent her newly-launched GFF Magazine, funded via Kickstarter, our way. It’s impressive: Stunning photography, profiles on some major innovators in the food world, not to mention gluten-free recipes that actually work. Below, an easy and foolproof pie crust recipe from the inaugural issue, on stands now.
Triple-threat food stylist, recipe developer, and allergen-free cooking instructor Jeffrey Larsen shows us how to make the ultimate GF pie crust—with vegan variations. (Just replace the butter with an equal amount of Earth Balance Vegan Buttery Sticks, and replace the sour cream with 2 tablespoons of cold water.)
Photography: Maren Caruso