Condofire

It turns out I’m one of those people who can eat kamut but not spelt or wheat. It’s sad for me because I happen to love pie and everyone knows you can’t beat a wheat based pastry.  But I’ve played around with Bob Redmill’s gluten free flour mix and tonight I made a fabulous quiche following this recipe for gluten free pastry and replaced 1 cup of flour with kamut flour. It’s fabulous. I imagine you could also replace it with spelt. My next experiment will be to make a 100% kamut based pastry. I’ll let you know how it goes.

Here’s the recipe for the pastry:

Now to make pastry:

1 1/2 cups Bob Redmill’s Gluten Free flour mix

1 cup kamut

1 teaspoon xanthan gum

1/2 teaspoon salt

1 tablespoon sugar

3/4 cup shortening

1 tablespoon vinegar

1/4 liquid egg substitute or 1 egg

4 tablespoons ice water