GLUTEN FREE PIE DOUGH
Buttermilk or soy milk 45ml - 1.5 fl. oz
Salt 6g - 1 tsp.
Brown sugar 30g - 3 tbsp.
Vanilla extract 5ml - 1 tsp.
Almond extract 5ml - 1 tsp
Rice flour 210g-1 ¼ c.
Cornstarch 60g-1/2 c.
Tapioca flour 60g-1/2 c
Xanthan gum 1g - ½ tsp.
Unsalted butter 180g-6 oz. or soy margarine
Whisk together milk, egg, salt, sugar, vanilla and almond extract.
Combine rice flour, cornstarch, tapioca and xanthan gum.
Cut in the cold butter or margarine until fat pieces are the size of peas.
Add the milk mixture and mix just until the dough comes together.
Wrap in plastic and chill at least 1 hour before using.
Pairs Well With
Reprinted from Celi-Yak News -Spring 2010