Gluten Free Flour Mix enables you to convert nearly all recipes for your gluten free needs!
Author: Portlandia Pie Lady
Ingredients
Gluten Free Flour Mix
1cupBob's Red Mill brown rice flour
1/2cupBob's Red Mill white rice flour
1 cupBob's Red Mill sweet rice flour(sweet rice is a glutenous rice flour, do not substitute white rice flour)
1-1/4cupBob's Red Mill tapioca starch or cornstarch
3/4cupBob's Red Mill arrowroot or potato starch(potato is a heavier starch than arrowroot, but both work well)
1 teaspooncream of tartar
2scant teaspoonsBob's Red Mill xanthan gum
Gluten Free Pie Crust
2cupsgluten free flour mix
1cupbutter, cut into pieces
2-3tablespoonssugar
1/8teaspoonbaking powder
1/2teaspoonsalt
1/2cupcold water
Instructions
Gluten Free Flour Mix
In a large bowl, stir together all ingredients until very thoroughly combined.
Store in an airtight container in a cool place.
Gluten Free Pie Crust
In a large bowl, mix dry ingredients together. With a large fork cut in the butter until the mixture is crumbly, but you can still see small bits of butter.
Add water and mix just until it forms a ball (do not knead).
With extra cornstarch (or other starch) on a large piece of wax paper or parchment paper, roll out half the dough for the bottom crust. Invert onto a 9-inch pie plate and peel off the paper. If the dough tears or breaks, simply push it back together with your fingers. It's that easy.
Crimp edges by hand or fork, or design of choice for single crust. For double crust, add fillings, brush edges with an egg wash (1 egg beaten with 1 tablespoon water), place on top crust, & bake as directed with pie you're making. Use the egg wash on top for a color, as GF crust tends to bake to a very light color.