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Gluten Free Pie Crust II- My favorite one! |
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| *secret ingredient -
mashed potatoes!* Handles very well. |
| Ingredients: |
| 2/3 cup white rice flour |
| 1/2 cup corn starch |
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| 1/2 teaspoon salt |
| 1/2 teaspoon guar gum |
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| 1 teaspoon baking
powder |
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| 1/2 cup lard (or chilled butter,
margarine or shortening) |
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| 200 grams (aprox. 1/2 lb.) potatoes,
cooked, mashed well and cooled. |
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| Method: |
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| Wisk dry ingredients together. Rub
or cut in lard until mixture resembles |
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| coarse crumbs. Add mashed potato
and mix until combined. Do Not Add |
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| Any More Liquid. Knead slightly.
At this point you may Use with any one |
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| of the Birds Hill
Tart or Pie Shell Presses, following directions. |
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| Otherwise, shape into a ball, cover in
plastic and chill 30 min. Knead again 2 |
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| minutes by hand until smooth. Chill
uncovered 1 hour. Roll out as required. |
| This is a crisp and flaky pie crust.
Great for meat pies. I even use |
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| this recipe for apple pies as we like
the texture better than other |
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| gluten free pie crusts. |
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