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A bit fussy to work with.
1/2 cup non-hydrogenated margarine (or shortening)
1 cup organic corn flour (or GF Flour)
1 cup brown rice flour (or GF Flour)
1/4 cup vegetable oil
3 to 5 Tbsp water
Combine flours. Chop in margarine till size of small peas. Stir in enough water to form soft ball. Press into 9” pie pan or muffin tins. For a top, roll out on floured tea towel, lift onto pie and carefully remove towel. This is very tender and a bit fussy, but my best crust for gluten free alternative. I usually only use this for a bottom crust so I can fix it up a bit in the pan. Bake as directed or at 350°F for 10 to 12 minutes.
Preparation time: 10 minutes
Cooking time: 10 to 12 minutes
Ready in: 25 minutes
Nutrition (per serving): 303.7 calories; 19.9g total fat; 0mg cholesterol; 302.9mg sodium; 108.7mg potassium; 28.4g carbs; 2.3g fiber; 0.3g sugar; 2.6g protein.
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