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Fairly easy to work with if you use parchment paper.
1/2 cup block margarine (or shortening - chilled)
2/3 cup sorghum flour
1/4 cup brown rice flour
1/3 cup arrowroot strach
3 to 5 Tbsp cold water
Combine flours. Chop in margarine till size of small peas. Stir in enough water to form soft ball. Roll out on floured parchement paper, lift using rolling pin (fold curst over rolling pin) into pie pan and carefully remove parchement. This is not a fussy as my other crust for gluten free. Bake as directed in pie recipe directions or at 350°F for 15 to 20 minutes.
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