Gluten-Free Sweet Pastry Crust
MAKES 2 6-INCH CRUSTS
2 cups Mary’s All-Purpose Baking Flour Blend (below)
4 tablespoons sweet rice flour or tapioca flour/starch
6 tablespoons brown sugar
½ teaspoon salt
12 tablespoons unsalted butter, ghee or butter alternative, well chilled
2 large eggs
2 tablespoons ice water, more as needed
1. In a food processor, mix together flour blend, sweet rice flour, brown sugar and salt. Pulse to blend.
2. Cut in butter just until mixture resembles coarse meal.
3. Add eggs and water and mix just until dough forms into a ball.
4. Divide dough in half, leaving 1 half slightly larger than the other for the bottom layer. Keep dough refrigerated until ready to roll. Flatten each piece into a 6-inch disk and place each between 2 sheets of flour-dusted parchment paper or wax paper. Refrigerate 30 minutes to chill.
For Egg-Free Sweet Pastry Crust, omit 2 eggs. Combine 2 tablespoons flax meal with 6 tablespoons warm unsweetened applesauce and 1 tablespoon hot water. Allow to cool. Then add to recipe to replace 2 eggs.
MAKES 6 CUPS
2 cups brown rice flour
2 cups white rice flour
1⅓ cups potato starch (not potato flour)
⅔ cup tapioca starch/flour
Mix ingredients together. Store in a tightly covered container in the refrigerator until used.
Each serving contains 564 calories, 2g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 4mg sodium, 127g carbohydrate, 4g fiber, 7g protein.