Gluten-Free Gourmet
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| Pie Crust Ingredients |
In a small bowl, combine 1/2 c. sifted rice/oat flour, 1/2 t. salt, and 1 T. canola oil. Stir in 2-4 T. water til the dough is wet and spreadable, but not runny.
Friday, November 25, 2011
Basic Pie Crust
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7 comments:
Where do you get rice/oat flour?
We actually order 25# bulk bags of rice and oat groats from our local food co-op. Then we mix the grains half-and-half and grind them in a hand grinder.
What kind of grinder is it? Any pictures? :)
You should open up your own restaurant.
We use a hand-turned grinder with grindstones, to which we've attached an electric motor. I'll try to post some pictures later on.:)
That's amazing, you don't even have to use any butter or margerine?
Actually, I used to always use butter in the crust, but then found that oil helps bind the flour into a better pastry dough. The other real key to the crust is sifting the flour so it's almost as fine as white flour.
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