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Categories:
flour sorghum flour starch baking powder xanthum gum salt sugar butter shortening apple cider vinegar eggs
Viewed: 43 - Published at: 4 years agoIngredients
- 1 cup Almond Flour
- 3/4 cups Sorghum Flour
- 3/4 cups Potato Starch
- 1 teaspoon Baking Powder
- 3 teaspoons Xanthum Gum
- 1/2 teaspoons Salt
- 1-1/2 Tablespoon Sugar
- 3/4 cups Butter, Very Cold
- 1/2 cups Shortening
- 2 Tablespoons Apple Cider Vinegar
- 2 whole Eggs
Method
- In a bowl mix together dry ingredients.
- Next cut in very cold butter and shortening with a pastry blender.
- Make a well in the center of the dry mixture and add in eggs and apple cider vinegar. Gently mix with a fork, starting with the inside and working outwards.
- Put ball of dough in between 2 pieces of parchment paper.
- Refrigerate for at least a couple of hours, then roll out in between the two pieces of wax paper.
- Remove one piece of parchment paper and flip over onto the pie plate. Then peel off the other piece.
- If this doesn't work, then do it the old-school way and flour your hands, the work surface, the rolling pin, and everything else with one of the gluten-free flours and roll it out. I kind of ended up having to piece together the crust in the pie plate and over the pie, but it still looked pretty in the end.
- If the dough breaks just piece it back together again. Since there is no gluten, you cannot overwork the dough.
