Monday, Jun 27, 2016
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Gluten-Free Tart Shell Crust

1 cup brown rice flour mix (See

Cook's note)

1/4 cup granulated sugar

1 teaspoon xanthan gum

5 tablespoons cold butter

1 teaspoon pure vanilla extract

Cook's note: To make brown rice flour mix (3 cups), combine 2 cups extra finely ground brown rice flour, 2/3 cup potato starch (not potato flour), and 1/3 cup tapioca flour.

Preheat oven to 350 degrees. Position rack in center of oven. Spray 9-inch pie pan or tart pan (with removable bottom) with cooking spray. Generously dust with rice flour. Combine rice flour mix, sugar, and xanthan gum in large bowl of electric mixer (or food processor). Add butter and mix (or pulse) on low speed until crumbly. Add vanilla and mix well. Press into bottom and up sides of pie or tart pan.

Bake in center of oven for 18 minutes or until light golden. Cool on rack in pan. For a tart, place pan on top of a broad glass and carefully push down sides. For best results, remove pan sides and bottom once tart shell is filled and chilled.

Yield: 1 9-inch pie crust or 9-inch tart crust

Source: Gluten-Free Baking Classics

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