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Basic Gluten-Free Crust

1 cup white rice flour

1/2 cup brown rice flour

1/2 cup arrowroot

6 tbsp tapioca starch

6 tbsp potato starch flour

1/2 tsp salt

1 tsp xanthan gum

1 tsp baking powder

1 cup (2 sticks) butter, cut into 1/2-inch pieces

 

Combine flours, arrowroot, tapioca starch, potato starch flour, salt, xanthan gum and baking powder.

Cut in butter.

Slowly drizzle in 1/2 to 1 tablespoon ice water.

Wrap dough in plastic wrap and refrigerate for 2 hours or overnight.