Vegan Gluten-Free Almond Pie Crust recipe
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Ingredients
- ⅓ cup tapioca flour ⅓ cup brown rice flour ⅓ cup sorghum flour ½ cup shortening, chilled and diced ¼ cup almond meal 1 tablespoon cornstarch 2 teaspoons white sugar 1 ½ teaspoons xanthan gum ½ teaspoon baking powder ½ teaspoon salt 2 tablespoons water 1 ½ teaspoons dry egg replacer (such as Ener-G®) 1 teaspoon apple cider vinegar
Nutrition Info
- 202.2 caloriescarbohydrate: 18 gcholesterol: : -fat: 13.6 gfiber: 1.8 gprotein: 2.5 gsaturatedFat: 3.3 gservingSize: -sodium: 199 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Gluten-Free Almond Pie Crust
Directions
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Preheat oven to 375 degrees F (190 degrees C).
Mix tapioca flour, brown rice flour, sorghum flour, almond meal, cornstarch, sugar, xanthan gum, baking powder, and salt together in a bowl. Cut in diced shortening using a pastry blender or two knives until pebble-size pieces form.
Whisk water, egg replacer, and vinegar in a small bowl, stir into flour mixture until a loose dough forms.
Roll out dough to even thickness on a piece of parchment paper and transfer to a 9-inch pie plate, or press dough evenly into the pie plate.
Bake in the preheated oven until golden, about 15 minutes.