One 9 inch gluten-free tart crust

photo by Kathy Patalsky

This crust was previously posted in a larger batch with measures given by weight. I think this one will be much more useful for folks working at home!  I also eliminated the buckwheat flour which tends to darken the crust.  Enjoy!

Dry:
½ cup gluten-free oats
¼ cup whole, raw brazil nuts
¼ cup gluten-free flour mix #2
1 teaspoon sorghum flour
1 tablespoon coconut flour
½ teaspoon arrowroot
Pinch cinnamon
Dash xanthan gum

Wet:
2 tablespoons water
4 tablespoons maple syrup
1 tablespoon coconut oil

Preparation:

Put the nuts and all dry ingredients in food processor and process until perfectly smooth. Dough should be oily from the nuts. Be sure to scrape sides of food processor to ensure nuts are completely blended.

Add liquids through the spout of the food processor, and process until just together. Careful not to over process.

With well-floured hands, press dough into 9 inch pie pan. This pie crust does not need to be pre-baked.

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3 Responses to “One 9 inch gluten-free tart crust”

  1. I was wondering about a gluten-free crust the other day. Perfect timing!