When the holidays roll around, tensions mount.
The number of searches on the internet skyrocket as infrequent cooks search for the recipes they need for a holiday of their dreams.
And everyone looks backward to their moms and grand moms for inspiration, especially for traditional foods.
Unless your family is multi-generationally gluten-free, this can be a bit complicated.
- 142 grams (1 cup) [url href=”http://www.gfdoctorrecipes.com/white-flour-mix/” title=”White Flour Mix”]white flour mix [/url]
- 10 grams (1 tablespoon) [url href=”http://www.gfdoctorrecipes.com/whole-grain-flour-mix/” title=”Whole Grain Gluten-Free Flour Mix”]whole grain flour mix[/url]
- 10 grams (1 tablespoon) sweet rice flour
- ½ teaspoon salt
- 13 grams (1 tablespoon) organic cane sugar
- 4 grams (1 packed teaspoon) [url href=”http://www.gfdoctorrecipes.com/pixie-dust-seed-mixture-to-replace-the-gums/” title=”Pixie Dust-Seed Mixture to replace the gums”]pixie dust[/url]
- 82 grams (6 tablespoons) Butter-cut into tiny pieces
- 1 egg- beaten
- 1 teaspoon lime juice
- Pie Pan- standard 9 inch
- Stir together the flours, salt, sugar and pixie dust till one color.
- Blend in the butter, smoothing the pieces into flakes.
- Continue till the mixture is a blend of rice sized pieces, and larger bits.
- Add the egg and lime juice.
- Stir to combine.
- Pat the mixture into a ball.
- Flatten into a disc, wrap in plastic
- Place in fridge for at least 2 hours.
- Roll out to ¼ inch thick between two pieces of plastic.
- Remove one plastic piece and using the other to manipulate the crust, place the pie crust into the pan.
- Don’t worry if the crust tears, just piece it together again.
- Chill till you have the filling ready.
Sometimes the only recipe you need to complete your holiday baking is for a good pie crust with egg gluten free.