This came out great. The filling is the standard filling I use from Cook’s Illustrated. The crust is from America’s Test Kitchen’s The How Can It Be Gluten Free Cookbook. The flour used is a mixture of white rice flour, brown rice flour, tapioca starch, xanthan gum, nonfat milk powder and potato starch.
2.5 T water
1.5 T sour cream (I used cream cheese)
1.5 t rice vingar
3 5/8 oz white rice flour
1 1/8 oz brown rice flour
1 oz potato starch
0.5 oz tapioca starch
0.5 T nonfat milk pwdr
1.5 t sugar
0.5 t salt
¼ t xanthan gum
4 oz butter
2.5 T water
1.5 T sour cream (I used cream cheese)
1.5 t rice vingar
3 5/8 oz white rice flour
1 1/8 oz brown rice flour
1 oz potato starch
0.5 oz tapioca starch
0.5 T nonfat milk pwdr
1.5 t sugar
0.5 t salt
¼ t xanthan gum
4 oz butter
No comments:
Post a Comment