Sweet Almond and Brown Rice Flour Pastry Crust
The problem with most gluten free pie crust or pastry recipes made from brown rice flour is that they break up when you try to roll them out. Excess handling can also cause them to break and toughen. So in this quick, easy gluten free recipe no rolling or handling is necessary.
It is ideal for sweet flans or tarts, perhaps filled with apples or other fruit. However, you can only use it for a base. It wouldn't be feasible to try to "put a lid on" or make a covered pie, using this recipe.
- 1/3 cup ground almonds or almond flour
- 2/3 cup brown rice flour
- 1/4 tsp ground cinnamon
- pinch cloves (optional)
- 3 tbsp water
- 2 tbsp honey (or agave syrup or coconut nectar, if you are vegan)
- 2 tbsp oil
Choose the pie dish you wish to use (preferably non stick or pyrex) and add the flours and spices directly into it. Mix with a fork.
Put the water, oil and honey into a jug and pop it into the microwave for about 15-20 seconds to melt the honey.
Let the jug cool for a few minutes.
Then pour the contents onto the dry mixture in the dish.
Mix well with the fork. Then leave for about 5 minutes for the dry ingredients to absorb the wet
Using the back of your fingers, press the pastry down to cover the bottom and sides of the dish evenly. Be gentle!
Either bake blind (empty) for about 5 minutes at 180C/350F or pop in your filling of choice and then bake.
That really is all there is to it! Simple, quick and so tasty.