Gluten-Free Rhubarb Pie with Sorghum Crust | Serious Eats : Recipes

Ingredients

  • For the Crust
  • 4 ounces (about 1 cup) sorghum flour
  • 1.25 ounces (about ¼ cup) sweet rice flour
  • 1 ounce (about ¼ cup) tapioca starch
  • 2 tablespoons granulated sugar
  • ¾ teaspoon salt
  • 4 ounces (1 stick) butter, chilled and cut into six pieces
  • + 8 more ingredients
    • 1 large egg
    • 2 tablespoons cold water, divided
    • For the Filling
    • gluten-free cooking spray
    • ½ cup granulated sugar
    • 14 ounces (about three cups) sliced rhubarb
    • 1 tablespoon lemon juice (about one tablespoon)
    • 2 tablespoons cornstarch

1 For the Crust: In bowl of food processor, combine sorghum flour, sweet rice flour, tapioca starch, granulated sugar and salt. Pulse to combine. Add butter. Pulse to combine until no large pieces of butter remain and mixture resembles coarse breadcrumbs, about 8 to 10 one-second pulses. Add egg....

View full recipe at SpringPad

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