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Gluten-Free Cutter Cookies / Pie Crust (Gluten-Free)
http://www.celiac.com/articles/475/1/Gluten-Free-Cutter-Cookies--Pie-Crust-Gluten-Free/Page1.html
Scott Adams

In 1994 I was diagnosed with celiac disease, which led me to create Celiac.com in 1995. I created this site for a single purpose: To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives. Celiac.com was the first site on the Internet dedicated solely to celiac disease. In 1998 I created The Gluten-Free Mall, Your Special Diet Superstore!, and I am the co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.

 
By Scott Adams
Published on 07/26/1996
 
Preheat oven to 350. In a bowl mix: 2 ¼ cups tapioca flour 1 tsp. salt 1/3 cup suga

Preheat oven to 350.

In a bowl mix:
2 ¼ cups tapioca flour
1 tsp. salt
1/3 cup sugar
½ tsp. xanthan gum (omit for pie crust)

In a blender or food processor mix:
1 cup Filberts/Macadamias
¼ cup water
½ cup canola oil
1 tsp. vanilla

Grind the nuts very fine. Add contents of food processor to bowl and mix. Roll into balls and flatten. Bake on greased cookie sheet at 350 for 10 - 15 minutes, or until they begin to turn golden-brown. The recipe makes 2 ½ dozen cookies.

This dough rolls out on a potato-starch-floured board quite successfully to make cookie-cutter cookies. It also makes an excellent pie crust - flaky and delicious. Cover the edges with foil and pre-bake for 15 minutes before filling.