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    Scott Adams

    Pie Crust #3 (Gluten-Free)

    Scott Adams
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    1 ¼ cup rice flour
    1 teaspoon salt
    2/3 cup solid shortening (in mine, I included about 1 T. butter flavored Crisco in the 2/3 cup and the rest was regular Crisco)
    ½ cup cold water
    1 tablespoon potato flour (not starch)

    Blend rice flour, salt, and shortening in bowl. Set aside. In a small bowl, with mixer on low speed, gradually add potato flour to water--or use a small whisk. Pour the potato flour mixture over the rice flour mixture and work in with spoon. Then knead into a ball with as few strokes as possible. Either press across bottom and upside of your pan or roll between 2 pieces of wax paper that is dusted with rice flour. (I thought it worked better to pat it in the pan or between wax papers with fingers.) Flute edges and use for un-baked crust or bake and then fill with filling.

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  • About Me

    Celiac.com's Founder and CEO, Scott was diagnosed with celiac disease  in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. Scott launched the site that later became Celiac.com in 1995 "To help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives."  In 1998 he founded The Gluten-Free Mall which he sold in 2014. He is co-author of the book Cereal Killers, and founder and publisher of Journal of Gluten Sensitivity.


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