Two pie crusts:
- Sift together:
¼ teaspoon salt
1 ¾ cup white rice flour
¼ cup garfava bean flour -
Add:
¾ cup +2 tablespoons gluten-free margarine - Cut margarine into flour mixture with a pastry blender until well blended.
-
Add:
2 eggs
1 teaspoon red wine vinegar - Gradually add while mixing enough cold water to form a ball.
- Flour (rice) a board or wax paper well.
- Divide dough in half, form two balls Flour top of one ball and roll out dough (Keep dusting top with flour as you roll out).
- For Pop Tarts use rectangular cookie cutter approx. size of pop tart (We have a gingerbread house roof cutter thats just the right size). Cut two pieces.
- Apply 2 tablespoons gluten-free pie filling or 100% fruit spread to one piece.
- Place 2nd piece on top and seal the edges by running a moistened finger around edge and lightly crimping.
- Prick the top with a fork.
- Bake at 350F on Cookie sheet for 15-20 minutes or until done.
- When cool drizzle with 10x sugar or Gluten-free Casein-free icing.
- Same dough can be used for pie crust and top in normal fashion. Top dough should roll up on rolling pin fairly easily without cracking! Bake them and freeze with wax paper between then toast in toaster to serve.
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