After so. much. experimenting with gluten-free and grain-free pie crusts (some of which were completely inedible), I’ve settled on my favorite.
It’s super easy, and bakes up rich and flaky. I’ll be whipping up a double batch for Thanksgiving this year.
It’s free of gluten, grains, dairy, and–best of all–the need for a rolling pin.
Don’t tell Aunt Frida it’s gluten free and she’ll never know. Or do tell her, and keep the whole thing for yourself.
Your call.
Happy Thanksgiving!
Your timing is perfect! Totally saving this!
Is tapioca starch the same as tapioca flour?
https://www.arynthelibraryan.com/recipes/ricebread-pudding/ Here’s a recipe you may want to try.