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Thanks for the recipes. I'm not fond of the Bob's gluten free flour as it has chickpea flour in it. Yuck!

I've been playing with the America's Test Kitchen Gluten Free cookbook/recipes a bit. I WILL eventually get around to trying to make a good gf pie crust.

Been there... done that... won't repeat. The Gluten Free crust that this produces is just stiff and crumbles all apart. You can't get it out of the pie pan or you can't chew it.

So far this is the best GF one that I have found.

Gluten Free Shortcrust Pastry | Naomi Devlin River Cottage

Ingredients:
80g rice flour
90g sorghum flour, buckwheat flour, chestnut flour or white teff flour
50g tapioca starch
70g ground almonds
2–3 pinches of sea salt
3 tsp ground linseed
1 tsp ground psyllium husk
100g salted butter, chilled and diced
1 large egg, beaten
3–4 tbsp cold water

I had the American measurements all figured out once, but I can't find them again right now.

I think that the ground almonds in the mix made the most difference.

I can't vouch for this one, but it sounds good. Bob's Red Mill is also a brand I trust, at least for soup mixes.


Ingredients
1-1/2 cups Gluten Free All Purpose Baking Flour
1/2 tsp Salt
1/2 cup Butter cold
4 - 6 Tbsp Milk cold

http://www.bobsredmill.com/recipes/how- ... uten-free/