1 CUP RICE FLOUR – WHITE
1 CUP CORN STARCH
½ CUP TAPIOCA STARCH
2 TSP XANTHUM GUM
½ TSP SALT
1 CUP COLD BUTTER – DICED
6TB ICE COLD WATER (ADD ONE ICE CUBE)
2 TSP APPLE CIDER VINEGAR
2 LARGE EGG YOLKS
In mixer with a folding attachment, mix all dry ingredients. Add butter and on low, and stir until pea shapes appear in dry mixture.
Mix egg yolks with vinegar and water (remove ice cube and re measure 6TB of the cold water).
Slowly stream in combined liquids, until pastry comes together. Lightly dust your pie plates, etc with rice flour and dust your board.
Turn out the pastry and form into ball. Divide mixture amongst baking dishes and form into the dish, pressing up the sides. Crimp or fork the sides.
Bag and refrigerate at least 60 min or overnight.
Remove from fridge at least 10 min before pre bake. 375f
For Quiche, par- bake the crust 10 min. Then fill and finish baking. Enjoy!