dough - multi-purpose pastry dough
- 3/4 cup brown rice flour
- 3/4 cup millet flour
- 1/4 cup sweet rice flour
- 1/4 cup potato starch
- 1 Tablespoon xanthan gum
- 2 teaspoons sugar
- 1 teaspoon unflavored gelatin
- 1/4 teaspoon salt
- 1 large egg
- 6-8 Tablespoons butter, melted (or 8 Tablespoons Spectrum organic shortening)
- 1/4 cup + 1 – 2 Tablespoons milk or milk substitute (or 1/4 cup only if using 8 Tablespoons butter/shortening)
Adapted from glutenfreehomemaker.com
Combine the dry ingredients in a mixing bowl.
Using a fork, beat together the milk and egg.
Add the milk mixture and melted butter to the dry ingredients and stir with a fork. It will look crumbly, but everything should be wet. If needed, add a little more milk.
Now use your hands to form the dough into a ball and work it a little until it is smooth. The dough is now ready to be rolled out or can be wrapped in plastic wrap and stored in the refrigerator.
Roll the dough out on a silicone mat, pastry mat or piece of parchment paper. Use a piece of plastic wrap on top of the dough to keep it smooth.
Experiment with thickness. Rolling it very thin makes it more likely to break when folding or transferring. About 1/16 – ⅛ of an inch works well.
The things I’ve made with this have been baked at 350 degrees for 15 – 20 minutes.