Ingredients:
1 Cup (134 g) |
Authentic Foods Steve’s GF Cake Flour Blend |
1 TBSP (13 g) |
Cornstarch |
1/2 TSP (3 g) |
Salt |
1/4 TSP (1.5 g) |
Baking Powder |
5 TBSP (60 g) |
Sugar |
3 TBSP (40 g) |
Spectrum Organic Vegetable Shortening |
2 TBSP Plus 1 TSP (30 g) |
Earth Balance Soy-Free Buttery Spread |
1 pound |
Your Favorite Gluten-Free Fruit Pie Filling |
Directions:
- Mix Steve’s GF Cake Flour Blend, cornstarch, salt, baking poweder and sugar together.
- Cut in the chilled shortening and buttery spread to the flour mixture until the mixture has a pea-sized texture.
- Add the water to the mixture and knead the dough till it comes together and you have a smooth ball.
- For hand pies/poptarts, on a well floured surface with Authentic Foods Superfine White Rice Flour, use a rolling pin to roll out the dough to about 1/8-inch thick. Add flour to the rolling pin if the dough is sticking.
- Cut out circles using a cookie cutter or squares and place them on a tray. Ball up the remaining dough and repeat until all the dough is used. You can also freeze the dough and use it later. It’ll be good for 2 weeks to a month.
- Put a little of your favorite pie filling in the center of half of the rounds. Then cover them with the left overs and make sure to seal them well.
- Bake 20-25 minutes at 350F. Enjoy!
|
