- 2 teaspoons melted butter
- pinch of salt
- 1 large egg, beaten
- 3/4 cup brown sugar
- 3/4 teaspoon vanilla
- 2/3 cup re-hydrated raisins (see below)
- 1/2 cup corn syrup
- 1/2 cup chopped walnuts
To rehydrate the raisins, I put them in a microwave save bowl, cover with water, and microwave for 1 1/2 minutes. I then let them sit for 5 minutes, and drain before using. This way, they won't be dried out and "stealing" liquid from your recipe.
- 2 1/2 cups gluten-free flour mix (see NOTE)
- 1 cup shortening (I prefer doing 1/2 shortening, 1/2 butter)
- 1 teaspoon salt
- 1 teaspoon xanthan gum
- 1 large egg (yes, it HAS to be large)
- 1 tablespoon vinegar
- 1/3 to 1/2 cup cold water
Tip for Pie Crust: Wipe your counter with a damp cloth. Lay plastic wrap on the counter, overlapping to make a piece bigger than you want to roll your crust. Place dough on plastic wrap, cover with another sheet of plastic wrap, and roll to desired size. Remove the top layer of plastic wrap, and lift the dough, along with the plastic wrap that you rolled it out on, and carefully place the dough over your pie plate. Pushing on the plastic wrap, form the dough to the pie plate. Carefully peel the plastic wrap off, and you have one pie crust ready to bake or fill.
Flour Mix (makes 9 cups total):
3 cups brown rice flour (finely ground)
3 cups white rice flour (finely ground)
2 cups potato starch (NOT potato flour!)
1 cup tapioca starch
As long as you make the 3:3:2:1 ratio, you can cut/multiply this down/up to any size. The ratio for 3 cups flour mix is 1:1:2/3:1/3.