Description
I have tried a lot of recipes trying to find one that compared with the traditional wheat crust that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn’t tell the difference (I am not sure I believe that) but it sure did satisfy my cravings. Hope you like it too.
Ingredients
- ¾ cup arrowroot starch
- ⅔ cup white rice flour
- ⅔ cup brown rice flour
- 1 tablespoon white sugar (Optional)
- 14 tablespoons cold butter, cut into chunks
- 2 large cold eggs
- 1 tablespoon white vinegar
- 1 tablespoon cold water, or more as needed (Optional)
Instructions
- Combine 3/4 cup arrowroot starch
- white rice flour
- brown rice flour
- and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oatmeal.
- Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water
- 1 tablespoon at a time
- into dough (if dough is too dry) until dough holds together. Split dough into 2 balls
- wrap in plastic wrap
- and refrigerate until chilled
- about 1 hour.
- Spread a piece of plastic wrap on a work surface and sprinkle with arrowroot starch. Place 1 dough ball on the plastic wrap and flatten using your hands. Dust rolling pin with more arrowroot starch and roll over dough until even in thickness and about 9 inches in diameter. Repeat with remaining dough.
Prep Time: 20 mins
Total Time: 1 hr 20 mins
Servings: 16