Pie dough 3-2-1 from Cannelle et Vanille: Nourishing, Gluten-Free Recipes for Every Meal and Mood (page 114) by Aran Goyoaga

  • butter
  • tapioca starch
  • potato starch
  • superfine brown rice flour

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Melyinoz on May 28, 2020

    This worked really well. For some reason I needed double (!!!) the amount of ice cold water for the pastry to come together. I was fretting that the pastry wouldn’t work because of this, but it turned out well. I know that different flours absorb different amounts of liquid, so maybe my batches of flour were particularly thirsty! Or maybe they are processed differently here in Australia and this might impact how much liquid is absorbed.

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