Ingredients
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3⁄4 cup (94 g) Bob’s Red Mill white Rice Flour
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1/3 cup (42 g) Bob’s Red Mill Tapioca Flour
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2 tablespoons (26 g) superfine Sugar
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¼ teaspoon (1.3 ml) Baking Powder
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¼ teaspoon (1.3 g) distilled White Vinegar
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¼ teaspoon (1.5 g) Salt
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¼ cup (60 ml) Vegetable Oil
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3⁄8 to ½ cup (90 to 120 ml) warm Water
Directions
These crusts have great flavor and hold a perfect shape for your sweet pies and ice cream desserts.
Steps
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1
Done
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Preheat oven to 350°F (180°C, or gas mark 4). |
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2
Done
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In a food processor, combine all ingredients except water. Add in 3⁄8 cup (90 ml) of warm water. Process for about 1 minute, or until dough rolls into a ball. If dough is too dry and is not forming into a ball, add an additional 1⁄8 cup (30 ml) of water |
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3
Done
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Pinch off about 2 teaspoons (10 g) of dough and roll into a ball. Press into a greased mini muffin pan. |
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4
Done
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Bake for about 25 minutes, or until the crusts pull easily out of the muffin tin. They should not be golden or discolored. Remove all crusts from the muffin tin and let cool on a fl at surface. Cool completely or refrigerate until ready to fill. |
