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Rice and Almond Flour
Pie Crust
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Preheat oven to 350 degrees F.
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- Grind 1/3 cup whole almonds to a fine powder in a blender.
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- 3/4 cup brown rice flour
- 1/4 teaspoon ground cinnamon
- pinch of ground cloves
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- 3 tablespoons water
- 2 tablespoons oil
- 2 tablespoons honey
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- In a 9-inch pie plate, combine the ground almond flour, brown rice flour, cinnamon or nutmeg and cloves. Mix well with a fork.
- In a microwave dish, combine the water, oil and honey and heat on low setting until honey liquefies.
- Drizzle the honey liquid over the flour mixture in the pie plate, and stir with a fork until well blended.
- Let stand until the dry ingredients absorb the liquid.
- Shape the crust by pressing mixture firmly into place with your fingers, covering bottom and sides of plate evenly.
Pat top edge of crust into straight edge.
- Bake before or after adding filling. Bake empty crust for 5 minutes at 350 degrees F.
Makes one crust.
Note: Gluten-free dough will not toughen when handled.
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