This is my new FAVORITE, easy-to-roll, gluten-free pie crust. It was inspired by Ellen Ecker Ogden‘s book, The New Heirloom Garden. Listen to my interview with the author here. I modified her recipe, amking it gluten-free and vegan. To begin, I make my own yogurt and my own flour mix. You may use commercial vegan yogurt and gluten-free flour mix. I use 1/2 cup organic rolled oats, 1/2 cup organic uncooked millet and 1/2 cup organic garbanzo bean flour. I process these ingredients in a Vitamix to make about 2 cups flour and use this in the recipe below. I like it because it has no xanthan gum in it, or starches or rice flour. And it’s all organic.
Ingredients
1 1/2 cups gluten-free flour (see above for my own mix), plus 1/2 cup extra for rolling the dough
1/2 cup cashew yogurt
4 Tablespoons oil (I used organic canola)
Directions