Gluten-Free Baking At Home by Jeffrey Larsen

Author:Jeffrey Larsen [Larsen, Jeffrey]
Language: eng
Format: epub
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2019-09-24T00:00:00+00:00

In the bowl of a food processor, combine the sorghum flour, brown sugar, tapioca starch, potato starch, oat flour, xanthan gum, and salt. Pulse until well blended. Add the butter and vanilla, and process until the mixture forms a smooth, soft dough, about 1 minute.

With your hands, spread the dough evenly into the prepared tart pan. With the back of a spoon or the bottom of a measuring cup, smooth the top of the dough. Place a 2-inch round biscuit cutter directly into the center of the dough and remove the center circle of dough. Put the cutter back into the center of the dough (this helps with heat distribution when baking).

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