Gluten Free Tart Dough
Ingredients:
Dry:
1 C. PureLiving Sprouted Brown Rice Flour
1/4 C. PureLiving Sprouted Millet Flour
1/2 C. Shiloh Farms Tapioca Flour
1/4 C. Shiloh Farms Almond Flour
3 Tbsp. Shiloh Farms Organic Date Sugar
1/4 tsp. Shiloh Farms Himalayan Pink Salt
Wet:
4 Tbsp. solid coconut oil
1/2 C. cold butter, cut into 1/2″ pieces
1/4 C. ice water
Directions:
1. Add all dry ingredients to the bowl of a food processor fitted with a metal blade; pulse 4-5 times to combine
2. Distribute coconut oil evenly over top of dry mixture; process 10-12 seconds, or until it has the consistency of moist sand
3. Distribute butter pieces evenly; pulse 10-12 times until mixture is coarsely combined with flecks of butter still visible; add water and pulse until dough comes together into loose ball
4. Wrap dough in plastic and refrigerate for at least 30 minutes before use
Nut-Free Alternative:
Proceed with recipe as directed, substituting 1 egg for almond flour