80g Brown rice flour
45g Corn starch
40g Almond flour
50g Powdered sugar
1 pinch of Cinnamon
0.8 g (1/4 teaspoon) Xantham gum*
80g Cold diced butter
1 unit Egg
1.Mix the rice flour, the corn starch, the almond flour, the powdered sugar, the xantham gum and the cinnamon.
2.Mix in the cold diced butter and work the dough until resembling breadcrumbs.
3.Add in the egg and keep kneading until smooth.
4. Make a ball and wrap it in plastic foil. Leave it in the fridge for 12 hours to get an optimal result.
5.Spread the dough in the chosen greased cake tin and give it the desired thickness (not too thick for a proper baking).
*In some recipes, we will bake this crust individually. In others, we will bake it directly with the filling.
*When baking it individually, poke the dough with a fork, cover it with baking paper and place some weight over it. Traditionally it's covered with chickpeas or dried legumes to keep it from rising. Bake at 200ºC for 15 minutes. Then, take out the chickpeas and the baking paper and bake for another 10 minutes approximately.
*Xanthan gum is a thickener obtained from the fermenting of corn mash (or other grains), resulting in some kind of gelatine. It is used as an additive to add elasticity to doughs made with gluten free flours. It provides no flavour whatsoever, barely adds calories to the recipe and it may be used for both cold and hot processing. We can easily find this product in herbalists, specialty shops and some supermarkets.
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