"This recipe is from BBC Food website and attributed to Darina Allen and Rosemary Kearney. They state gf flours are a little harder to work with, but well worth mastering. Keep the dough dry; although slightly more difficult to handle, it gives a crisper, 'shorter' crust for tarts and pies. This recipe was also recommended by Coeliac UK. I haven't tried this recipe yet- posting here for safe-keeping. This recipe seems to use common gluten-free ingredients."
Serving Size: 1 (59 g)
Servings Per Recipe: 8