Made some modifications - really just flying by the seat of my pants. I used butter vs. vegetable shorting and substituted a gluten free baking mix for 1/4 of the rice flower. Still a bit gritty, but consistency and color turned out nice. Also I was able to work with the crust on a silicon baking mat and it was well behaved. I did let it sit in the fridge for a while (while preparing the apples for the apple pie) so i imagine that helped a bit. I will use the recipe again and probably fiddle with the "flour" mix a bit more.
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Made some modifications - really just flying by the seat of my pants. I used butter vs....