My favorite flour mixture is a home-made formula from America’s Test Kitchen.
ATK Gluten-Free Flour Blend
- 24 ounces (4-1/2 cups plus 1/3 cup) white rice flour
- 7-1/2 ounces (1-2/3 cups) brown rice flour
- 7 ounces (1-1/3 cups) potato starch (not potato flour)
- 3 ounces (3/4 cup) tapioca starch
- ¾ ounce (3 Tablespoons) nonfat dry milk powder
- Whisk all ingredients together until well mixed.
- Transfer to an airtight container and refrigerate for up to 3 months. Measure and bring to room temperature before using in a recipe.
Gluten-Free Pastry Dough
Makes enough for two pie shells or one 9 or 10-inch pie
- 6 Tablespoons ice water
- 3 Tablespoons sour cream
- 1 Tablespoon rice vinegar
- 13 ounces (2-3/4 cups plus 2 Tablespoons) ATK gluten-free flour blend
- 1 Tablespoon sugar
- 1 teaspoon salt
- ½ teaspoon xanthan gum
- 8 ounces (2 sticks) unsalted butter, cut into ¼-inch pieces, frozen for 10 to 15 minutes
- Whisk together ice water, sour cream and vinegar. Measure flour blend, sugar, salt and xanthan gum into a food processor and blend until combined.
- Scatter butter on top of the dry ingredients and pulse until uniform and there are no large chunks of butter.
- Pour half of the sour cream mixture over the flour and pulse until mixed, about 3 pulses. Add remaining sour cream mixture and pulse until dough comes together, about 20 pulses.
- Divide dough into two pieces. Wrap each piece of dough in plastic and flatten into a disc. Refrigerate for at least 1 hour before rolling. May be refrigerated for up to two days. The dough is not sturdy enough to freeze.
- When ready to use, roll out dough between sheets of plastic wrap. Peel off the top sheet of plastic and invert the dough over the tart pan. Ease the dough into the pan and peel off the plastic.
- Push dough edges down into pan to thicken edges slightly, then trim off excess. Place pan in the freezer for 15 minutes to 1 hour.
- Bake at 375°F. for 20 to 25 minutes until pale brown, rotating halfway through baking.