Cooking and Serving: 60 minutes | 2 10-inch crusts
Ingredients
2 cups (280 g) all purpose gluten free flour blend | 1 teaspoon xanthan gum, (omit if your blend already contains it) | 1 teaspoon kosher salt
Description
Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 60 minutes | Servings: 2 10-inch crusts
Ingredients
2 cups (280 g) all purpose gluten free flour blend
1 teaspoon xanthan gum, (omit if your blend already contains it)
1 teaspoon kosher salt
5 tablespoons (70 g) extra virgin olive oil
1 ½ teaspoons white wine vinegar
½ cup (4 fluid ounces) cold water, plus more as necessary
Instructions
In a large bowl, place the flour, xanthan gum and salt, and whisk to combine.
Pour in the olive oil and then the vinegar, and stir with a fork to combine.
Add 1/2 cup of cold water and stir until the flour absorbs the water, then.
mix or knead until the dough comes together
If the dough is crumbly, add more water addition, until the dough is smooth but not very wet to the touch.
Divide the dough into two equal parts (about 8 ounces each), flatten each.
into a disk and cover each tightly in plastic wrap.
Allow the dough to sit tightly wrapped at room temperature for 30 minutes to.
allow the flour to absorb the moisture of the oil and water.
Place each piece of dough between two pieces of unbleached parchment paper,.
and roll until it is about 1/8 inch thick (the thickness of a nickel).
The dough is ready to be draped over a souffle dish or pie plate filled with.
Bake at 375°F until the crust is set and lightly golden brown. Serve.