Millet, Amaranth, and Brown Rice Crust

Page 23

| Course Type: Pies and Tarts

(1 review)

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Recipe Review

This is a wonderful gluten free crust recipe. It stayed crisp for a few days when used for my oven dried tomato tart with goat cheese and black olives (epicurious). It has good flavor, looks and behaves similar to a white flour crust and as mentioned, it held up without becoming soggy.

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