Brown Rice, quinoa, and buckwheat crust

Page 22

| Course Type: Pies and Tarts

(1 review)

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Recipe Review

This is a great gluten free crust with a wonderful flavor. I did sub amaranth flour for the quinoa but I'm fairly certain it would be just as good either way. I made this for a tomato tart (another one!) and it was perfect, held up very well under my custard base. It did seem to brown a bit faster than the millet, amaranth and brown rice crust from the same book - I blind bake it for about 25 minutes and next time may remove the foil and pie weights after the 15 minutes mark, throwing it back in the oven for 10 to cook the top.

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