Millet, Amaranth, and Brown Rice Crust

From La Tartine Gourmande: Recipes for an Inspired Life

Cookbook

Author(s): Beatrice Peltre

Page 23

Course: Pies and Tarts

Reviews

1 reviews, average rating 5.0 / 5

Sort: Date ↕ Rating ↕ Difficulty ↓ Cooked ↕

jenncc

10 years ago

★ ★ ★ ★ ★ 5/5

0 found this helpful Sign in to mark helpful

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.

Report