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

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jenncc

10 years ago

★ ★ ★ ★ ★ 5/5

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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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