<<Disclaimer: Verify this information before applying it to your situation.>>

Here's to you, Lily!
*****************

Lily's GF Pie Crust

     1/3 cup brown or white rice flour
     1/3 cup tapioca flour
     1/3 cup potato starch
     1-1/2 Tbsp corn starch
     1/3 tsp. salt
     1 tsp. xanthan gum
     1 Tbsp. sugar
     1/3 cup (5 Tbsp.) butter
     1 egg, beaten
     1/2 to 1 tsp. apple cider vinegar

Have eggs and butter cold for best results.  Combine flours, starches,
salt, xanthan gum, and sugar into a mixing bowl.  Cut cold butter into
slices and then work it into the flour mixture with hands or a pastry
cutter until the dough feels slightly moist and begins to hold
together.

Add the beaten egg and vinegar to the flour mixture and stir with a
spoon or fork until it begins to stiffen.  The dough will be quite
soft at first but will firm up.  As it firms up, form it into a ball
and work it a little with your hands.  Use a little tapioca flour if
necessary to keep your hands from getting sticky.

Roll the dough out between two pieces of wax paper, turning and
peeling off paper as necessary to smooth out wrinkles.  Leave the
paper on the pie dough to turn it.  When it is ready for a pie pan,
peel the top layer of paper off, hold the lightly greased pan over the
dough, and slip your other hand under the bottom paper and dough.
Lift it into the pan as you flip it all over.

Smooth the dough into the pan before removing the wax paper.  Again
peel it off; don't lift it off.  Crimp edges as desired.  Prick with a
fork if a baked pie shell is desired and bake at 350 degrees F for
12-15 minutes.

Double the ingredients for a two-crust pie.  Don't attempt to fold the
top pie crust.  A two-crust pie will bake one hour or longer.

This recipe came from _Lifeline_, Summer 1996, pg. 5, and was
previously printed in the July/Aug. 1996 issue of _The Sprue-nik
Press_.  It is Lily Mae Patten's recipe.

*****

ERRATA: I was in error in my last post regarding the Alamo Celiacs
web site. They do not post recipes on the site; however, according to
a group representative, "Much of the information that goes into the
newsletter will wind up here eventually."


Susan Pieper
Las Cruces, NM

* Visit the Celiac Web Page at www.enabling.org/ia/celiac/index.html *