Recipe: Gluten-Free Pie Crust

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This week’s pie crust will appeal to readers who need to keep their desserts gluten-free as well as those just looking to try something new. (Tapioca flour, anyone?)

In addition to tapioca, Hadley Hughes of The Gourmandise School of Sweets and Savories in Santa Monica uses sorghum flour and sweet rice flour in her Gluten-Free Pie Crust.

Read below for the recipe, and click here to enter YOUR delicious pie (or pies) in the 4th Annual Good Food Pie Contest on Saturday, September 8th at LACMA.