11/4 C almond flour
2/3 C gluten free oat flour
2/3 tapioca flour
1/2 teff flour
1/2 Arrowroot flour/starch
1/4 C sweet rice flour
2 tsp xanthan gum
5 Tbl coconut butter
1 large egg
6-8 Tbl ice cold water
1. Mix almond flour, oat flour, tapioca flour, teff flour and arrowroot. Add in xanthan gum and mix.
2. Add in small pieces of butter until well mixed. Original recipe recommends freezing and grating the butter.
3. Combine egg with 3 Tbl ice cold water and whisk together. Add this to the dough and mix with hands or with a spatula. You may add some water if the dough feels too dry. It should feel a little sticky. Place the dough in a bowl and let it rest in the refrigerator for 15 minutes.
4. This recipe will make 2 crusts so split it in half and roll it out to your desired thickness.
5. Add pie filling of choice.