Wheat-Free Pastry Crust

This is part of the recipe for tofu cheesecake, but is wonderful for any other pie. 

• 1 1/2 cups barley flour
• 1/4 cup brown rice flour
• 1/4 cup oat flour
• 1/2 teaspoon sea salt
• 1/4 cup canola oil
• 3 tablespoons maple syrup
• 3 tablespoons water

METHOD

Whisk the barley flour, rice flour, oat flour, and salt in a large bowl to blend. In a separate, small bowl, whisk the oil, maple syrup, and water to blend. Using a fork, stir the oil mixture into the flour mixture just until a moist dough forms. Gather the dough into a ball, then flatten it into a disk. If using the crust for a pie, press the dough into a 9-inch diameter pie pan, forming a high-standing rim. If using the crust for a cheesecake, press the dough over the bottom and 1 inch up the sides of a 9-inch diameter springform pan.

The dough will keep for 1 day, covered and refrigerated, or up to 1 week, covered and frozen.

Makes one 9-inch crust.

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Reprinted with permission from ©Ann Gentry, The Real Food Daily Cookbook, published by Ten Speed Press

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