Gluten-free Crust Recipe
Made with sorghum, teff, amaranth and quinoa. Not recommended for those with Celiac Disease.
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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Preparing the Dough
- 1
Mix Dry Ingredients
In a large mixing bowl, combine the sorghum flour, teff flour, amaranth flour, quinoa flour, baking powder, and salt. Whisk together until well blended.
- 2
- 3
Form the Dough
Pour the wet ingredients into the dry ingredients. Stir with a spatula or wooden spoon until a dough forms. If the dough is too sticky, add a little more flour until it reaches a workable consistency.
Shaping and Baking
- 4
Preheat the Oven
Preheat your oven to 375°F (190°C).
- 5
Shape the Crust
Transfer the dough onto a piece of parchment paper. Use your hands or a rolling pin to flatten the dough into your desired shape (round or rectangular) and thickness. Aim for about 1/4 inch thick.
- 6
Bake the Crust
Transfer the parchment paper with the crust onto a baking sheet. Bake in the preheated oven for 15-20 minutes, or until the edges are golden brown.
