This dough works great as the bottom layer for anything that usually takes a graham cracker crust such as bar cookies, cheesecakes or pies.
From: The Kid- Friendly Food Allergy Cookbook Leslie Hammond & Lynne Rominger 2004 ISBN#1-59233-054
Makes about 3 cups:
¾ cup butter or Earth balance
2 ¼ cup rice flour
1 ¼ cup brown sugar, packed
½ tsp. vanilla
¼ cup cornstarch
¼ tsp. salt
8 tsp. milk
2 egg yolks
In a food processor, combine butter, half of the flour and the sugar. Pulse until the mixture resembles cornmeal. Add all remaining ingredients and process until dough forms a ball and comes together. If needed, carefully pull dough apart and place in processor to blend again until you get smooth dough. Remove dough from processor and divide in half. Wrap in wax paper and chill until ready to use.
Use as base for your favourite bar cookies or press into pie plate as pastry shell.
Gluten Free ND 