Almond Flour Gluten-Free Tart Crust

Grandmom who likes to get creative with recipes Lucky for me that no one (so far) has said, “Isn’t she creative!” or that my food is “differently different.”

60 g almond flour

80 g sweet white rice flour (or 1 to 1 all-purpose flour)

45 g sorghum, teff, or buckwheat flour

12 g tapioca flour

50 g granulated sugar*

¼ t fine sea salt (⅛ t if using salted butter)

85 g cold, unsalted butter, cut in 1⁄2-inch cubes

1 t vanilla extract

Note: Ingredients may have been altered from the original.

Directions at bojongourmet.com

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