Servings: one pie crust

1 cup sweet white rice flour 1 cup sweet white rice flour
¾ cup garbanzo bean flour ¾ cup garbanzo bean flour
¼ cup organic non-GMO corn starch ¼ cup organic non-GMO corn starch
1 tsp baking powder non-aluminum 1 tsp baking powder non-aluminum
½ tsp sea salt or pink salt ½ tsp sea salt or pink salt
½ cup cold organic butter (I like Kerri Gold) ½ cup cold organic butter (I like Kerri Gold)
1 ½ Guar gum (made by Bob’s red mill, can be found at Raleys) 1 ½ Guar gum (made by Bob’s red mill, can be found at Raleys)
5-7 Tablespoons of cold filtered water 5 to 7 Tablespoons of cold filtered water
one 9 inch pie dish (ceramic or glass) one 9 inch pie dish (ceramic or glass)

Combine all dry ingredients in a bowl and stir well to combine. Using a pastry cutter, cut the butter into the dry ingredients until the chunks are pea sized or smaller. You can alternately use a food processor and pulse until the butter is incorporated. Slowly add the water until the mixer sticks together. If using your hands kneed the dough until it holds together. If using a food processor pulse while you add the water until a ball forms.
Lightly dust a solid surface with some extra rice flour and roll out until about ⅛ inch thick. It is easiest to roll out between two pieces of parchment paper or by using a pastry cloth and a cloth covered rolling pin to avoid sticking. To transfer to the pie dish simply place the pie pan over the crust and invert. Lift the parchment off the crust and trim and shape the edges.
Refrigerate for 30 minutes until chilled. Fill with desired filling and bake. OR if using for a no-bake pie, bake crust at 350°, with edges covered in foil until lightly browned.