Gluten-Free Pot Pie Crust


1/2 cup brown rice flour

1/2 cup potato starch

1/4 cup sweet white rice flour

1 tsp. baking powder

3/4 tsp. xanthan gum

1/4 tsp. sea salt

1/2 tsp. cinnamon

1/2 cup butter (sub: Spectrum Organic Palm Shortening)

1/4 cup water

10 drops liquid stevia (sub: 1 Tbsp. honey)

1 Tbsp. Flax seeds plus 3 Tbsp. water


  1. Preheat the oven to 425 degrees.
  2. In a mixing bowl, whisk the dry ingredients.
  3. In another mixing bowl, add the flax seeds and water. Let sit for a minute. Beat in the stevia, water, and butter. Beat the flour into the wet until a dough forms.
  4. Lightly flour a large surface and roll the dough out into a square the size of your pan*. Layer on top of your pie filling and bake for 25-30 minutes.

*I roll the dough out between two pieces of plastic wrap and it rolls well that way. I've also cut the dough out with cookie cutters and topped my pie filling that way.

Find the original recipe at The Daily Dietribe.