1 cup Bob’s Mill gluten free flour mix
1 cup amaranth flour
1/2 cup white rice flour
2 Tbsp. sugar
pinch of salt
1 cup butter
1 egg + enough milk to measure 1/2 cup when combined with egg
Combine the dry ingredients in a large bowl.
Cut the butter into the flour mixture and work until the butter is the size of small peas and coated well with flour.
Add the egg/milk mixture and toss with a fork being careful not to overwork.
Toss until the mixture comes together.
Turn ball of pastry onto a piece of wax paper or plastic wrap and wrap tightly.
Chill until firm.