Ingredients

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

Method

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.