3/4 cup rice flour
1 1/2 cups oat meal or rice bran
1/4 teaspoon salt
1/4 cup oil
3 tablespoons corn syrup, honey or maple syrup
2 teaspoons water
1. In a food processor, add the flour and oatmeal. Pulse until you have a blended flour.
2. Add the remaining ingredients. Pulse until you have a firm dough that forms a ball. If mixture does not form into a ball, add water one teaspoon at a time.
3. Roll between two pieces of plastic wrap. Lift up one piece of wrap and place dough-side down on a pie plate. Pat dough firmly into pie plate. Lift up remaining piece of wrap. Pour in desired filling and bake as usual.
Variation: Roll dough flat onto a cookie sheet. Sprinkle with coarse salt. Prick several times with a fork. Bake at 350 degrees for 8 minutes. Cut into squares. You have just made the yummiest wheat-free, thin crackers.
Egg-free variation: Use 1 egg's worth of Ener-G Egg Replacer.
Low-Sugar variation: Use sugar-free maple syrup
Recipe courtesy of "The Kid-Friendly Food Allergy Cookbook," by Leslie Hammon and Lynne Marie Rominger