Nerd much? Meh. Only half.
But someone at my husband's office IS either nerdy or REALLY loves pie--they celebrated with pizza and pie for everyone (jealous!!)
I wanted to join in the fun, so we had chicken pot pie (gluten free!!) for dinner. And I wanted to share, but I am hesitant.
1. My crust crimping skills leave a little (okay, LOTS) to be desired. Don't judge.
2. My serving skills...might be even worse.
Art of Gluten Free Baking (check out her recipes! They amaze me).
1 1/4 C (170g) brown rice flour
1 1/4 C (205g) white rice flour
1 C (120g) tapioca flour
1 C (165g) sweet rice flour (also known as Mochiko)
2 scant tsp. xanthan gum
I keep this on hand, so I just substituted it straight up for the flour in the crust, and it turned out--THOUGH, I would add a little extra flour mix (1/4 or 1/3 c.) because it's super sticky. Still be generous with flour when rolling it out--but you can use plain rice flour for that part. I also used the plain brown rice flour in the gravy. This time my gravy needed a little corn starch n' cold water mixed in to help thicken it--probably because I used bouillon. It has thickened fine in the past though.