Ingredients:
1/3 cup rice flour
1/4 cup + 1 Tablespoon sorghum flour
1/4 cup tapioca flour
1/4 cup corn starch (or potato starch if corn-free)
1/4 cup flax seed meal (or 2 additional Tablespoons unsalted butter)
1/8 cup (2 Tablespoons) gluten free oats, ground or flour (Use more sorghum if you're oat intolerant.)
1/2 teaspoon xanthan gum (or guar gum, for corn-free)
1/2 teaspoon cinnamon
1/4 cup dark brown sugar
1/4 teaspoon baking soda Pinch of fine sea salt
8 Tablespoons (stick) butter
Instructions:
Preheat oven to 350°F. In a bowl, mix all dry ingredients for crust. With a pastry cutter or 2 knives cut butter into dry ingredients. Add water, honey and vanilla together in a cup and whisk thoroughly; add to dry ingredients and blend until a dough is formed; allow to sit for 15 minutes. Press the dough onto the bottom of a 10" springform pan and up the sides about 1/4" to 1/2". Bake at 325°F for 20 minutes. If you see the crust browning, remove it immediately....
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