jenncc's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
| Date | Rating
| This is a great gluten free crust with a wonderful flavor. I did sub amaranth flour for the quinoa but I'm fairly certain it would be just as good either way. I made this for a tomato tart (another one!) and it was perfect, held up very well under my custard base. It did seem to brown a bit faster than the millet, amaranth and brown rice crust from the same book - I blind bake it for about 25 minutes and next time may remove the foil and pie weights after the 15 minutes mark, throwing it back in the oven for 10 to cook the top. |
| These are very good but lacked a tiny bit. Maybe a little more salt or spice would have helped. I liked the combination of flours which gave the cookies a nice nutty flavor, though I did sub buckwheat for quinoa flour. The cooking time/temp. is a little much - mine were done within 9 minutes (recipe recommends 14). Next time I would add some spice, decrease the temp to 350 and cook 9-10 minutes on a silpat. |
| This is a wonderful gluten free crust recipe. It stayed crisp for a few days when used for my oven dried tomato tart with goat cheese and black olives (epicurious). It has good flavor, looks and behaves similar to a white flour crust and as mentioned, it held up without becoming soggy. |
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