Pastry
a stick of Dairy-Free or butter minus 2 tbsp
1/4 cup teff Ivory if you want it to be nice and white
1/4 cup sorghum
1/4 cup tapioca
1/4 cornstarch
1/2 tsp kosher salt
One large egg
1/2 teaspoon xanthan gum
This is the pie crust I came up when I first discovered I was gluten free. It's one of the few that actually rolls correctly and doesn't taste like horrible Bean yuck. It rolls beautifully and it also makes a great pie. You can use pretty much any fat. If you're dairy intolerant, you can either use pre-measured fairly cold unscented coconut fat
Make sure that all the ingredients are frozen except for the eggs and the salt and the xanthan gum. In a food processor, combine all ingredients except the egg and process until it resembles fine cornmeal. Once this is done, add a single egg. Process until combined. Add enough cold water until it starts to come off of the sides of the food processor. Almost looks like a tornado shape. At this point it's done if and you can either put it in the refrigerator or roll immediately if you're in a cold climate. I like to let mine sit overnight. The amount of water will vary considerably depending on the the humidity. The important part is that it's not so dry is that it doesn't come together but not so wet is that it's soupy. It should be very stiff but not crack in your fingers.
This same mix also makes great pasta!