Gluten-Free Rhubarb Pie With Sorghum Crust Recipe

Gluten-Free Rhubarb Pie With Sorghum Crust Recipe
15 Ingredients
  • For the Crust
  • 4 ounces (about 1 cup) sorghum flour
  • 1.25 ounces (about 1/4 cup) sweet rice flour
  • 1 ounce (about 1/4 cup) tapioca starch
  • 2 tablespoons granulated sugar
  • 3/4 teaspoon salt
  • 4 ounces (1 stick) butter, chilled and cut into six pieces
  • 1 large egg
  • 2 tablespoons cold water, divided
  • For the Filling
  • gluten-free cooking spray
  • 1/2 cup granulated sugar
  • 2 tablespoons cornstarch
  • 14 ounces (about three cups) sliced rhubarb
  • 1 tablespoon lemon juice (about one tablespoon)
Nutrition
373
19% daily value
6 servings
                                       
                                            vegetarian, gluten-​free
     

Fat

28% 18

Saturated

51% 10

Trans

- 1

Monounsaturated

- 5

Polyunsaturated

- 1

Carbs

17% 50

Carbs (net)

- 48

Fiber

7% 2

Sugars

- 22

Sugars, added

- 21

Protein

8% 4

Cholesterol

24% 72

Sodium

13% 309

Calcium

7% 69

Magnesium

4% 18

Potassium

5% 241

Iron

3% 1

Zinc

3% 0

Phosphorus

8% 53

Vitamin A

16% 146

Vitamin C

7% 6

Thiamin (B1)

4% 0

Riboflavin (B2)

5% 0

Niacin (B3)

4% 1

Vitamin B6

5% 0

Folate equivalent (total)

2% 10

Folate (food)

- 10

Folic acid

- 0

Vitamin B12

4% 0

Vitamin D

3% 0

Vitamin E

5% 1

Vitamin K

17% 21
Comments
 
×