Sarah Hatfield, No Whey Mama ~ This made-from-almonds crust has a shortbread-y feel and taste that our whole family enjoyed. It is definitely made for sweet, not savory fillings. Scott and I think it works best with a creamy/custard filling. We filled ours with dairy-free pumpkin pie filling and it was lovely. (Yes, I should have covered the crust edges with foil. I forgot. Oops.) As with so many gluten-free products, you can't expect this crust to bake up like a wheat one would. But we really enjoyed the almond flavor and texture, especially with a smooth filling.

Ingredients: rice flour, natural almond meal, evaporated cane juice, tapioca flour, cornstarch, cinnamon, potato starch, vanilla, salt

We mixed in 1 large egg, 2 tablespoons plain soy milk, and 4 oz. of shortening. One package makes one crust.

Where to Purchase: See the Authentic Foods website for a lists of retailers, both in store and online.

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