By Sarah Hatfield, No Whey Mama ~ I made our piecrust with plain soy milk, apple cider vinegar, and canola oil. The directions on the package didn't have all of the baking information I needed to make a fruit pie, so I went to their website for additional baking tips.

The crust was very easy to mix up and roll out, even for me, the non-baker in the family. Because of its crumbly consistency, it was a bit tricky to place in the pie pan, and it did crack during baking. (See photo.) One thing I appreciated about this gluten-free piecrust is that it wasn't sweet, so it could be used for savory pies as well as dessert pies. However, most tasters didn't like the bitter aftertaste of the crust.

Free From: Gluten, Yeast, Corn, Dairy, Soy, and Rice

Ingredients: Tapioca Flour, arrowroot, millet, maple sugar, potato starch, Montina(TM) (perennial bunch grass, achnatherum hymonodies), chick pea flour, navy bean flour, pinto bean flour, salt, xanthan gum, cream of tartar, baking soda.

Where to Purchase: See the Gluten Evolution website to purchase this pie crust mix direct or to see a store locator.

*Please note, this is a third party review by www.GoDairyFree.org.  We are not affiliated with this company, you will need to go to their website via the link above for more product and purchasing information.

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