Ingredients
3/4 cup plus 1 tablespoon /115 grams brown rice flour
1/2 cup /60 grams tapioca starch
1 1/2 cups /180 grams oat flour
1 teaspoon salt
1 cup /220 grams cream cheese, very cold
1 cup /220 grams unsalted butter, very cold, cut into 1/4-inch-thick slices
Preparation
Step 1
In the bowl of a food processor fitted with a metal blade, combine the rice flour, potato and tapioca starches, oat flour and salt. Pulse once or twice to mix.
Step 2
Add cream cheese and butter and pulse about 15 times, then let the food processor run for about 20 seconds, until most of the butter and cream cheese is broken down, but some small chunks remain.
Step 3
Turn the dough out onto a counter and use your hands to pack and bring it together. Divide in two equal-sized balls, flatten and wrap well in plastic wrap. Chill for at least 2 hours or overnight before rolling out.
http://cooking.nytimes.com/recipes/1018414-cream-cheese-dough
3/4 cup plus 1 tablespoon /115 grams brown rice flour
1/2 cup /60 grams tapioca starch
1 1/2 cups /180 grams oat flour
1 teaspoon salt
1 cup /220 grams cream cheese, very cold
1 cup /220 grams unsalted butter, very cold, cut into 1/4-inch-thick slices
Preparation
Step 1
In the bowl of a food processor fitted with a metal blade, combine the rice flour, potato and tapioca starches, oat flour and salt. Pulse once or twice to mix.
Step 2
Add cream cheese and butter and pulse about 15 times, then let the food processor run for about 20 seconds, until most of the butter and cream cheese is broken down, but some small chunks remain.
Step 3
Turn the dough out onto a counter and use your hands to pack and bring it together. Divide in two equal-sized balls, flatten and wrap well in plastic wrap. Chill for at least 2 hours or overnight before rolling out.
http://cooking.nytimes.com/recipes/1018414-cream-cheese-dough