Pie Crust

1 cup yellow corn meal
1/4 cup brown rice flour
1/4 cup tapioca flour
1 tablespoon potato starch flour
1 teaspoon baking powder (non-aluminum)
2 tablespoons fructose
1/2 teaspoon xantham gum
1/4 teaspoon sea salt
1/2 cup rice milk
3 tablespoons cold pressed sunflower oil
1/2 teaspoon vanilla extract
Preheat oven to 350 F


Mix dry ingredients with electric mixer. Slowly add rice
milk while mixing. Add canola oil and vanilla extract. Press
into an oiled baking pie plate with a lightly oiled spatula.
Add filling and bake at 350 F for 50 minutes or until crust is
light brown. Allow to cool completely before serving.