Teff flour, which has been used for thousands of years, is ground from tiny seeds grown in Africa and the Middle East. Nutty and nutritious, the flour boasts high levels of protein, calcium and iron; and as a bonus, it’s gluten free.
1/2 cup (1 stick) cold unsalted butter, cut into 1/2-inch cubes and chilled
In a medium bowl, whisk together teff flour, quinoa flour, sugar and salt. Add butter and, using your hands or a pastry blender, work in butter until mixture resembles coarse meal and butter is pea size. Refrigerate dough if butter becomes warm. Add 1/2 cup cold water and knead until dough just comes together.
Alternatively, make dough in a food processor: Combine flours, sugar, salt and butter in a food processor and pulse until mixture resembles coarse meal and butter is pea size. Add 1/2 cup cold water and pulse until dough forms and balls up on the side of the processor.
Divide dough in half, cover and refrigerate for at least 30 minutes or up to 1 day, or freeze for up to 1 month. When ready to use, on a lightly floured surface, roll out dough and use as directed in your pie recipe.
Per Serving: Serving size: 1/8 of 1 crust, 120 calories (60 from fat), 6g total fat, 4g saturated fat, 15mg cholesterol, 150mg sodium, 14g carbohydrates, (2 g dietary fiber, 3g sugar), 2g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.