This gluten-free tart crust combines millet, almond, and tapioca flours for a tender, buttery texture and an easy-to-make, easy-to-work-with dough. Versatile enough for baked custard tarts and no-bake fillings, it can be partially or fully baked as needed. It is lightly sweetened with allulose, keeping it sugar-free, although powdered sugar can be used instead. This recipe ma...
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Title of Creative in My Kitchen: "Creative in My Kitchen - Lectin-free, sugar-free, gluten-free"