GLUTEN FREE SHELLS RECIPES

Steps:

• In a medium mixing bowl, combine flour, salt, and xanthan gum.
• Cut butter (or shortening) into flour.
• The butter should resemble the size of small peas.
• Add milk.
• Use your hands to work the milk into the dough, until the ingredients are combined and the dough forms a ball. Add more milk if needed.
• Divide dough in half and roll one dough ball between two pieces of wax paper. Repeat with the second dough ball.
• Remove the top piece of wax paper and place the pie pan upside down on dough.
• Flip the pan and pie crust dough over so the pie pan is right side up. Peel the wax paper off. Repair and pinch the gluten free pie crust dough into shape.
• If you are baking the crust and then filling it with filling, preheat oven to 425°F (220°C). Bake for 15 - 18 minutes or until cooked through.
• For other recipes where you bake the pie with the filling in it, follow the recipe baking instructions.

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Wrap a yardstick or ruler with aluminum foil and suspend it between two 28-ounce cans.
• Sprinkle 1/2 cup of the shredded Cheddar on the baking sheet to form a circle 6 inches in diameter. Repeat with another 1/2 cup of cheese, making 2 circles. Bake the first batch until the cheese melts and turns light brown, 6 to 8 minutes.
• Using a spatula, transfer the cheese circles to the suspended yardstick and drape them over to form taco shells. Let them hang until firm, then carefully remove. Repeat with the remaining cheese.
• Fill the shells with your favorite taco fillings.