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Seriously, where has oat flour been all my life!? Of course growing up white flour was our go to baking flour.  Okay, who am I kidding, growing up baking only consisted of reheating a frozen Mrs. Smith’s apple pie, slicing Pillsbury sugar cookies, and stirring a box of Betty Crocker brownie mix. Whoa, have I come a long way!

Ever since my husband decided to take his gluten intolerance seriously, I have been catapulted into the world of gluten free flour. There is a lot to navigate and thankfully we live in a time where we have tons of options, well not tons but we have a lot.

 Right now I have to say, oat flour is my running favorite. Also let me throw in this equation that Erick has a nut allergy, so unfortunately I am not counting almond flour. I know, I know the real tragedy here, is that my husband he’s never been able to try my absolute favorite cookie in this entire world, a macaron! Can someone explain why we can put a man on the moon, but we can't figure out how to make macarons without almond flour?

If you ever struggled with finding a good gluten free pie crust, then you will be so happy you found this recipe. One of the best things is that this pie crust is seriously as easy as pie to make (see what I did there!).

 Depending on how you season it, this pie crust can be used for a sweet dish or a savory dish. I made a fantastic vegetarian quiche with this recipe that I will upload soon. 

Click the link below for the recipe:

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