Gluten-free flours are a little harder to work with, but worth mastering. Keep the dough dry; although slightly more difficult to handle, it gives a crisper, 'shorter' crust for quiches and pies.

I could eat these mini garlic hasselback potatoes all day. They’re savory, crunchy, with a nice dash of salt and they’re potatoes! Perfect for when you need a gluten and dairy free appetizer!