Not exact matches
⇒ For Filled Crust: Roll out to just over 1/4» or so — pull back top sheet
of parchment and
dust with more arrowroot or
cassava flour if needed and continue to roll.
Lay down one sheet
of parchment paper and
dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then
dust with more arrowroot or
cassava flour.
⇒ For Cooked Crust: Roll out thin, you'll want a quick bake on it, so try to get it to around 1/4» — pull back top sheet
of parchment and
dust with more arrowroot or
cassava flour if needed and continue to roll.
Generously
dust the surface with
cassava flour, then place a round
of dough at the center
of the surface.
I made this again last night, but made the mistake
of dusting the ramekins w / cacao powder instead
of cassava flour (I'm a fussy Type - A & don't like white stuff on my chocolate goodies when they come out
of pans, molds, & such — I need to get over that).
Lay down one sheet
of parchment paper and
dust with some arrowroot powder, place your dough ball in the center and flatten slightly into a disc, then
dust with more arrowroot or
cassava flour.