GLUTEN FREE SHORTCRUST PASTRY
Easy peasy gluten free shortcrust pastry, suitable for both sweet and savoury bakes. With a short chill time and simple method, you'll be enjoying gorgeous gluten free pastry treats in no time!
Provided by Laura Strange (www.mygfguide.com)
Categories Gluten Free Recipe
Time 40m
Number Of Ingredients 6
Steps:
- Sift the flour, xanthan gum and salt (OR sugar for sweet) into a large mixing bowl. Stir to combine.
- Grate the chilled butter into the bowl (use the large grater setting on a cheese grater) and toss the butter strands through the flour with a spoon. Once the butter is coated with flour, use your finger tips to rub the butter into the flour until you have a coarse breadcrumb-like texture.
- Beat the egg and add to the bowl. Stir through with the spoon.
- Add 2 tbsp water (you may not need the third) and use your hands to bring the ingredients together to form a nice ball of dough. It should come away from the sides of the bowl and the dough will be smooth and pliable. If it is still a bit crumbly, add the third tbsp water and work to combine.
- Take a large piece of greaseproof paper (approx 40cm long) and place the ball of dough on the waxed, non-stick side. Press it down gently with your hands to form an oval shape a couple of cm thick. Now fold the paper over to cover the other side of the dough and then fold the edges over so that you have a nice little dough parcel. Now place into the fridge to chill for 30 minutes.
- Once chilled, the pastry is ready for use!
GLUTEN FREE POTATO SHORTCRUST PASTRY
Unlike some other gluten free dough, this pastry rolls out quite well and is excellent for pies and even for things such as sausage rolls. I have used it to make gf Christmas mince pies with the addition of a little sugar. Cooking time is chilling time. It is important that the mashed potato be prepared well in advance and chilled (uncovered) for several hours beforehand. Please also ensure you weigh ingredients with an accurate kitchen scale as correct ratios are important. In response to a review, I have not tried substituting tapioca flour however in this instance think it may be too gluey.
Provided by Chickee
Categories Potato
Time 1h45m
Yield 450 grams pastry (1lb)
Number Of Ingredients 7
Steps:
- Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
- Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
- Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
- Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
- Remove from refrigerator and roll out on a floured surface as required.
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