Gluten Free Featherlight Vinegar Pastry Recipes

Steps:

• In a mediuim bowl, blend all of the dry ingredients until well blended.
• Cut in the shortening until coarse crumbs form.
• In a small bowl, beat the vinegar and egg together with a fork.
• Add the ice water and combine.
• Stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball.
• Work a little with your hands to obtain a smooth texture.
• Cover and refrigerate for 30 minutes or more before rolling out.
• Divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour.
• Roll out to a 11" circle, using as much flour as needed to prevent sticking.
• Place the dough in a 9" pie plate.
• Repeat with second piece of dough and cut steam vents in top if making a two crust pie.
• Fill with filling, and place second piece of pastry on top, adjust to fit.
• Roll under and crimp pastry.
• Bake as directed for filling used.
• For a baked single crust, prick the pastry with a fork on sides and bottom.
• Bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned.
• Cool before filling.

Steps:

• In a medium bowl, blend the flour mix, xanthan gum, salt and sugar. Cut into the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork. Add the ice water. Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on sweet rice flour - covered waxed paper or plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, move it to the pie tin and invert the dough into the pan. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10-12 minutes or until slightly browned. Cool before filling.

Steps:

• Cream shortening with a fork into the 1/4 cup of boiling water.
• Mix and sift the flour, salt, and baking powder.
• Add the mixture to the shortening slowly.
• Blend well.
• Form into a ball and refrigerate until ready to use. .
• Yield = 1 pastry shell.

Steps:

• Heat the olive oil in a large pan. Add the onion and cook for 5 minutes.
• Stir in the celery, carrots the potato and half of the garlic (2 cloves). Cook for a few minutes, until beginning to soften.
• Add the lentils and stock to the pan. Bring to the boil. Reduce heat and simmer, covered for 30 minutes.
• Add the bay leaves, remaining garlic and half of the lemons (lemons-skin and all). Cook the soup a further 10 minutes.
• Remove the bay leaves.
• Squeeze the juice from the remaining lemons, then stir into the soup.
• Pour the soup into a food processor or blender, process until smooth. It's better to do this step in a couple of batches.
• Transfer the blended soup back to the pan.
• Stir in the cumin, tobasco or cayenne and season to taste.
• Ladle the soup into bowls and top each with a couple of thin lemon slices and a sprinkle of chopped fresh flat-leaf parsley.

Steps:

• Mash together cream cheese and butter.
• Sprinkle in flour and salt; mash with a fork until they are just tiny grains.
• Then knead only once or twice, until it just comes together.
• Place mixture in buttered bowl, seal with plastic wrap, and refrigerate 3-4 hours or overnight.
• Roll between 2 pieces of wax paper an hour before using.
• Fit the pan, crimp edges, and freeze at least 45 minutes.
• Jab holes in it with a fork and bake in a 400 degree oven for 6-7 minutes.
• Remove from oven and cool.
• Proceed with usual quiche recipe.

Steps:

• In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
• Stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.).
• Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. Fit pastry into pie plate.
• * For single crust pie, turn edge under and flute. Prick bottom and sides with fork. Bake 10-15 minutes (I used Pyrex-glass pie plate) at 400°F or until crust is golden.
• * For double crust pie, add filling of choice. Roll out top crust. Moisten bottom crust with water, and add Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom rim; crimp with fork. Bake on bottom rack in 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C); bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.