Gluten Free Pastry Recipes
GLUTEN FREE PASTRY
A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!
Provided by BriannaH
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
- Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 160.8 mg, Sugar 1.6 g
GLUTEN FREE PASTRY
I made this to make my pop tarts, you will need to probally double maybe triple this recipe if you were making a pie
Provided by Perfect Pixie
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- using a pastry cutter of knife, blend the butter into the flour until in resembles breadcrumbs.
- add the water and bring together into a soft ball of dough.
- wrap in cling film and leave to stand for 30-60 minutes.
- roll out gently and use as per your recipe, (i found it easier to roll out with a lightly floured rolling pin on a lightly floured surface).
Nutrition Facts : Calories 178.2, Fat 20.2, SaturatedFat 12.8, Cholesterol 53.4, Sodium 143.4, Protein 0.2
SIMPLY GLUTEN-FREE PASTRY
Uses Compliments™ GF AP flour blend.
Provided by Catherine Parnell-Proulx
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 1h45m
Yield 8
Number Of Ingredients 5
Steps:
- Mix flour and sugar together in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Mix in egg until combined. Add water, 1 tablespoon at a time, and knead until the pastry holds together. Form into a ball. Cover with plastic wrap and refrigerate until cold and firm, about 1 hour.
- Cut ball in half; place each half on separate sheets of parchment paper. Flatten with your hand and cover with a second piece of parchment. Roll into 1/8-inch-thick crusts, flipping once, using a rolling pin. Peel off the top sheet of parchment. Fold 1 crust in half. Fold again into quarters; transfer to a pie plate. Unfold and fit into plate; peel off second layer of parchment.
- Reserve remaining crust to top filled pie.
Nutrition Facts : Calories 239.6 calories, Carbohydrate 26 g, Cholesterol 23.3 mg, Fat 14.6 g, Fiber 3.4 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 9.2 mg, Sugar 2.2 g
SAVOURY GLUTEN-FREE PASTRY
A Sally Wise recipe from her cookbook "From My Kitchen to Yours". This pastry can be used for pies or tarts. Sally suggests that you can add 2 teaspoons of geatine/gelatin powder that has been sprinkled over 1/4 cup water and left to stand for 10 minutes. Add the gelatin with the egg and an addditional tablespoon of flour. The gelatine makes the pastry easier to roll but is not a necessity. Use this pastry in your recipes to make savoury pies or tarts and bake according to the recipe being used. I haven't yet tried this recipe
Provided by Jubes
Categories Australian
Time 20m
Yield 350 grams pastry, 1 serving(s)
Number Of Ingredients 6
Steps:
- Place the flour, salt and cubed butter into a food processor and process until the mixture resembles fine breadcrumbs. (If you dont have a food processor, you can rub the butter into the flour with your fingertips).
- Turn out of the bowl and make a well into the centre.
- Briefly mix the egg yolk with the lemon juice and combine with the water.
- Pour the egg/lemon mic into the well and mix with a metal spoonuntil smooth. Only add extra water if necessary to bring the dough together.
- Shape the dough into a ball, cover with cling warp and refrigerate for at least 30 minutes before using.
Nutrition Facts : Calories 692.9, Fat 76.7, SaturatedFat 47.4, Cholesterol 358.3, Sodium 1810.7, Carbohydrate 1.3, Sugar 0.4, Protein 3.2
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