Sweet Shortcrust Pastry Gluten Free Recipes
SWEET SHORTCRUST PASTRY - GLUTEN-FREE
A recipe by Sally Wise- from her cookbook "From my Kitchen to yours." A versatile pastry for making swett biscuit/cookies, pies or tarts. Dough can be wrapped in clingwrap and placed in the fridge for up to two weeks. Much more economical than purchasing gluten-free pastry. Makes approx 500 grams of pastry (just over 1 pound). Cooking time is refrigeration time. Use pastry according to purpose of recipe it is being used to complete,
Provided by Jubes
Categories Dessert
Time 50m
Yield 1 500 grams pastry, 1 serving(s)
Number Of Ingredients 5
Steps:
- Cream the butter and sugar together in a large bowl, until light and fluffy.
- Whisk in the egg.
- Fold in the combined flours and then mix to form a soft dough.
- Shape the dough into a ball. Cover with clingwrap and refrigerate for at least 30 minutes before using.
- Dough can be stored in the fridge for up to two weeks.
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.
SWEET SHORTCRUST PASTRY
Learn how to make sweet shortcrust pastry. You'll be surprised how easy it is, then you can make all sorts of desserts like our apple and blackberry pies
Provided by Miriam Nice
Categories Afternoon tea, Dessert
Time 20m
Yield Makes around 300g
Number Of Ingredients 4
Steps:
- Put 150g plain flour and 75g unsalted butter in a bowl and rub together with your fingertips until it resembles breadcrumbs.
- Mix in 50g icing sugar and a pinch of salt followed by 1 egg yolk. If the pastry feels too dry to form a dough, add 1 tbsp water. Shape the dough into a ball, flatten it out into a disc, wrap it in cling film, then chill for at least 30 mins before using in your recipes. You could try using it to make our apple & blackberry pies.
Nutrition Facts : Calories 275 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.2 milligram of sodium
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- Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
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- In the bowl of a food processor place the flours, sugar, xanthan gum and salt. Pulse once just to incorporate.
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- Cut the COLD butter (and Cookeen/lard if using) into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
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