Gluten Free Dessert Pastry Food

GLUTEN-FREE DESSERT PASTRY

Steps:

• Sift together the corn flour and the oat flour. In a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute, taking care not to whip. Scrape down the sides of the bowl and the paddle with a rubber spatula and add the sugar. Combine with the butter at low speed. Scrape down the sides of the bowl and the paddle.
• Add the almond flour and vanilla extract and combine at low speed.
• Gradually add the egg and one fourth of the flour mixture. Beat at low speed until just incorporated. Stop the machine and scrape down the bowl and the paddle.
• Gradually add the remaining flour and mix just until the dough comes together.
• Scrape the dough out of the bowl, weigh it and divide it into 2 equal pieces. Place each piece between sheets of plastic wrap and gently roll out to a 10-1/2 inch circle. Place on a sheet pan and refrigerate for 1 hour or (preferably) longer.
• Very lightly butter a 9-inch tart pan or pie dish (depending on the recipe you'll be using this for). You should not be able to see the butter. Remove one sheet of dough from the refrigerator, and if it is very stiff set it out for about 5 minutes, until it's pliable. Ease the dough into 9-inch tart pan or pie dish. If the dough cracks, just pinch the cracked edges together. You do not have to worry with gluten-free dough about over working and stiffening the pastry, but try not to press the dough thinner in some places than in others.

30 BEST GLUTEN-FREE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a gluten-free dessert in 30 minutes or less!

GLUTEN FREE PASTRY

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).

SIMPLY GLUTEN-FREE PASTRY

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.