Gluten Free Multi Purpose Sweet Pastry Dough Food
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 LEMON BARS
Everyone loves lemon bars, and now even your gluten-free friends can enjoy them too. These bars are best after a day of chilling-so plan accordingly.
Provided by Anna Stockwell
Categories Dessert Lemon Bake Wheat/Gluten-Free Chill
Yield Makes 12 bars
Number Of Ingredients 11
Steps:
- Position rack in center of oven; preheat to 350°F. Butter baking pan, then line with 2 layers of parchment, leaving a 2" overhang on all sides. Butter parchment.
- Press dough into bottom and about 3/4" up sides of prepared pan. Poke all over with a fork and chill at least 30 minutes.
- Bake crust until golden brown, about 25 minutes. Transfer to a wire rack and let cool.
- Meanwhile, whisk eggs, granulated sugar, flour, lemon zest, lemon juice, and salt in a medium bowl. Pour filling into crust and bake bar until set and slightly golden brown at the edges, about 25 minutes. Transfer pan to a wire rack and let cool completely, then chill at least 2 hours or up to overnight.
- Loosen edges with an offset spatula or butter knife, then use parchment overhang to remove bar from pan. Transfer bar on parchment to a cutting board and cut into 4 pieces lengthwise and 3 pieces crosswise to make 12 rectangular bars. Dust bars with powdered sugar.
- Do Ahead
- Bars can be made 2 days ahead. Keep chilled in baking pan.
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