Gluten Free Pastry Food

SAVOURY GLUTEN-FREE PASTRY

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.

GLUTEN FREE PASTRY

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.

BEST GLUTEN-FREE PIE PASTRY

Steps:

• Place rice flour, cornstarch, potato starch, guar gum, sugar and salt into bowl of food processor. Pulse to blend.
• Add half of cubed butter. Process until butter pieces are no bigger than peas. Add rest of butter and process again just until mixture is crumbly and butter is no bigger than rolled oats.
• With processor running, drizzle one tablespoon ice water at a time down feeder tube until water is blended into crumbly mixture. It should hold together when pinched.
• Transfer mixture to large bowl. Press mixture into one ball of dough. Note: Unlike gluten dough, rice flour dough does not toughen with increased handling. It also does not need to chill before rolling. But it can be made a day ahead, wrapped and chilled. Allow to soften slightly at room temperature before working.
• Divide dough into two pieces. Place one piece at a time between two sheets of wax or parchment paper. Roll dough to 1/8-inch (3-mm) thickness. Line 9-inch (22-cm) pie pan. Don't worry if you need to patch any breaks since it will not compromise tenderness of baked crust.
• Fill with your choice of filling (see recipe index for Gluten-Free Spiced Tourtière Meat Pie Filling, developed specifically for this pastry). Cover with top crust. Seal edges of pie. Note: This dough is not as stretchy as gluten doughs so it's best to avoid a fluted edge in favour of edge pressed with fork. Cut slits in top of pie for steam release.
• This pastry will not brown as much as much as wheat-based pastry so it's important to brush top crust with egg wash or, if you prefer an egg-free recipe, cream or milk before baking to attain a golden finish.
• This gluten-free pastry is ideally suited to baking at 350 F (180 C) for 1 hour. Makes one 9-inch (22- cm) double crust pie pastry.

GLUTEN FREE CHEESE AND ONION PASTIES

Steps:

• Making the pastry (1). Gluten free pastry can be tricky. A small amount of xanthan gum and a little time for it to absorb the water can make it a lot easier to handle. The addition of some egg will help too; it will also make the pastry light and flaky. Mix the flour and xanthan gum together in a bowl. Add the butter in small chunks. Rub the flour/gum mixture and the butter together with your fingertips to form "breadcrumbs."
• Making the pastry (2). Add 2/3 of the beaten egg to the breadcrumbs and mix. Save the rest of the egg for glazing. Add a little cold water to the mix and work into pastry. You want the pastry to be a little sticky, slightly stickier than conventional pastry as the xanthan gum absorbs water. Wrap it in a plastic food bag and put it in the fridge for an hour.
• Making the filling. The garlic is optional but, as it's roasted, adds a lovely extra flavour. Mix the cheese, onion, garlic (if using) and potato.
• Assembling the pasties (1). Heat the oven to 220°C (200°C fan) and lightly oil and flour a baking sheet. Take the pastry out of the fridge and put it on a board lightly covered with gluten free or rice flour. Cut into either two or three equal pieces. Roll each piece into a rough round big enough to fold over into a pasty. Spoon the filling into the centre of each round.
• Assembling the pasties (2). Brush water round the edges of each pastry circle and fold the pastry over the filling so the edges roughly align. Pinch the edges together and fold them into a thick edge where they meet. Be careful as gluten free pastry is prone to cracking. Use the water and brush to help fix any cracks. Put the pasties on the baking sheet and brush them with the remainder of the beaten egg. Bake for 35-40 minutes. When they come out leave for a couple of minutes then put them on a rack to cool. Eat hot or cold.

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.