Post by kickingfrog on Feb 17, 2011 14:00:45 GMT
Pastry
Posted by Jan (Suffolk) on 17/2/2010
GF board
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I make my pastry using an adaptation of the "Healthy Gluten free Eating" recipe.
I use:
4 1/2 oz Doves plain flour
4 1/2 oz Fine Cornmeal (polenta flour)
tspn xanthan gum
pinch of salt
5 oz Stork (or whatever your preference is)
1 egg beaten with 2 tblspns of water.
I make mine in a food mixer by adding in all the dry ingredients with the stork and mix until it resembles bread crumbs, then add the egg/water mixture and mix until it forms a ball.
I then refrigerate this for half an hour and roll it out between two sheets of cling film.
*************************
Posted by Jan (Suffolk) on 17/2/2010
GF board
*****************
I make my pastry using an adaptation of the "Healthy Gluten free Eating" recipe.
I use:
4 1/2 oz Doves plain flour
4 1/2 oz Fine Cornmeal (polenta flour)
tspn xanthan gum
pinch of salt
5 oz Stork (or whatever your preference is)
1 egg beaten with 2 tblspns of water.
I make mine in a food mixer by adding in all the dry ingredients with the stork and mix until it resembles bread crumbs, then add the egg/water mixture and mix until it forms a ball.
I then refrigerate this for half an hour and roll it out between two sheets of cling film.
*************************