Post by kickingfrog on Jan 27, 2011 13:34:46 GMT
Pastry
Posted by Jan (Suffolk) on 17/2/2010
GF board
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(based on Jan‘s recipe)
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 butter ….
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. ...
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Shortcrust pastry made in the food processor
Posted by Florence on 13/12/2004
GF board
This is the recipe I use for a basic shortcrust pastry made in the food processor:
8 ozs flour (either Glutafin pastry mix or Glutano flour mix)
3 ozs Stork hard margarine (comes in a block rather than a tub) - use straight from the fridge
1 oz Cookeen - straight from the fridge
1 medium egg mixed with 1 tablespoon cold water
I think it is important to use a mixture of fats. You could use part butter if you wish. If possible roll out only half of the pastry at a time. Trimmings can be kneaded together and re-rolled. If you store the prepared pastry in the fridge or freezer allow to come back to room temperature before rolling out. If it is too cold it will be more difficult to manage. I hope you will find this successful.
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GF Pastry
Posted by Gill on 8/12/2005
GF board
I use Rosemary Kearney's recipe:
3 oz rice flour
3 oz maize flour (fine polenta flour)
3 oz potato flour
1 heaped teaspoon xanthum gum
Mix flours together then rub in 5 oz butter.
Add 1 beaten egg + two tablespoons of water to make a ball.
Knead to a smooth ball and chill for 1/2 an hour in the fridge.
Roll out on lightly floured board, this pastry gets better the more handling it gets. I have used it for mince pies, jam tarts, steak and mushroom pie, chicken and asparagus pie, quiche.
(I buy the flours in 500g bags and make up 1.5kg of the flour mix with xanthum gum and keep it in the freezer, then I only have to rub in the butter and add the egg and water each time I want to make pastry.)
**************************************
Posted by Jan (Suffolk) on 17/2/2010
GF board
*****************
(based on Jan‘s recipe)
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 butter ….
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. ...
******************************
Shortcrust pastry made in the food processor
Posted by Florence on 13/12/2004
GF board
This is the recipe I use for a basic shortcrust pastry made in the food processor:
8 ozs flour (either Glutafin pastry mix or Glutano flour mix)
3 ozs Stork hard margarine (comes in a block rather than a tub) - use straight from the fridge
1 oz Cookeen - straight from the fridge
1 medium egg mixed with 1 tablespoon cold water
I think it is important to use a mixture of fats. You could use part butter if you wish. If possible roll out only half of the pastry at a time. Trimmings can be kneaded together and re-rolled. If you store the prepared pastry in the fridge or freezer allow to come back to room temperature before rolling out. If it is too cold it will be more difficult to manage. I hope you will find this successful.
******************
GF Pastry
Posted by Gill on 8/12/2005
GF board
I use Rosemary Kearney's recipe:
3 oz rice flour
3 oz maize flour (fine polenta flour)
3 oz potato flour
1 heaped teaspoon xanthum gum
Mix flours together then rub in 5 oz butter.
Add 1 beaten egg + two tablespoons of water to make a ball.
Knead to a smooth ball and chill for 1/2 an hour in the fridge.
Roll out on lightly floured board, this pastry gets better the more handling it gets. I have used it for mince pies, jam tarts, steak and mushroom pie, chicken and asparagus pie, quiche.
(I buy the flours in 500g bags and make up 1.5kg of the flour mix with xanthum gum and keep it in the freezer, then I only have to rub in the butter and add the egg and water each time I want to make pastry.)
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