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Gluten-free pastry

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Ingredients Needed For Gluten-free pastry
* 1 1/2 cup whole bean flour (try puree)
* 1/4 cup cornstarch
* 1 tbsp cornmeal
* 1 tsp gf baking powder
* 1/2 tsp salt
* 6 tbsp vegetable shortening
* 1 egg white
* 3/4 cup cold water


Directions To Prepare Gluten-free pastry
#Bean flour is a new product being promoted by the ontario coloured bean growers of ontario.
#If not available to you, try white bean puree.
#Less fat is required with bean flour than whole wheat flour for pastry.
#Stir together dry ingredients, then cut in shortening until mixture is crumbly using pastry blender or 2 knives. Try adding puree alternately with shortening.
#Whisk together egg white and a little less water if using bean puree.
#Stir into dry ingredients to make a soft dough. Divide dough in half.
#Roll dough out to 1/8" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic wrap.
#Press into pan, patching if necessary.
#For pie shell or single crust: trim edge leaving half-inch overhang to tuck under and flute edge.
#Line inside of pastry shell with piece of foil.
#Bake at 400°F for 15 minutes or until edges are golden brown, remove foil.
#For double-crust pie: trim edge, fill, roll top pastry.
#Tuck ½ inch overhang under edge of bottom crust, press firmly together. Flue edges.
#Cut steam vents. Bake as recipe directs for filling.
#Makes 1 double-crust, 2 single pie shells or 24 medium tart shells.

'''Double crust: 184 calories, 1 starch, 1 fat choice 8 grams total fat, 2 grams saturated, 0 mg cholesterol, 4 grams protein, 18 grams carbohydrate, 44 mg sodium, 274 mg potassium. High fibre.'''




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Tuesday, October 17, 2017, 5:57 am


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