Wednesday, January 25, 2012

GF Pastry

This is one amazing pastry recipe. Really. I am so grateful to
This is their recipe, with a few small tweaks. Visit their site!

Julie's Mennonite Gluten Free Pastry

  • 1/2 cup tapioca flour
  • 1/2 cup cornstarch
  • 1/4 cup potato starch (NOT potato flour)
  • 1 cup sweet rice flour (find in asian supermarkets, also called glutinous rice flour)
  • dash of sugar
  • 1/2 tsp salt
  • rounded teaspoon of guar gum 
  • 1 cup butter (place in freezer 1/2 hr minimum before starting- I'll explain later!)
  • 1 egg
  • 1 tbsp apple cider vinegar 
  • 4 tbsp ice water
  • sweet rice flour for rolling
1. Blend well together the flours, guar gum, salt and sugar. (flours for gluten-free baking must be well-blended)
2. Cut in butter (*for this step,remove butter from freezer, and GRATE directly into flour mixture,tossing to coat with flour.. Work quickly so butter does not get too gummed up!)
3. Beat egg , add vinegar and ice-water.
4. Stir into flour mixture forming a ball. (Add a *little* more water if too dry)
5. Knead until you have a smooth soft ball.(* It will seem quite crumbly, but if you squeeze a handful and it holds together, it is ready. Lay out two sheets of plastic wrap. Place 1/2 dough on each. Press dough into a ball using the plastic wrap, until smooth and combined. Flatten each ball slightly into a fat "pancake". Try not to handle the dough too much, as you don't want to melt the shreds of butter- that is what makes the dough nice a flakey! )
6. Refrigerate dough for 1 hour or more to chill.
7. Roll out between plastic wrap dusted minimally with sweet rice flour.Peel off top layer of wax paper , flip over onto pie plate and then carefully peel off the other layer of wax paper and fit pastry into pie shell fluting edges -- for single crust pie or for double add filling and then top with top crust .

NOTE: I must also add that I could not remember whether or not to grease the pie plate, so I did. I highly recommend that you do the same! The bottom did not stick, held together beautifully, and had a really nice crunch. Enjoy!

It's been a while...

Yes, it has been a while. Truth is I haven't been doing much (any) cooking or baking lately, because I fractured (and had surgery on) my ankle 6 weeks ago.  You wouldn't think that a broken ankle would stop you cooking but, yes, it does! Not being able to weight-bear is full of challenges- I christen it flamingo cooking! Not only is it difficult to balance on one leg, the other one get TIRED!
However, for the occasion of my wonderful husband's birthday this past weekend, I muddled through, and made him a homemade, all from scratch, GF Apple Pie!
The pastry is AMAZING, and qualifies as great pastry, gluten or no.
Recipe to follow shortly!