Gluten Free soft Pastry Recipe

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Gluten Free soft Pastry Recipe

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Minamoo

Joined: 05 Feb 2008
Posts: 1231

Posted: Fri Nov 15, 13 3:34 pm Post subject: Gluten Free soft Pastry Recipe

I've been cooking this quite a bit lately and had to share it. I can finally have pasties that taste just like real pasties! Well...ones that aren't made with puff pastry anyhow. This makes a soft perfect crust that stretches and has excellent keeping qualities. I just ate a slice from a pasty I made 4 days ago and it still wasn't stale or hard in any way.

Dough Recipe

350 g Gluten Free Plain Flour. I used Dove's once and it was great. Next time used my own GF blend (recipe below) and this was also really good and cheaper!
250 g plain yogurt
1 egg
25 g softened butter
1/2 teaspoon salt
2 teaspoons bicarbonate of soda
2tsp Xanthan Gum

Mix all ingredients together . Mix to a soft dough and knead till no longer tacky. Leave to rest 30 minutes at least before using. Will survive up to 5 days in tupperware in the fridge.

Roll out dough on those plastic chopping board/cutting mats. This is my top tip for working with GF pastries of all types. They don't stretch and tend to break if you try to move them. But if you roll them out on the cutting mat and don't put too much flour on, you can put the mat on top of where you want it to go (e.g. shortcrust pastry into pie dish) and peel away the mat.

Heat oven to 200C. Place a thick baking sheet in while its heating. If you have a pizza stone, this is even better.

I make giant pies/pasties that I then cut out in slices. Make up your filling (I'm currently in love with cheese and mushroom and put in a mix of ricotta, feta and mozarella cheese plus onions, garlic and wild mushrooms). Divide dough in half, roll each half out to a thickness of about 5mm.

Place first circle of dough onto pizza stone or baking sheet. Place filling on top (make it at at least 2cm thick) leave a gap of about an inch around. Brush with beaten egg and place second rolled out pastry circle on top. Turn the edges up and crimp to seal pasty. Brush with beaten egg and bake 20-25 minutes or until golden brown. Leave to cool slightly and enjoy!

The pastry is so soft and stretchy that you would never believe it is gluten free. You can use it to make ordinary pasties tooor even pizza. The bicarb makes it rise enough that you could even use it as a pizza base and it's fab. If making it into pizza, using a pizza stone really helps you to get a good finish. Turn circle of dough onto hot pizza stone, put back in oven for 5 minutes then take out and top with sauce, veg, cheese etc and bake till cheese melty and stretchy.

GF Plain Flour Blend:

2 parts Rice Flour
1 part potato starch (not potato flour)
1 part glutinous rice flour
1/2 part tapioca starch (also called tapioca flour...confusing I know).

Use cups to measure not weights. They all have different densities and weighing may muck up the final product.

I use this for baking all my cakes too and they turn out lovely. You should be able to get all these flours really cheaply from your local Indian supermarket. The rice flour in particular is much finer from Indian supermarkets than health food shops so gives a better final result that isn't grainy.

The glutinous rice flour isn't stocked by all of them but you should be able to pick this up in Chinese supermarkets. It's used to make sweets like mochi.

You can leave out the tapioca starch if you can't find it. It's job is to retain moisture in your baked goods but you don't really notice its lack enough for you to worry if you don't have it.

joanne

Joined: 28 Oct 2004
Posts: 7100
Location: Morecambe, Lancashire

Posted: Fri Nov 15, 13 6:45 pm Post subject:

Have you tried Psyllium Husks or Chia Seeds instead of the Xanthan Gum? I really don't like the idea of putting Xanthan Gum in food that I'm going to be eating as it can also cause a slight reaction and I'd rather stick to all natural so I've read that replacing it 1 to 1 with either of the above will have the same effect and I've bought some Chia Seed to try but I've not had a play yet - planning to this weekend though

Minamoo

Joined: 05 Feb 2008
Posts: 1231

Posted: Fri Nov 15, 13 8:33 pm Post subject:

I use psyllium seed husks ground down to a fine powder as a binding agent in my bread recipe. I don't need to use xanthan gum for it. It does require different methods though. You need quite a lot of extra liquid to make it work. For this quantity of flour, you would need approximately 25g of ground psyllium husk. You will need to experiment with the liquid content though. When I make my bread, I use approx 25g psyllium husk and 25g ground linseed. I add in so much water that it's almost like pancake dough. As it kneads in the kenwood, it suddenly binds together and forms a shapeable dough. It's not so simple as adding it in quantity for quantity because of how much water it absorbs. You could try adding the water to the psyllium seed husk to form a gluey paste, leave to rest and then knead this in when you combine all your other ingredients.

As far as where to buy psyllium husk from, try your local indian supermarket. It's really really cheap and called isbaghol and comes n very retro looking green boxes.

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