Gluten Free Pastry

Gluten Free Pastry

From The Cook and the Chef – Maggie Beer

Ingredients

90g unsalted butter
1 cup water
2 teaspoon salt
150g gluten free flour (Maggie used a mix which blended potato flour, rice flour, and maize flour) (ready made mix from health food shops or supermarket)
2g xanthan gum
2 to 3 medium eggs

Method

Preheat oven to 210C

In a heavy based saucepan combine the water, salt and butter.

Bring to a simmer and add the flour and Xanthan gum. Stir vigorously with a wooden spoon. Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Remove from heat and let cook to room temperature

Whisk the eggs to combine and add slowly, incorporating fully before adding the next bit. You may not need all the egg mixture.

Turn out onto a surface on which you have placed a ½ cup gluten free flour and knead until shiny. Try to incorporate as little flour as possible so the pastry does not go crumbly.

Chill pastry then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides. Roll to 1/2cm thick and place in pie tins.

Add filling and cook in oven for 20 minutes.

Properties: browns beautifully, has a nice crispness and holds in moisture. Has a nice potato undertone which is very pleasant. Has a great shelf life, up to 5 days in fridge without going mouldy.

You could add 2 teaspoons of powder sugar and make a sweet pastry for fruit pies.