Gluten Free Short Crust
Pastry
Having
always prided myself on making super pastry it came as quite a shock to
discover that Gluten Free short-crust doesn’t perform as easily as the stuff
with the gluten in! (I can hear my late mother at this juncture saying,
‘Self-praise is no praise at all my girl’! But let’s face it, sometimes it’s
either that or nothing!!)
After
trying various methods, unsuccessfully, for moulding GF pastry into a variety
of tins and dishes I was beginning to lose heart (not to mention the
realization of how many expletives I had learnt over the years).
The
‘shortness’ of the pastry was a real problem. Trying to pick it up after
careful rolling out resulted in it immediately dropping to bits. Grr…
The
solution came from an unexpected source! My LTA (long-term-attachment of 40+
years) in actual fact! Noted more for his abilities as a ‘plant operator’ I
was, to say the least, sceptical, but felt for the sake of marital harmony I
ought to at least give his suggestion a try!
And,
hey presto! It works!!
This
recipe is for a quiche case, but the basic pastry recipe can be used for any
pastry dish!
Gluten Free Short Crust
Pastry (Quiche Case)
 |
| Waiting for the filling! |
This recipe will make enough pastry to line a 9”/23cm flan dish
Ingredients
6oz/170g
Gluten Free SR flour (I use Doves Farm)
¾
teaspoon xanthan gum
Pinch
salt
3ozs/85g
marg
1
beaten egg
(Plus
¾ tablespoon sugar for sweet pastry)
Rub
marg into combined dry ingredients
Mix
to a handle-able (so that the mixture just sticks together and is roll-able)
dough with the beaten egg, adding a little cold water if necessary
Now
here comes the magic bit!
 |
| Easy as pie! |
Roll
out the pastry on a sheet of baking parchment to fit your chosen dish
Lift
the paper and pastry together, swiftly and without a swear word in sight, into
the waiting dish
Gently
mould to the dish's contours and finally smooth out with the floured base of a
flat-bottomed glass or similar
Prick
the pastry all over with a fork
Line
with another sheet of baking parchment, fill with rice and blind bake
 |
| Ready for baking! |
Bake in a conventional
oven for 20 minutes @180o
(Reduce
time and temperature in a fan oven)
Remove
lining and return to oven to dry off for a couple more minutes
Don’t
worry if small cracks appear in the case when cooking, the filling can’t get
further than the dish!
Trim
the pastry edges after the final cooking (and the protruding baking parchment
if it offends you)
Top for a pie
If
a ‘lid’ is needed for a pie, I roll out the pastry on a sheet of baking parchment,
place on a large chopping board or similar flat surface, put it in the fridge
for a short time to rest, then when needed the pastry will slide off the
parchment onto the top of your delicious pie!! Fool-proof!! Well, if this fool
can do it anybody can!!
Happy
pastry making!
Thanks
for visiting Annie’s Rustic Oven
Rustic Annie xx
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