My Gluten/Grass Free Pastry (because people keep asking)
200g plain
flour (my flour mix is made from 1 cup each of gram, soya, buckwheat and potato
starch and ½ cup of nut flour depending on what I have. This is all placed in a large container and
shaken until thoroughly mixed and obviously you can double/triple up if you have a bit enough container)
Pinch/grind
of salt
100g
marg/butter/dairy free spread OR 50g previous mentioned plus 50g white
vegetable fat
2 tbsp cold
water roughly
Sift flours
and salt into a bowl.
Rub in the
fat until breadcrumb looking
Bring the
mixture together to form a dough adding a little water at a time.
Turn out and
knead well and then wrap in clingfilm and chill for at least 30 mins in the fridge.
Preheat oven to 180C/Gas 4
Roll out to
thickness you desire before cutting and using as needed.
NOTE: This
flour combination seems to produce the best pastry I’ve ever tried making as
gluten free. It’s light, crumbly and
doesn’t tend to turn to ‘stone’ after a day.
I make it up in a large batch and then freeze down into usable portions (200g/8oz) and even once defrosted it still works.
Partner complains that it tastes a little sweet, but that is probably
due to the nut flour (coconut flour or ground almonds), but it’s this nut flour
that I think makes it stay moist and not turn into the normal ‘hard rock’ of a
pastry that I’ve made before when using pre mixed flours like Doves Farm. Nothing against Doves Farm, but I prefer my
mix plus Doves Farm has rice flour in it and I'm cutting my rice intake down as much as possible.
 |
Game Pies - cooked |
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Crumble topped mince pies - uncooked |
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