Food recipes
Gluten-Free Dessert Pastry
Gluten-Free Dessert Pastry Ingredients: corn, sweet, white, raw wheat flour, white, all-purpose, unenriched butter, without salt salt, table sugars, granulated nuts, almonds vanilla extract egg substitute, powder Dire...
Gluten-Free Dessert Pastry
Ingredients:
corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
sugars, granulated
nuts, almonds
vanilla extract
egg substitute, powder
Directions:
Sift together the corn flour and the oat flour.
In a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute, taking care not to whip.
Scrape down the sides of the bowl and the paddle with a rubber spatula and add the sugar.
Combine with the butter at low speed.
Scrape down the sides of the bowl and the paddle.
Add the almond flour and vanilla extract and combine at low speed.
Gradually add the egg and one fourth of the flour mixture.
Beat at low speed until just incorporated.
Stop the machine and scrape down the bowl and the paddle.
Gradually add the remaining flour and mix just until the dough comes together.
Scrape the dough out of the bowl, weigh it and divide it into 2 equal pieces.
Place each piece between sheets of plastic wrap and gently roll out to a 10-1/2 inch circle.
Place on a sheet pan and refrigerate for 1 hour or (preferably) longer.
Very lightly butter a 9-inch tart pan or pie dish (depending on the recipe youll be using this for).
You should not be able to see the butter.
Remove one sheet of dough from the refrigerator, and if it is very stiff set it out for about 5 minutes, until its pliable.
Ease the dough into 9-inch tart pan or pie dish.
If the dough cracks, just pinch the cracked edges together.
You do not have to worry with gluten-free dough about over working and stiffening the pastry, but try not to press the dough thinner in some places than in others.
Ingredients:
corn, sweet, white, raw
wheat flour, white, all-purpose, unenriched
butter, without salt
salt, table
sugars, granulated
nuts, almonds
vanilla extract
egg substitute, powder
Directions:
Sift together the corn flour and the oat flour.
In a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute, taking care not to whip.
Scrape down the sides of the bowl and the paddle with a rubber spatula and add the sugar.
Combine with the butter at low speed.
Scrape down the sides of the bowl and the paddle.
Add the almond flour and vanilla extract and combine at low speed.
Gradually add the egg and one fourth of the flour mixture.
Beat at low speed until just incorporated.
Stop the machine and scrape down the bowl and the paddle.
Gradually add the remaining flour and mix just until the dough comes together.
Scrape the dough out of the bowl, weigh it and divide it into 2 equal pieces.
Place each piece between sheets of plastic wrap and gently roll out to a 10-1/2 inch circle.
Place on a sheet pan and refrigerate for 1 hour or (preferably) longer.
Very lightly butter a 9-inch tart pan or pie dish (depending on the recipe youll be using this for).
You should not be able to see the butter.
Remove one sheet of dough from the refrigerator, and if it is very stiff set it out for about 5 minutes, until its pliable.
Ease the dough into 9-inch tart pan or pie dish.
If the dough cracks, just pinch the cracked edges together.
You do not have to worry with gluten-free dough about over working and stiffening the pastry, but try not to press the dough thinner in some places than in others.