Gluten Free (GF) pastry needn’t be mystifying.
There are plenty of GF flours out there that you can combine to make a wonderful pastry mix. This particular pastry lends itself to tarts and quiches. It is, like most GF pastry very short (crumbly) so if you feel nervous about rolling it out, just press it into your tin and pretend you are working with shortbread. It is not vegan as it contains an egg to bind it so those concerned about such things can add Xanthan Gum instead.
Ingredients
This will line a deep (4cm) 20cm quiche ring or make 36 mini quiche/ tarts
100g Rice flour (“faina de orez”)
50g Chick Pea Flour (“faina de naut”)
25g Cornflour (“Amidon”)
75g polenta (“malai”)
100ml white wine (water is fine but wine makes it special)
80ml fruity extra virgin olive oil (it does imbue some taste so I think its worth it)
a pinch of salt if you must
1 tablespoon of poppy seeds (not essential but makes it look special)
1 egg or 1tsp Xanthan gum
How To
Measure the oil and water/wine. I use just one measuring container to save on washing up.
Put all the ingredients in a bowl together and mix with a knife until a solid soft ball is formed.
That is all there is to do. Now here is a little trick. The GF flours tend to absorb liquid quite a lot but this takes a little time.
Here is the pastry dough just made and it is fairly sticky…except its kind of difficult to convey stickiness on line…
And here is the same dough the next day after a night in the fridge…all firmed up. If you don’t make the day before, one hour being left to firm up will help a lot.
Massage it gently together to form a smooth patty and you are all set. I recommend dividing in two and rolling in small batches because it is a very short pastry and it will tear quite easily. But what this translates into is a very nice crumbly melt in the mouth texture on eating.
Before rolling make sure you balance the pastry out by pressing down with your rolling pin to create the “ridged” appearance and then roll with confidence!
Bake tarts and quiches made with this pastry at 180C. I use it for both savoury and sweet creations.
- 100g Rice flour ("faina de orez")
- 20160616_185724
- 50g Chick Pea Flour ("faina de naut")
- 25g Cornflour ("Amidon")
- 75g polenta ("malai")
- 100ml white wine (water is fine but wine makes it special)
- 80ml fruity extra virgin olive oil (it does imbue some taste so I think its worth it)
- a pinch of salt if you must
- 1 tablespoon of poppy seeds (not essential but makes it look special)
- 1 egg
- Measure the oil and water/wine.
- Put all the ingredients in a bowl together and mix with a knife until a solid soft ball is formed.
- The GF flours tend to absorb liquid quite a lot but this takes a little time. Leave overnight or for oe hour to firm up.
- Massage it gently together to form a smooth patty and you are all set. I recommend dividing in two and rolling in small batches because it is a very short pastry and it will tear quite easily.
- Before rolling make sure you balance the pastry out by pressing down with your rolling pin to create the "ridged" appearance and then roll with confidence! Or if you are not rolling press your pastry in to your tins.
- Bake tarts and quiches made with this pastry at 180C. I use it for both savoury and sweet creations.