Wednesday, October 29, 2008

Gluten-free Pastry

I got the following pastry recipe from my friend Joanne, who is also Celiac. It is excellent tasting pastry ( as good as regular pastry) ! I know because I ate it before I knew I was Celiac and I was amazed that I could not tell the difference. The dough is also fairly easy to handle.

INGREDIENTS

  • 1/2 cup tapioca flour
  • 1/2 cup cornstarch
  • 1/4 cup potato starch (NOT potato flour)
  • 1 cup sweet rice flour
  • dash of sugar
  • 1/2 tsp salt
  • rounded teaspoon of xanthan gum
  • 1/2 cup butter
  • 1/2 cup shortening
  • 1 egg
  • 1 tbsp vinegar
  • 4 tbsp ice water
  • sweet rice flour for rolling

METHOD

1. Blend well together the flours, xathan gum, salt and sugar. (flours for gluten-free baking must be well-blended - either sift them several times together or I put them all in a zip-lock bag and shake the bag- no dust-method, smile)

2. Cut in butter and shortening

3. Beat egg , add vinegar and ice-water.

4. Stir into flour mixture forming a ball. (Add a little more water if too dry)

5. You may knead this a bit since rice flour crust can stand handling. Knead until you have a smooth soft ball.

6. Refrigerate dough for 1 hour or more to chill.

7. Roll out between wax paper dusted with sweet rice flour. I scotch tape the wax paper to the counter to keep from sliding. Peel off top layer of wax paper , flip over onto pie plate and then carefully peel off the other layer of wax paper and fit pastry into pie shell fluting edges -- for single crust pie or for double add filling and then top with top crust .

8. Bake at 375' until lightly browned.


recipe will make one large double crust pie , or one single crust plus one platz base (recipe for gluten-free platz to follow)

48 comments:

  1. Thank you so much for this gluten free pie crust recipe!!!!!

    LaTeaDah

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  2. Okay, I just had to say that you have a beautiful kitchen!

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  3. Julie, that pie looks fantastic. You make gorgeous pastry. I bet it tasted delicous.

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  4. The pastry looks great, Julie. In fact I KNOW it is since you baked one for us when we were there in May. By the way, I love to see you pretty kitchen again!

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  5. Thank you for sending me the link to this blog. the pie crust does look good and sounds easy to make. I am adding you to my google reader. Thanks again!

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  6. That pie sure looks good Julie..is it vanilla, banana, lemon?? I know the crust is featured but that filling looks really yummy too!

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  7. Ohh.. sorry, Betty. I should probably have mentioned that the filling is lemon - my husband's
    43 + years' favorite !

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  8. Oh my....couldn't I just use a slice of pie RIGHT NOW! That looks simply delicious Julie! AND...gluten free to boot! I know some people who will be glad you shared that with us today. Thanks for continuing to post these gluten free recipes...keep them coming.

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  9. Your gf pie crust looks fantastic! I've just found one that I enjoy, but will definitely give this one a try too! Thanks!

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  10. Thank you for sharing the gluten-free recipe, please keep them coming ;-)

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  11. Hi. I am enjoying your blog very much and love the pictures. I now have two really good tasting gluten free pie crust recipes. However, both of the split/crack all around the rim . Is this normal with gluten free pastry? Or should I add a little less flour or more xanthan gum. Please help. Thanks!

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  12. dear Anonymous..re CRACKED CRUST.
    You should not have cracked crust... try cutting back on the flour..sounds like your pastry dough is too dry. And make sure you roll it between two layers of plastic wrap, that allows you to work with softer dough.

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  13. Thanks. Should the dough feel soft and moist? Mine was fairly firm. My husband makes manual pieforming machines and they work really well with forming the dough into a pie pan a softer dough would work well. I made the platz out of the leftover pie dough. The taste is great. I probably used too many blueberries as most of my crumble topping disapeared into the blueberries. My kids are going to be thrilled tomorrow morning when they get to have bluebery platz for a special breakfast!

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  14. Caroline, Yes.. the dough should feel soft and moist.

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  15. I am so thrilled to find your recipes for gluten free, and they all look just wonderful. Thank you for all your hard work in putting this site together! I'm so looking forward to many happy days in the kitchen with your recipes.

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  16. Anonymous asked....
    Hi, I just tried your GF pastry recipe, so far so good. I am going to make a lemon meringue pie with it. Will let you know the results. Can this pastry be used for fruit pies? Will the pastry hold up okay?

    thanks

    Yes... Anonymous, the pastry holds up exactly the same as 'wheat' pastry. Fruit pies are great! (just make sure that you have a dry thickening mixture sprinkled on the bottom crust before you add your fruit and sugar... minute tapioca and cornstarch - amount depending on how juicy the fruit is)

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  17. Awesome! Looking for a tasty GF pie crust and came across this blog. I'm looking forward to trying it!

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  18. Thanks for the pie recipe! It made a delicious Pumpkin Pie that everyone at the family gathering loved and also an Apple Pie. Until now I would only need to adjust cooking for my one daughter. 2 weeks ago we found out that my other daughter and son also have gluten intolerance. So our flour cupboard will continue to grow!

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  19. Thank you Julie- my family had chicken pot pie last night with your wonderful pastry, and it was fantastic! I was going to half the recipe, and I am so glad I didn't, because today we are going to have apple pie!! I am going to post a link on my blog- well done and thank you for sharing this!

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  20. Can I make this as a fuit pie and freeze it before I cook it like I do with a regular pie? I'm planning to make a bunch of apple pies for my freezer.

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  21. Elexa .. yes.. you can treat this pastry same as you would regular ... I would just say maybe not leave longer than a few weeks.

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  22. are the amounts right in the GF pastry? 1 cup total of shortening and butter seems a lot for the amount of flours.

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  23. Yes... Sandra the shortening/butter are the right amounts.

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  24. I tried your recipe at Thanksgiving and it was the best pumpkin pie and rhubarb pie I have ever made. I usually don't like pie crust but everyone gobbled this up quickly. Unfortunately I now LOVE pie crust. My Mennonite hubby thanks you profusely!! We are now making cherry empanadas with this recipe. Yum.

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  25. Aww... Jem .. you made my day today! thank you for your comment .. and I hope you and your hubby enjoy many more pies !!! smile...

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  26. hi Julie,
    this recipe looks wonderful. just wondering if the recipe can be used for savoury tarts??

    thanks!
    cheryl

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  27. Hi Cheryl ... yes..use this recipe for savoury tarts.

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  28. Do you have any suggestions of other flours that can be substituted for the sweet rice flour? I have allergies to both rice and corn as well as gluten.

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  29. Anonymous ...That does make it more difficult, doesn't it - rice and corn as well as the gluten-flours....
    You could try using one of the other starch flours like Arrowroot instead of the sweet rice flour.

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  30. Julie, thank you! This such a wonderful recipe I have posted it on my GF blog, with full credit and a link to your site. You see it here: http://amsuka.blogspot.com/2012/01/gf-pastry.html
    The pastry is really fantastic, and I can honestly say that I doubt whether anyone could tell if it was gluten free or not!!

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  31. Julie, another heartfelt thank you! I took regular and gluten free tarts to a family Easter function and no one could tell the difference. I'm new to gluten-free and a baker, so I've been heartsick over the mediocre at best results. This pastry is fantastic. Keep those gluten-free recipes coming! We're loving them!

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  32. Hi Julie! I have tried many of your GF recipes and LOVE them. Thank you so much for all the time you have put into developing these recipes. I am allergic to potato- can you make any suggestions as to a substitution for the potato starch?

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    1. Hi Anonymous... thank for your comment ! Instead of the potato starch you can easily just substitute one of the other gf starches .. Tapioca, cornstarch or arrowroot starch.

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  33. Hi Julie - Will the pastry keep in the fridge overnight before baking?

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  34. Yes.. the pastry keeps well in the fridge overnight or a day or two ... but don't panic when you take it out of the fridge. It will feel really hard...just let it sit on the counter for a bit and it will soften up very nicely.

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  35. Looks so good! In Canada we don't have sweet rice flour. Can I just use rice flour ?

    thanks.

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    1. I live in BC and have never had trouble finding sweet rice flour. I don't know where you live but sweet rice flour is readily available in health food stores or places that carry gluten free flours. You can use arrowroot flour/starch instead of sweet rice flour ( you can also order sweet rice flour online from Authentic Foods)
      You CANNOT use rice flour instead of sweet rice flour, because sweet rice flour is a starch rather than a flour. That would be like using cornstarch instead of wheat flour. In gluten free baking you need to have a balance of flour and starch. Hope that helps !!

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  36. Thanks so much!

    I live in the Kawarthas, (cottage country) in Ontario.

    We do have a health food store.I will ask them to order it. I can't find it anywhere in my town of 19 000. :(

    Best,
    Denise

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  37. Could you use an all purpose gf flour blend?

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    Replies
    1. You could use a purchased flour mix but it would have to specified for pastry.

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  38. Hi Julie
    Happy Thanksgiving! I'm very thankful for your pastry recipe!!!
    Hi from Barb and Shelley xxx (Shelley from Eatons!!!)

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    1. Happy Thanksgiving to you too , Barb and Shelley !
      What a surprise to see you pop up !!
      Shelley, we have to get together - get my e-mail address from my profile on my personal blog, Pearls in a Nutshell. You can find the link on the right side bar of this blog.

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  39. Thank you for allowing me the opportunity to enjoy pumpkin pie again!

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  40. Hi Julie. Thanks so much for posting this. Any time I need a gluten-free recipe for any form of bread, this site is my go-to. You ladies have never let me down :) I was wondering if anyone has tried making this crust recipe dairy-free. I was thinking of using all shortening, or replacing just the butter with lard. Have you heard anything?

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    1. Hi Kim, I have not heard of anyone making the recipe dairy free ... but I see no reason why you couldn't use lard ... I used to always make my 'flour' pastry with only shortening or lard until I learned that half butter just improved it flavour wise and made it flakier. But I think it would turn out fine dairy free! Try it and let us know if you were happy with the results!

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  41. Can you make a slab pie with this pastry?

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    1. Yes, you can ... I use it for slab pie often.

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