Gluten free dough!?!
i want to make some kind of, pie, tart!.!.!.desert thing lol
so i need a recipe for a gluten free dough!Www@FoodAQ@Com
so i need a recipe for a gluten free dough!Www@FoodAQ@Com
Answers:
You can use the "normal" recipe that you would use to make the tart/pie crust!. HOWEVER, substitute the flour (with lots of glutens) with 1/3 of each tapioca flour, corn starch, & potato starch!. Then, add 1/8 teaspoon of Xanthum Gum per cup of flour so that the substitute flours will hold together!.
Good luck!Www@FoodAQ@Com
Good luck!Www@FoodAQ@Com
Short Crust Pastry
Ingredients:to make ? lb pastry
1 small banana
4 oz / 100g apple
1 egg yolk
6 oz / 175g gluten-free flour mix
2 ? oz / 60g butter
2 ? oz / 60g lard
? tsp / 2g salt
Instructions:
Beat the banana and apple to a smooth pureéwith the egg yolk!. This is best done in a liquidiser!.
Sift the flours and salt into a bowl!. Add the fat, cutting intosmall pieces with a knife before rubbing into the flour to form fine crumbs!.
Mix in the pureé using a knife!.
Work the dough lightly and briefly into a ball, wrap in cling filmand refrigerate for 30 minutes!.
Flour a surface with cornflour!.
Knead the dough on a cold floured surface with the heel of thehand for 1 to 2 minutes when it should be smooth and putty like!.
Refrigerate for another 30 minutes before rolling out on a coldfloured board to the required shape!. Keep moving it round on the board so that it does not stick!.
Cooking:
Preheated oven
gas mark 7 425°F 220°C
Cook empty pastry shells for 15 to 20 minutes or until brownWww@FoodAQ@Com
Ingredients:to make ? lb pastry
1 small banana
4 oz / 100g apple
1 egg yolk
6 oz / 175g gluten-free flour mix
2 ? oz / 60g butter
2 ? oz / 60g lard
? tsp / 2g salt
Instructions:
Beat the banana and apple to a smooth pureéwith the egg yolk!. This is best done in a liquidiser!.
Sift the flours and salt into a bowl!. Add the fat, cutting intosmall pieces with a knife before rubbing into the flour to form fine crumbs!.
Mix in the pureé using a knife!.
Work the dough lightly and briefly into a ball, wrap in cling filmand refrigerate for 30 minutes!.
Flour a surface with cornflour!.
Knead the dough on a cold floured surface with the heel of thehand for 1 to 2 minutes when it should be smooth and putty like!.
Refrigerate for another 30 minutes before rolling out on a coldfloured board to the required shape!. Keep moving it round on the board so that it does not stick!.
Cooking:
Preheated oven
gas mark 7 425°F 220°C
Cook empty pastry shells for 15 to 20 minutes or until brownWww@FoodAQ@Com
try searching shopsWww@FoodAQ@Com