Can I make pastry with ground almonds instead of flour?!
Answers:
Crushed nuts and melted butter work well but are very 'short'. In other words, very light, delicate and crumbly. I often blitz nuts in a food processor with just enough softend butter to make the mixture 'bind' and then I press it into my pie tin/plate/mould and chill it down in the fridge before filling. The butter hardens in the fridge.
AMAZING! Here you are. http://yourselect.info/142728/flour-and
http://yourselect.info/142728/flour-and
use it like you would for cheese cake and press it in pie pan can mix with rice crispy cereal crushed cornflakes would also work
pastry chef
Mud and Spittle. The paste of Heaven
why not?
gluten free crust
Assemble ingredients
?1 cup superfine brown rice flour
?1/2 cup arrowroot starch OR cornstarch
?1/4 cup amaranth flour
?1/4 cup white rice flour
?1 tablespoon cane sugar (OMIT sugar if making a savory filling)
?1/4 teaspoon xanthan gum OR guar gum
?1/4 teaspoon salt
?1 tablespoon ice water
?1 large, lightly beaten egg
?12 tablespoons (1 1/2 cups) cold, cubed butter
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Quick n Easy Almond Pie Crust Recipe
For one 9-inch tart pan:
1 cup almond meal (processed almonds - pecans also work well)
1/4 cup powdered sugar
2 tablespoons chilled butter or vegan margarine
1 1/2 tablespoons of cream or non-dairy cream
In a food processor, blend all ingredients until dough clumps together. Chill 15 minutes. Roll out the dough on wax paper dusted with either cornstarch or tapioca flour. Transfer to a 9-inch tart pan and press in lightly. Chill again till firm, and fill. Bake as directed in your pie recipe; keeping an eye on the edges of the crust. If it starts to brown too quickly, cover the edges with strips of foil. Also make sure your oven rack is in the center of the oven, and not close to the top.
Karina's Note:
* To pre-bake for a no-bake filling, I would prick the crust, then bake it at 325 or 350 degrees F for 10 to 15 minutes until firm. Cool before filling.
Almond Pie Crust
I've used this crust for pumpkin pie and cheesecake.
2 cups (heaping) almond meal
1/2 cup butter/vegan stick margarine, melted, or 1/2 cup light olive oil
2/3 cup brown sugar
1/2 teaspoon almond or vanilla extract
Dash of pie spice or cinnamon, if desired
Combine all of the ingredients to form a sticky dough. With moist fingertips, press the dough into a greased 9x12-inch baking pan or 2 8-inch glass pie plates. Bake the crust at 350 degrees F. for 20 minutes. Allow to cool completely before filling.
I've done the same with pecans; I've processed them into meal - pecans make a wonderful nut crust. Some cooks add a little rice flour to the mix. Experiment.
Read more: http://glutenfreegoddess.blogspot.com/20…