Pastry - Gluten Free

Gluten-free pastry can be just as delicious as the real deal—you don’t have to miss out on flaky pies or buttery tarts.

Gluten Free Pastry

With a mix of simple flours like almond, rice, or tapioca, you can bake treats that taste so good, nobody will guess they’re gluten-free. It’s all about keeping it light, golden, and melt-in-your-mouth. Whether you’re gluten-free yourself or baking for a loved one, these pastries are a sweet little way to make sure everyone gets to enjoy dessert together.

Gluten-Free Pastry: A Delicious Alternative

Ingredients

I have listed two amounts of ingredients below. The one on the left is enough to make a quiche, and the one on the right is if you are planning to make mince pies in a batch, for example.

• 200g gluten-free flour | 360g gluten-free flour

• 100g cold plant-based butter | 175g cold plant-based butter

• 1 beaten egg | 1 beaten egg

• 1/2 tsp xanthan gum | 1 tsp xanthan gum

• 1 tbsp plant-based milk | 3 tbsp plant-based milk

• 30g icing sugar (if making a sweet pastry)

  
  

Directions

1. Preheat the oven to 180oC

2. Place all the ingredients into a mixer using the dough fitting.

3. Turn onto a slow rotation until the mixture has formed into a ball. This happens really quickly.

4. Remove from the container and wrap in a small bit of cling film.

5. Place in the fridge for approximately half an hour.

6. After that, you can roll it or do whatever is needed.

7. If making small pastries, I have found that rolling smaller bits stops the pastry from baking up.

8. Once you have done what you need to do then bake at 180oC for half an hour or until brown.

9. It does not roll like pastry with wheat in it, so play around and experiment first.

   
   

Tips for Perfect Gluten-Free Pastry

I’ve also noticed that when rolling out larger sections, you’ll need to use a generous amount of flour. There are plenty of ways to handle this pastry, so as I mentioned earlier, experiment and see what works best for you.

Experimentation is Key

When working with gluten-free pastry, it’s important to remember that it behaves differently from traditional pastry. The texture can be a bit crumbly, but that’s okay! With practice, you’ll find the right balance.

Sharing Your Tips

If you come across any useful tips or clever techniques that could help us all, please do share them. The gluten-free baking community thrives on shared knowledge and experiences.

Conclusion

In conclusion, gluten-free pastry can be a delightful addition to your baking repertoire. With the right ingredients and techniques, you can create delicious treats that everyone can enjoy. So, roll up your sleeves and get baking!

Remember, the joy of baking is not just in the final product but also in the process. Enjoy each step, and don’t hesitate to try new things. Happy baking!