so a couple of my tai-chi group are gluten intolerant and i decided to have a go at some gluten free pastry, just to make some tarts and see how it works.
Bought acouple bags of gluten free flour. mix of: rice, potato, tapioca, maize and buckwheat flours.
So I started with a basic 2:1 flour to butter. Did my usual mixed half and half: plain and self raising flour. Just gives you a lighter airier pastry.
First thing I noticed, it wasn't making crumbs - needed about an ounce or so more flour than normal flour.
I also added a 1/2 tsp of xanthan gum - no idea now why I bought it, but it's been on the shelf for a few years.
Added water till it seemd to be similiar consistency to normal pastry and it's now in the fridge having a wee rest.
Anyone got any experience of using gluten free flour - and if, what have I done wrong so far :-)
Bought acouple bags of gluten free flour. mix of: rice, potato, tapioca, maize and buckwheat flours.
So I started with a basic 2:1 flour to butter. Did my usual mixed half and half: plain and self raising flour. Just gives you a lighter airier pastry.
First thing I noticed, it wasn't making crumbs - needed about an ounce or so more flour than normal flour.
I also added a 1/2 tsp of xanthan gum - no idea now why I bought it, but it's been on the shelf for a few years.
Added water till it seemd to be similiar consistency to normal pastry and it's now in the fridge having a wee rest.
Anyone got any experience of using gluten free flour - and if, what have I done wrong so far :-)
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