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  • Gluten free pastry

    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 :-)
    Made In England - Fine Tuned By The USA
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  • #2
    Okay rolled it out. Discovered you don't need much extra flour. And it's best to just roll it out in one go without flipping or turning.
    Use a spatula to get the shapes off.

    It's thicker than I'd normally roll it to - but as I have no clue as to how it'll cook - thought a little thicker was best.
    Oh yeah and I'm toally out of eggs - originally I was going to use beaten egg to mix it with instead of cold water. Figure it'd help bind it all together.

    So here they are before going into oven (yes i did finish them all off)
    Figured I'd make mince pies as I've got a lot of mincemeat leftover from last christmas and it's a fairly dry filling.


    Fingers crossed - I'll be back in 20 minutes or so :-)
    Attached Files
    Made In England - Fine Tuned By The USA
    Just call me 'One Grind'



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    • #3


      cooked okay. And came out of tin just like normal pastry.

      Feels pretty good - just got to wait for them to cool before trying one.


      I'd have expected more rise from normal pastry.

      I also added a little vanilla sugar and some grated nutmeg to the pastry - for tarts I usually do.

      But for a first attempt at gluten free baking - I'm pretty pleased :-)

      Curious to see how they eat.
      Back in a half hour or so :-)

      ***



      Well the pastry is very crisp and pretty crunchy - not at all what I was expecting.
      So I could roll it quite a bit thinner.
      Tastes good .

      All in all a success :-)
      Attached Files
      Last edited by curious aardvark; 09-10-2015, 01:02 PM.
      Made In England - Fine Tuned By The USA
      Just call me 'One Grind'



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      • #4
        That is amazing, you are my hero Alex. I would have been so afraid of trying that especially baking, it is such a precise science, flour to water to fat to WTF? very nice my friend - what is mince meat? is it meat, or is it like fruit cake???



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        • #5
          https://en.wikipedia.org/wiki/Mincemeat

          Wow! CA, those look amazing. Have some baking
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          • #6
            Impressive. However is the mince gluten free?
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            • #7
              Great work Mate! Did Dave stop by for a taste?
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              • #8
                Originally posted by Richtee View Post
                Impressive. However is the mince gluten free?
                yep. It's just fruit. http://www.smoked-meat.com/forum/showthread.php?t=30922

                Didn't bring any pies back last night and apparently I'm the first person who's ever made her gluten free anything
                I did promise last christmas - only taken me 9 months

                Even the people who aren't coeliacs said they were really good.
                The pastry had an almost biscuit (sigh: cookie) like crucnh to it. You could roll it reall thin.

                The mincemeat I started making as my tai chi teacher is a serious diabetic and shop mincemeat is about 50% sugar. Mine have no added sugar. Shop mincemeat also has tiny amounts of suet in it - Its not needed, so mine doesn't.
                So the pies are actually safe for: coeliacs, diabetics and veggies :-)
                And we had one of each last night

                Vegans can go take a short jump off a long pier. I am not using anything but Butter in my pastry
                Made In England - Fine Tuned By The USA
                Just call me 'One Grind'



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                • #9
                  Hmm, on reflection this thread really ought to be in the 'working with flour' section.
                  Rich ?
                  I know I can't move it :-)
                  Made In England - Fine Tuned By The USA
                  Just call me 'One Grind'



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                  • #10
                    Originally posted by curious aardvark View Post
                    Hmm, on reflection this thread really ought to be in the 'working with flour' section.
                    Rich ?
                    I know I can't move it :-)
                    Moved it for ya.

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