Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Heard Of No Fail Pastry? How Bout Always Fail .


jendall

Recommended Posts

jendall Newbie

Does anyone have any luck making good gluten free pastry? I have tried different ones and the sucker seems to always be too moist and when I add more rice flour then it cracks. Any suggestions?

Jen :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



kejohe Apprentice

Here is one from Bette Hagman's dessert book, I made a couple of minute changes but it works extremely well:

Dream Pastry

1/2 C tapioca flour

1/2 C cornstarch

1/4 C potato starch

1 C sweet rice flour

1 tsp xanthan gum

1/2 tsp salt

1/2 tsp sugar

1/2 C butter (original recipe calls for margarine, but it has too high a water content and can cause a wet dough so butter is better)

1/2 C butter flavor crisco

1 egg

1 T vinegar

3 - 6 Tbs ice water

rice flour, for rolling

Combine all dry ingredients, cut in butter and shortening until mixture resembles large peas. Beat the egg, vinegar and 2 Tbs ice water with a fork. Add egg mixture to flour mixture, using fork to incorporate just until moistened. Add additional water as needed until mixture becomes a crumbly but not dry mass and holds together when pressed into your fist.

Gather dough into a ball, wrap in plastic and refrigerate at least one hour.

When ready to use, seperate mixture into two portions, and roll out into rounds about 1/4 inch, press into a pie tin and bake as directed for your filling.

I won't lie to you and say that it's not difficult to work with, it tends to be very crumbly before it's baked, but it comes together as the butter melts and it is nicely tender and flakey. Try to realize too, that even when using wheat flour a good pie crust tends to be crumbly before baking, it means that it has not been overkneaded and will be tender to the bite. We are somewhat lucky with the gluten-free pastries and baked goods, because it's difficult to over work the dough. But with pastry, you really want to see chunks of butter in the rolled out dough, they are what turn into steam which creates the characteristic flakey pockets we are looking for in a good pastry.

I hope that this information helps a little. Good Luck,

Kathleen

janet Newbie

I agree with Kathleen. I've had great success with this recipe but it is really important to chill the dough. The other thing is I roll it out on cling wrap and then for the bottom crust I put the pie plate upside down over the dough then flip the cling wrap, dough and pie plate over. For the top crust I lift the dough using the cling wrap and place it on top of the pie with a rolling motion. I don't know if I'm explaining that well but if you experiment you should be able to figure it out. Chilling and cling wrap made all the difference to my success rate.

Janet

Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,776
    • Most Online (within 30 mins)
      7,748

    peskywabbit
    Newest Member
    peskywabbit
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.4k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Colleen H
      Hi all ! Can a celiac attack be so intense that it causes your entire body to work in reverse? Meaning really bad pain,  neuropathy and muscle,  jaw pain,  the stomach issues , Horrible anxiety and confusion??  I had a Tums and you would think I ate poison. My jaw and stomach did not like it . Not the norm for me. Things that are simple are just out of control. Anyone ever have this happen??  I'm trying to figure out what I ate or did to bring on a celiac like attack. I had an idea before but yesterday I didn't have any gluten unless it was in a medication ?! Any positive suggestions ??  Thank you 
    • Scott Adams
      The following two lists are very helpful for anyone who is gluten sensitive and needs to avoid gluten when shopping. It's very important to learn to read labels and understand sources of hidden gluten, and to know some general information about product labelling--for example in the USA if wheat is a possible allergen it must be declared on a product's ingredient label like this: Allergens: Wheat.      
    • trents
      Tammy, in the food industry, "gluten free" doesn't mean the same thing as "no gluten". As Scott explained, the FDA (Food and Drug Administration) allows food companies to use the "gluten-free" label as long as the product does not contain more than 20 ppm (parts per million) of gluten. This number is based on studies the FDA did years ago to determine the reaction threshold for those with celiac disease. And the 20 ppm figure works for the majority of celiacs. There are those who are more sensitive, however, who still react to that amount. There is another, stricter standard known as "Certified Gluten Free" which was developed by a third party organization known as GFCO which requires not more than 10 ppm of gluten. So, when you see "GFCO" or "Certified Gluten Free" labels on food items you know they are manufactured with a stricter standard concerning gluten content. Having said all that, even though you may read the disclaimer on a food item that says the spices may contain wheat, barley or rye (the gluten grains), you should be able to trust that the amount of gluten the spices may contain is so small it allows the total product to meet the requirements of gluten free or certified gluten free labeling. I hope this helps.
    • Tammy Pedler
      As soon as I see gluten free I read the labels. I always find stuff that I cannot have on the products them selfs. Like spices, when the labels says  everything listed and then after like say garlic salt then the next thing is spices. When it says that that can contain wheat and other things I can’t have.. 
    • Scott Adams
      While hypoglycemia isn't a direct, classic symptom of celiac disease, it's something that some individuals with well-managed celiac disease report, and there may be a few plausible explanations for why the two could be connected. The most common theory involves continued damage to the gut lining or nutrient deficiencies (like chromium or magnesium) that can impair the body's ability to regulate blood sugar effectively, even after gluten is removed. Another possibility is delayed stomach emptying (gastroparesis) or issues with the hormones that manage blood sugar release, like glucagon. Since your doctors are puzzled, it may be worth discussing these specific mechanisms with a gastroenterologist or endocrinologist. You are certainly not alone in experiencing this puzzling complication, and it highlights how celiac disease can have long-term metabolic effects beyond the digestive tract.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.