Celiac.com Sponsor (A1):



Celiac.com Sponsor (A1-m):


Archived

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

TashaLouise

Experience With Homemade Gluten Free Pastry

Recommended Posts

Hi Everyone!

 

I have never met anyone who has had the lucky experience of being able to make homemade pastry with gluten free flour.  I have tried it on numerous occasions and it has never worked out. It always crumbles and breaks apart. It never goes anywhere near squidgy which is what it should be like. Has anyone else had any luck and if so, how did you do it and what did you use?

 

 

Share this post


Link to post
Share on other sites

Join eNewsletter


Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8):


A lot of us here do baking at home, so we are glad to give tips.  But what type of pastry are you talking about.... like puff pastry?  If you can find a picture or recipe of the regular kind to let us know what you are going for, there should be someone here who can give tips.  (Also don't know what squidgy means... lol)

 

Looks like being in the UK some availability may be different, but it looks like Schar does sell frozen puff pastry in europe.  http://www.schaer.com/en/gluten-free-products/frozen-foods/millefoglie-frozen

 

Puff pastry is all about the technique, and with gluten-free flours I can totally see it going wrong.  Looks like Bobs red mill has a good, well researched recipe: http://blog.bobsredmill.com/gluten-free/step-by-step-gluten-free-puff-pastry/

 

Also, this recipe looks more realistic for a home cook, they have the recipe for the flour blend used so no specialty products to buy.  http://glutenfreerecipebox.com/gluten-free-puff-pastry-recipe/

 

The recipes probably use more eggs than a traditional dough, and definitely do not skip the xanthan gum.  Also, rolling anything out that is gluten-free is greatly aided by using parchment, like they do with the Bobs Red Mill Recipe.


I am my husband's "Silly Yak Girl" :)

I was diagnosed with Celiac Disease in January 2013. I also have Lupus and Common Variable Immunodeficiency(CVID) for which I am on IVIG.

Celiac.com - Celiac Disease Board Moderator

Share this post


Link to post
Share on other sites

Join eNewsletter

A lot of us here do baking at home, so we are glad to give tips.  But what type of pastry are you talking about.... like puff pastry?  If you can find a picture or recipe of the regular kind to let us know what you are going for, there should be someone here who can give tips.  (Also don't know what squidgy means... lol)

 

Looks like being in the UK some availability may be different, but it looks like Schar does sell frozen puff pastry in europe.  http://www.schaer.com/en/gluten-free-products/frozen-foods/millefoglie-frozen

 

Puff pastry is all about the technique, and with gluten-free flours I can totally see it going wrong.  Looks like Bobs red mill has a good, well researched recipe: http://blog.bobsredmill.com/gluten-free/step-by-step-gluten-free-puff-pastry/

 

Also, this recipe looks more realistic for a home cook, they have the recipe for the flour blend used so no specialty products to buy.  http://glutenfreerecipebox.com/gluten-free-puff-pastry-recipe/

 

The recipes probably use more eggs than a traditional dough, and definitely do not skip the xanthan gum.  Also, rolling anything out that is gluten-free is greatly aided by using parchment, like they do with the Bobs Red Mill Recipe.

Hi, thanks for your reply. 

Firstly, squidgy means soft and spongy. like a soft, spongy, moist cake :)

 

Now onto the pastry :) The sort of pastry i want to make is for pasties, pies and tarts. :) Hope this helps 

Share this post


Link to post
Share on other sites

Join eNewsletter

Mmmmmmm cake!  There are a lot of good pie dough recipes that can be used for those uses.  I use this recipe: http://www.kingarthurflour.com/recipes/gluten-free-pie-crust-recipe works and handles great. They have a recipe to replicate the flour blend used.  I have made it a few times and make sure to leave pea sized chunks of butter visible in the dough before rolling it out so it is still tender.


I am my husband's "Silly Yak Girl" :)

I was diagnosed with Celiac Disease in January 2013. I also have Lupus and Common Variable Immunodeficiency(CVID) for which I am on IVIG.

Celiac.com - Celiac Disease Board Moderator

Share this post


Link to post
Share on other sites

Join eNewsletter



Join eNewsletter