Experience With Homemade Gluten Free Pastry

[TashaLouise]

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?

 

 

[LauraTX]

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.  Open Original Shared Link

 

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: Open Original Shared Link

 

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.  Open Original Shared Link

 

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.

[TashaLouise]

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.  Open Original Shared Link

 

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: Open Original Shared Link

 

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.  Open Original Shared Link

 

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 

[LauraTX]

Mmmmmmm cake!  There are a lot of good pie dough recipes that can be used for those uses.  I use this recipe: Open Original Shared Link 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.