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gluten-free, Df, Sf Pastry And Baking

Gwen B

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Gwen B Rookie
Gwen B
Posted

I have been using Spectrum shortening as a substitute for margerine on my gluten, dairy, soy free diet as there do not appear to be any butter alternatives here in the U.S.

I tried baking pastry but it didn't work so well as I just used a gluten-free flour mix (Bob's), and shortening as I would have done in the days before I knew better. It was so wet that it was like pressing wet clay into the pastry tin even though I added no water or egg to bind. It also tasted rather oily. But I am sure there's a way to use it with more success.

Anyone got any experience baking with palm oil as shortening or other recipe for baking gluten-free, DF, SF pastry?

It's a tall order but hey it's worth trying with holiday season coming on. :P

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Janessa Rookie
Janessa
Posted

What type of pastry are you trying to make?

I have used palm oil shortening in baking and have had good results with it.

mftnchn Explorer
mftnchn
Posted

I've used it too, and it works great.

You might do a search on the forum as there are some great tips about pastry. It is challenging to do as it is stickier than gluten pastry.

JNBunnie1 Community Regular
JNBunnie1
Posted

Spectrum shortening has worked well for me in biscuits and light pastry like danish, anything that has a lot of starch to soak up the oily taste you're getting. I can use it in any light (texture) bakery recipe that calles for at least 1/2 starch.

jerseyangel Proficient
jerseyangel
Posted

I've always had good luck with it--it acts just like Crisco in any recipe I've used it in.

Ginsou Explorer
Ginsou
Posted

I've also had very good luck with it. Because of my multiple food allergies, this is the only product I can use. The other day I made an apple pie, the first pie I have had in over a year! I used a recipe from Annalise Roberts. My gluten eating husband ate more than his share of the pie, it was that good. If anyone out there has had an apple pie from Julian, CA, this was darn close. The next crust recipe will be a Bette Hagman recipe, so I can compare the two. I also have a bag of Authentic Foods pie crust in the pantry that I will try.

I've used Bob's Red Mill products, and have had some great results, and some not so great results. Try different recipes until you find the one that suits you best.

Gwen B Rookie
Gwen B
Posted
  • Author
I've also had very good luck with it. Because of my multiple food allergies, this is the only product I can use. The other day I made an apple pie, the first pie I have had in over a year! I used a recipe from Annalise Roberts. My gluten eating husband ate more than his share of the pie, it was that good. If anyone out there has had an apple pie from Julian, CA, this was darn close. The next crust recipe will be a Bette Hagman recipe, so I can compare the two. I also have a bag of Authentic Foods pie crust in the pantry that I will try.

I've used Bob's Red Mill products, and have had some great results, and some not so great results. Try different recipes until you find the one that suits you best.

Sounds good. I used 1/2 Bob's Red Mills all purpose flour to palm oil but didn't chill it beforehand. I used the food mixer and did not use egg to bind as I have tried with more success previously( but with ghee- not sure I should eat it though). Is this where I went wrong?

Many thanks.

Gwen

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Ginsou Explorer
Ginsou
Posted

I used cold Spectrum as the recipe that I was using suggested. However, measuring cold shortening is a bit tricky. Next time I will measure soft shortening, and then refrigerate it for a bit. I also used a mixer. Perhaps you should try another recipe for now, but don't give up on the Bob's Red Mill yet. I have their recipe, but have not used it yet.

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