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.

  • Get Celiac.com Updates:
    Support Celiac.com:
    Donate

  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):





    Celiac.com Sponsors (A17-M):




  • Recent Activity

    1. - nanny marley replied to nanny marley's topic in Related Issues & Disorders
      7

      Manitol and mri

    2. - nanny marley replied to nanny marley's topic in Related Issues & Disorders
      7

      Manitol and mri

    3. - Scott Adams replied to nanny marley's topic in Related Issues & Disorders
      7

      Manitol and mri

    4. - nanny marley replied to nanny marley's topic in Related Issues & Disorders
      7

      Manitol and mri

    5. - nanny marley replied to nanny marley's topic in Related Issues & Disorders
      7

      Manitol and mri


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      131,790
    • Most Online (within 30 mins)
      7,748

    Lori Jean
    Newest Member
    Lori Jean
    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

    • nanny marley
      Thanks for the list too makes me realise why I still get symptoms after cutting gluten , all that reading has just made sense to why I'm still struggling , thankyou Scott Adams very insightful , I've been baking to and there is xanthum gum in the flour , I understand now why I still have issues with that too, and ive had to cut dairy also , i had a terrible flare few months ago and my throat also was very irritable and I had sinuses issues all makes sence 👍
    • nanny marley
      Thankyou yes I read up on it beforehand , because or my trapped nerve when I have a bowel flare up it's impossible to keep still  which I will have to do for the MRI ,and it's so painful , and I know if this is what I'm thinking it to be it will cause me terrible issues , sometimes I get to the point where I just want to diagnose myself and act accordingly, because I've been at this year's , and I clearly have all the symptoms , it's so frustrating when you have all this going in and still feel no further ahead 😳
    • Scott Adams
      It looks like "mannite" is another name for "mannitol": https://en.wikipedia.org/wiki/Mannitol You are correct that it can trigger IBS-like symptoms, as we recently did an article on this: I'm not sure if there is a way around this, as it is likely needed for the test. Perhaps contact your doctor to see if there might be an alternative?
    • nanny marley
      Oral drink: You will be given a solution of mannitol mixed with water to drink over a period of about 30-60 minutes this is what it says it is ,?
    • nanny marley
      Brilliant thankyou for the information I will contact them tomorrow, I was just concerned because I'm already in a bowel flare too , and I didn't want to take anything that would cause me more issues , especially with the way sweeteners make be feel I've had a really bad throat from this type of stuff before , and it upsets my digestive system too and I have a wedding in a week 😳
×
×
  • 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.