Guilt-less Desserts & Treats for your Family
A couple of months ago I decided I wanted something Pastryish. I was craving something from the carb family and really wanted to feel the crunch of a good pastry (baby hormones will make you do strange things). As I am as stubborn as I was hungry, I set about making my own Gluten Free Pastry. The prerequisites were that it had to be dairy free, be made from ingredients I had in my cupboard (as I couldn’t be bothered going to the shops!) and be
acceptable taste worthy of my gluten free judgemental Husband. If you’ve ever tried your hand at making, or even eating, Gluten Free Pastry you’ll understand why this was such a goliath task.
My aim with creating this recipe was to make a budget friendly, high quality and great tasting pastry that could be used in place of regular pastry without any issues. Sure, you can buy premade frozen Gluten Free Pastry at the shops but it is not cheap and the ingredients are often more than just flour, eggs and water. Call me crazy, but I feel it’s important to be able to pronounce the name of the ingredients I put in my body.
After much trial (and plenty of error) I came up with this Gluten Free Pastry recipe. The cooked pastry is as structurally sturdy as regular pastry and it takes less than 5 minutes to make. It can be used in most of your ‘normal’ pastry recipes in place of Short Crust or even Puff Pastry (although it won’t give you the same puffy result) and has been successful in both sweet and savoury recipes. I put a call out to my lovely readers to help me perfect the recipe (a huge Thank You to those who did and gave me their honest feedback) and it was published in the latest issue of Yum Gluten Free Magazine along with my Quiche recipe (you must check out this free magazine for lots of great baked goodies).
A group of pastry hungry readers helped me test and perfect the pastry recipe. Here is some of their comments.
From Desiree: “I made an apple pie. I have had no success with GF pasty until now. Your recipe is a winner for me.”
From Elizabeth at To Find A Silver Lining: “This is THE BEST pastry I have ever made or tried – so soft & pliable, nothing like the others I have used. As the photos show I made it savoury (Mini Bacon & Egg Pies) & also sweet (Mini Custard Tartlets); and it was amazing for both. The entire family enjoyed both pies, & I will be making it again.” These two photos are courtesy of Elizabeth,
From Me!!!: I have used this Gluten Free Pastry to make Quiche, the most Amazing Egg and Bacon Pie EVER, Party Pies, Pizza Scrolls (the boys favorite), mini Quiches, Hamburger Pie (from Adriano Zumbos latest book), Spaghetti Pie (a Frankenstein like creation of cooked gluten free pasta and bolognese sauce baked in a pie crust), Sausage Rolls, Chocolate Pockets (dairy free chocolate enclosed in pastry and baked) and mini Apple Pies.
Cooking & Ingredients
I have made this recipe to be both Gluten and Dairy Free which means it will cook a little bit differently to normal pastry. I have found that the coconut oil results in a paler cooked pastry than when butter is used and you may find that the recipe requires an additional 5 minutes longer than the instructions for a wheat based pastry. Each recipe makes approximately 500 grams of pastry which should be able to give you about 2 sheets worth but that will depend on how thin you require the pastry. If there is any leftover pastry wrap it in plastic and store it in the fridge. I collect my left over scraps until I have enough to make something new (what can I say – I’m frugal!).
The ingredients are ones that you can typically find in your supermarket. The only exception may be the Xanthan Gum which is found at health/wholefood stores. If you decide to leave this out the pastry will still taste great but may be more difficult to work with. The flour mix can be replaced with 300 grams of packaged Gluten Free Plain flour, however it is cheaper (in the long run) to use the individual flours.
Like most things, these flours are cheaper when bought in bulk. I found a big bag (1kg) of Tapioca Flour in the Asian Section of my local Supermarket for less than a smaller tub of the same thing in the baking aisle. I also found a 1kg bag of Rice Flour in a small Asian grocer for a fraction of the price of the supermarket variety. Wholefood stores are another great choice as they sell in large quantities. This pastry works out much cheaper than the premade commercial frozen pastries that are available, and it has no nasty additives or preservatives.
Feedback from testers, and my own experiences, have led to the following advice.
1. Be sure to roll the pastry between 2 sheets of greased baking paper, otherwise it will stick to the bench.
2. Use wet hands to bring the pastry ‘together’ at the final stage of the recipe. It will help to catch any of those pesky crumbs.
3. Measure the ingredients carefully as the dry/wet ratio is critical in making sure your pastry is pliable and bakeable.
4. This pastry will be a lighter colour when cooked so don’t be tempted to overcook it as it will turn hard.
5. The pastry can be stored in the fridge or frozen but needs to be at room temperature to be used. Allow time to thaw if necessary.
So, there you have it. My new favourite recipe that has been made so many times in my kitchen that I think we all may becoming part pastry. Please let me know how you go with it and share your photos with me on the Mummy Made.It Facebook Page or using the #mummymadeit on Instagram. If you have any questions please email me and ask. If it doesn’t work for you I want to know too; there may have been a simple reason why and I can help.
- 120 grams GF Corn/Maize Flour
- 90 grams Rice Flour
- 90 grams Tapioca/Arrowroot Flour
- (the above 3 flours can be replaced with 300 grams packaged plain GF flour)
- 1 teaspoon Xanthan Gum (available from some supermarkets and all health food stores)
- ½-1 teaspoon Salt
- 1 Egg, lightly whisked
- 50 grams Coconut Oil (Butter can be replaced if you can tolerate dairy)
- 130ml Water
- Combined the dry ingredients in a bowl and lightly stir together. Add the whisked egg and stir til combined.
- In a small saucepan combine the coconut oil and water and warm over a low heat until lukewarm to the touch.
- Slowly add the warmed mixture (do this in 3 parts) and stir to combine after each addition.
- Stir the mixture until it all comes together. Wet your hands and use them to bring the dough together into a ball (no kneading required!).
- Place the pastry dough into a lightly greased bowl, cover with plastic wrap or a tea towel and allow to rest for 30 minutes before using. Use as directed in your chosen recipe.
- When rolling the pastry dough I have found it easier to roll it between 2 sheets of lightly greased baking paper.
- The pastry will be stickier than your normal wheat based pastry but the finished product is very similar in taste and texture.
- Testers have used this pastry in both savoury and sweet dishes with great results.
- If you would like to use it in a Sweet recipe, and perfer a slightly sweeter crust, replace 30ml of water with Maple Syrup, Honey or Golden Syrup and (if it matches the recipe) add 1/2 teaspoon of Cinnamon.