Simply Gluten Free Pastry Recipes

GLUTEN FREE PASTRY

Gluten Free Pastry image

A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!

Provided by BriannaH

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 10m

Yield 8

Number Of Ingredients 7

Ingredients

1 cup rice flour
1 tablespoon white sugar
½ teaspoon salt
¼ teaspoon baking powder
⅓ cup vegetable shortening
3 tablespoons cold water
½ teaspoon vanilla extract

Steps:

Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.

Nutrition Facts : Calories 154.7 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 160.8 mg, Sugar 1.6 g

SIMPLY GLUTEN-FREE PASTRY

Simply Gluten-Free Pastry image

Uses Compliments™ GF AP flour blend.

Provided by Catherine Parnell-Proulx

Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts

Time 1h45m

Yield 8

Number Of Ingredients 5

Ingredients

2 cups gluten-free all-purpose baking flour (such as Compliments™)
2 teaspoons white sugar
1 egg, beaten
½ cup shortening, chilled and cubed
½ cup ice water

Steps:

Mix flour and sugar together in a bowl. Cut in shortening with a pastry blender until mixture is crumbly. Mix in egg until combined. Add water, 1 tablespoon at a time, and knead until the pastry holds together. Form into a ball. Cover with plastic wrap and refrigerate until cold and firm, about 1 hour.
Cut ball in half; place each half on separate sheets of parchment paper. Flatten with your hand and cover with a second piece of parchment. Roll into 1/8-inch-thick crusts, flipping once, using a rolling pin. Peel off the top sheet of parchment. Fold 1 crust in half. Fold again into quarters; transfer to a pie plate. Unfold and fit into plate; peel off second layer of parchment.
Reserve remaining crust to top filled pie.

Nutrition Facts : Calories 239.6 calories, Carbohydrate 26 g, Cholesterol 23.3 mg, Fat 14.6 g, Fiber 3.4 g, Protein 4.2 g, SaturatedFat 3.4 g, Sodium 9.2 mg, Sugar 2.2 g

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