Sunday, June 24, 2012

Allergy free shortcrust pastry recipe

This batch is double the below ingredients (except the gluten free gluten) and even when thicker than how I'll use it, it covered a large pizza tray. The below recipe will easily cover the base of one pie.

  • 1 cup Orgran all purpose flour
  • Pinch of salt
  • ⅓ cup Orgran gluten free gluten (You'll only need up to ½ cup if doubling the mixture)
  • ½ cup Nuttlex
  • 1 tsp Orgran No Egg whisked with 60mls water until thick
  • 1 tbs chilled water

  • Combine the flour, gluten free gluten and salt in a large bowl.
  • Rub in the Nuttlex until the mixture resembles breadcrumbs.
  • Whisk the No Egg mixture and 1 tablespoon chilled water in a bowl until combined then add the No Egg mixture to the flour mixture.
  • Combine until the mixture begins to form large clumps then lightly roll and press the pastry together until smooth. Do not stretch and pull as there is no real gluten.
  • Dust your work surface with flour and roll out the dough to the desired shape. Keep the dough thicker than needed at this stage so that it is easy to handle.
  • Wrap the dough in plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  • Lightly roll to desired thinness just before use.

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