Gluten free pastry is like baking gluten free bread…. it is a challenge. And one that I will hopefully conquer. I have had more failures than successes and on the weekend, I was able to rescue a failure to make an okay base for a quiche.
The problem was that while I chilled the pastry before I rolled it, I had ignored the 30 degree C temperature in the kitchen. The pastry rolled beautifully between two sheets of baking paper, but then fell apart. The day and kitchen was just too hot. Luckily though I was able to mould it by hand into the tray. Ahh, that’s living in the tropics for you.
From the ABC program, The Cook and the Chef.
For an alternative recipe, you can also access Maggie Beer’s Gluten Free Pastry (1) with the link above.
125 g cream cheese cut into chunks
75 g unsalted butter chopped and kept cold
2 teaspoons salt
1 cup gluten free flour
2 g Xanthan gum
Preheat oven to 210 C.
In a food processor, pulse the cream cheese and cold butter. When combined add the flour and Xanthan gum. Whiz just to combine, scraping down the side of the bowl.
Turn out onto surface which has 1/4 cup gluten free flour and bring together with your hands.
Chill pastry then using a rolling pin, roll the pastry between two pieces of baking paper greased on both sides. Roll to 1/2 cm thick and place in pie tins.
I have since found another version of this recipe with Sally’s pies looking beautiful.
I made this recipe again at a cooler part of the day and the pastry handled better. I did leave the pastry in the fridge for over an hour. I divided the dough in half, putting half back in the fridge while rolling half to try and limit the dough warming up too much.
I also blind baked the pastry for 15 – 20 minutes before pouring in the quiche mixture.