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gluten free pastry making help please?
5 Answers
Hi there
so what is THE best flour for making gluten free pastry? I am using the dove's farm plain one and adding a load of xanthum gum hoping it will stabilise it, but it is still impossible to roll.
what do any of you use that has had good results? I'm desperate and would drive to Abergavenny to buy it if I had to!
many thanks muchly.
love
mimififi
XXXXXXXXXXXX
so what is THE best flour for making gluten free pastry? I am using the dove's farm plain one and adding a load of xanthum gum hoping it will stabilise it, but it is still impossible to roll.
what do any of you use that has had good results? I'm desperate and would drive to Abergavenny to buy it if I had to!
many thanks muchly.
love
mimififi
XXXXXXXXXXXX
Answers
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I can only think of Doves farm Mimi ..but perhaps these tips may give you some help to salvage it !
http://www.glutafin.co.uk/en/article.asp?chco_ id=92
http://www.glutafin.co.uk/en/article.asp?chco_ id=92
hi girls!
well, I do normally do as you suggest and press into the tin, however, for pie tops I normally roll it in between two sheets of greased snap wrap and then take one off and move the top onto the pie and then take off the other snap wrap...!
however I am trying to make some GF sausage rolls. I got my butcher to make me some gf sausage meat and then I thought I would just roll them up in pastry using the above technique witht he snap wrap. but of course, every time I try and then move the rolls onto the baking sheet to bake, of course they just crack and even the successfulish ones have just cracked on baking...:-(
I am wondering about changing technique altogether and instead of wrapping the sausage meat in pastry, wrapping it in GF stuffing mix or falafel mix. Do you think this would bake crunchy on the outside so that you could then pick up and eat with your fingers?
reason behind the bake: I love sausage rolls and really miss them since being GF my little girl who has always been GF has been asking me what sausage rolls are! and also I am running out of pack lunch box ideas and thought these would be good alternative to yucky GF bread which goes stale my lunch or yucky GF crackers which go soggy by lunch!!!
Argggggggggg!!!
well, I do normally do as you suggest and press into the tin, however, for pie tops I normally roll it in between two sheets of greased snap wrap and then take one off and move the top onto the pie and then take off the other snap wrap...!
however I am trying to make some GF sausage rolls. I got my butcher to make me some gf sausage meat and then I thought I would just roll them up in pastry using the above technique witht he snap wrap. but of course, every time I try and then move the rolls onto the baking sheet to bake, of course they just crack and even the successfulish ones have just cracked on baking...:-(
I am wondering about changing technique altogether and instead of wrapping the sausage meat in pastry, wrapping it in GF stuffing mix or falafel mix. Do you think this would bake crunchy on the outside so that you could then pick up and eat with your fingers?
reason behind the bake: I love sausage rolls and really miss them since being GF my little girl who has always been GF has been asking me what sausage rolls are! and also I am running out of pack lunch box ideas and thought these would be good alternative to yucky GF bread which goes stale my lunch or yucky GF crackers which go soggy by lunch!!!
Argggggggggg!!!
ooooohhh, sausage rolls yum.... I do make a sausage pie but I make potato pastry for it...... here's a recipe.... and you can omit the icing sugar.... unless you're going to try a sweet recipe with it too..... I haven't done the sweet option yet..... might work as such with a sausage roll..... :-)
Easy Potato Pastry
Ingredients
4oz (115g) peeled old potatoes
4oz (115g) melted butter, margarine or sunflower oil
8oz (225g) plain flour, sieved
1oz (25g) icing sugar, sieved (if using for a sweet recipe)
Method
Cut the potatoes into even-sized large chunks and cover with cold water. Add a pinch of salt and bring to the boil. Simmer gently until tender. On an Aga, simmer on the top of the cooker for 5 minutes, then drain, cover and transfer to the simmering oven for 30 minutes.
Drain off the water and return to the saucepan and place on the simmering plate or over a gentle heat for a minute or two, to dry off any remaining liquid. Mash the potatoes using a potato masher, or improvise with a table fork. The mash needs to be smooth and lump-free.
Add the fat and mix well. Stir in the flour and combine to form a smooth ball. Leave until completely cool before using. Wrap in clingfilm and store in the refrigerator for up to 2 days before using.
Easy Potato Pastry
Ingredients
4oz (115g) peeled old potatoes
4oz (115g) melted butter, margarine or sunflower oil
8oz (225g) plain flour, sieved
1oz (25g) icing sugar, sieved (if using for a sweet recipe)
Method
Cut the potatoes into even-sized large chunks and cover with cold water. Add a pinch of salt and bring to the boil. Simmer gently until tender. On an Aga, simmer on the top of the cooker for 5 minutes, then drain, cover and transfer to the simmering oven for 30 minutes.
Drain off the water and return to the saucepan and place on the simmering plate or over a gentle heat for a minute or two, to dry off any remaining liquid. Mash the potatoes using a potato masher, or improvise with a table fork. The mash needs to be smooth and lump-free.
Add the fat and mix well. Stir in the flour and combine to form a smooth ball. Leave until completely cool before using. Wrap in clingfilm and store in the refrigerator for up to 2 days before using.
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