HOW IT STARTED

My Story

Hello my name is Sass. I was diagnosed with Coeliac disease over 15 years ago. Back then, options were limited and I really struggled with my change to eating gluten free and finding alternatives for baked goods. 

 

I have always loved being in the kitchen so it was only natural that over the years I have sought out ingredients and ways to create delicious gluten free food. I am often told that you cannot tell my gluten free baking apart from "the normal..." so I dare you to give it go. 

Mid 2020, I was asked by my favourite gluten free flour company if I would become one of their at home test bakers. This involves confirming recipes where their flours are used. Of course I said yes! So you will see that I often reference FG Roberts in my baking. I use FG Roberts flours exclusively now because the results are consistent. 

A90D231B-2146-477A-A792-D364E468FCDA_1_201_a_edited.jpg

Egg Free Sweet Shortcrust Pastry

This versatile sweet shortcrust is gluten free and egg free. It resembles more of a soft biscuit base than a flaky shortcrust, which makes it a good base for cheesecakes and lots of different tart recipes, as well as a great base for slices. This gluten free shortcrust pastry recipe is soft, flexible and easy to handle.


Much like shortcrust and puff pastries, start with super cold ingredients and keep the dough cold while you work. In warmer weather as soon as the dough starts to get sticky, rewrap in cling wrap and chill for at least 15 minutes.


I prefer FG Roberts gluten free plain flour and unsalted butter for my pastries.


Recipe

Sweet Shortcrust Pastry


Ingredients:

250 gm plain gluten free flour

1 teaspoon xantham gum

1/4 teaspoon salt

150 gm unsalted butter, cubed approximately 2cm and chilled

100gm pure icing sugar

100-150gm tablespoons iced water

extra plain flour for dusting


Thermomix Mixing Directions:

  1. Add flour, xanthan gum, sugar, salt and chilled butter to your thermomix bowl.

  2. Blitz 5 seconds, speed 6.

  3. The butter and flour mixture should resemble small breadcrumbs

  4. Add three (3) tablespoons of chilled water.

  5. Mix on dough mode 30 seconds, adding a tablespoon of the remaining chilled water a tablespoon at a time until the dough just comes together. Note:The quantity of iced water needed will vary with different gluten free flours.

  6. Work into a flattened ball and cover in cling film.

  7. Chill for at least 30 minutes before rolling out and using.


Conventional Mixing Directions:

  1. Add flour, xanthan gum, sugar, salt and chilled butter to your food processor bowl.

  2. Pulse 3-5 times until the butter and flour mixture resembles small breadcrumbs.

  3. You can also rub the butter into the mix using your fingertips.

  4. Add three (3) tablespoons of chilled water and mix, adding a the remaining chilled water a tablespoon at a time until the dough just comes together. Note: The quantity of iced water needed will vary with different gluten free flours.

  5. Work into a flattened ball and cover in cling film.

  6. Chill for at least 30 minutes before rolling out and using.


To Bake:

For pie cases, prick the base with a fork and blind bake 180 degrees celsius for 8-10 minutes.

Remove the lining and baking weights and bake a further 5 minutes.

Cool the case before filling.


Note: After cutting the dough, the remaining scraps maybe reused. If the dough becomes too sticky, chill until firm to roll and cut.

63 views0 comments

Recent Posts

See All