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. 

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Olive Oil Sweet Shortcrust Pastry

This delicate and sweet shortcrust pastry is dairy free, gluten free and nut free. It resembles more of a fine shortcake, which makes it a good base for lots of different tart recipes, as well as a great base for slices. This gluten and diary free shortcrust pastry recipe is versatile, easy to make and easy to handle.


The secret to this pastry is not to overwork it. Whether using a thermomix, food processor or mixing by hand, as soon as it comes together turn out onto a lightly dusted pastry mat and gently work into a soft dough.


A small amount of xanthan gum is used in this recipe to help keep the dough soft a pliable. Do not be tempted to add more, as this will toughen the texture of the pastry.


I use FG Roberts gluten free plain flour and Nuggety Creek olive oil for this pastry.

Apple Pie Slice using Olive Oil Sweet Shortcrust

Recipe

Olive Oil Sweet Shortcrust Pastry


Ingredients:

150gm pure icing sugar

1 whole egg, room temperature

1 egg yolk, room temperature

90 grams good quality, extra virgin olive oil

280 grams plain gluten free flour

1 teaspoon baking powder

1/2 teaspoon xanthan gum

1/4 teaspoon salt

1-2 tablespoons iced water

extra plain flour for dusting


Thermomix Mixing Directions:

  1. Add egg, egg yolk, oil and sugar to your thermomix bowl

  2. Mix 4 seconds, speed 4.

  3. Weigh in the plain flour, xanthan gum and salt to your thermomix bowl.

  4. Blitz 4 seconds, speed 4

  5. Scrape down the bowl sides

  6. Set on dough mode for 1 minute

  7. Gradually add small amounts of the chilled water until the dough just comes together. Note:The quantity of iced water needed will vary with different gluten free flours.

  8. Work into a flattened disc and cover in cling film.

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


Conventional Mixing Directions:

  1. Add egg, egg yolk, oil and sugar to to your food processor bowl.

  2. Pulse 3-5 times until the egg and oil mixture is emulsified.

  3. You can also whisk the oil and egg with a whisk if you do not own a food processor.

  4. Add the plain flour, xanthan gum and salt to the bowl

  5. Pulse 3-5 times until the mixture resembles bread crumbs, scraping the bowl as needed.

  6. Gradually add small amounts of the chilled water until the dough just comes together. Note: The quantity of iced water needed will vary with different gluten free flours.

  7. Work into a flattened disc and cover in cling film.

  8. 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 175 degrees celsius for 15-20 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.

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