Gluten Free Dessert Pastry Recipes

GLUTEN-FREE DESSERT PASTRY

Steps:

• Sift together the corn flour and the oat flour. In a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute, taking care not to whip. Scrape down the sides of the bowl and the paddle with a rubber spatula and add the sugar. Combine with the butter at low speed. Scrape down the sides of the bowl and the paddle.
• Add the almond flour and vanilla extract and combine at low speed.
• Gradually add the egg and one fourth of the flour mixture. Beat at low speed until just incorporated. Stop the machine and scrape down the bowl and the paddle.
• Gradually add the remaining flour and mix just until the dough comes together.
• Scrape the dough out of the bowl, weigh it and divide it into 2 equal pieces. Place each piece between sheets of plastic wrap and gently roll out to a 10-1/2 inch circle. Place on a sheet pan and refrigerate for 1 hour or (preferably) longer.
• Very lightly butter a 9-inch tart pan or pie dish (depending on the recipe you'll be using this for). You should not be able to see the butter. Remove one sheet of dough from the refrigerator, and if it is very stiff set it out for about 5 minutes, until it's pliable. Ease the dough into 9-inch tart pan or pie dish. If the dough cracks, just pinch the cracked edges together. You do not have to worry with gluten-free dough about over working and stiffening the pastry, but try not to press the dough thinner in some places than in others.

30 BEST GLUTEN-FREE DESSERT COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a gluten-free dessert in 30 minutes or less!

THE BEST ALL-BUTTER GLUTEN-FREE PASTRY (NO XANTHAN GUM)

Steps:

• In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.
• Slice the butter very thinly directly from the fridge and add to the flour.
• Rub the mixture between fingertips until roughly shorn. The mixture does not need to resemble breadcrumbs. It's okay that the butter is still in largish pieces. It should look quite shaggy in the flour.
• Make a well in the centre and pour in the eggs.
• Bring the dough together using your hands.
• Turn the pastry out on to a floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
• Cut the pastry into two, one half slightly larger than the other.
• Roll each half into balls and flatten slightly to make two thick round discs. Wrap each in baking parchment.
• Place in the fridge for 1 hour to chill before rolling out.
• Cut two large pieces of baking parchment, around the size you need to roll the pastry out to. Flour them on the inside and place one of your chilled pastry discs between the parchment.
• Using a long rolling pin roll out the pastry until it is about 5mm thick.
• The pastry is then ready to use.

GLUTEN FREE PIE PASTRY

Steps:

• In large bowl, whisk together brown, white and sweet rice flours, tapioca starch, granulated sugar, xanthan gum and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs with a few larger pieces.
• Stir ice water, beaten egg yolk and vinegar together in a small bowl; drizzle over flour mixture, tossing with fork until ragged dough forms and adding up to 2 tbsp more ice water if necessary. Divide in half; shape into discs. Wrap each and refrigerate until chilled, about 30 minutes. (Make- ahead: Refrigerate for up to 24 hours.).
• Between 2 pieces of parchment paper, roll out 1 disc, pressing edges together if cracks form, into 12-inch (30 cm) circle. Peel off top paper; replace over pastry. Gently turn over; peel off top paper. Transfer, pastry side down, to 9-inch (23 cm) pie plate; peel off paper. Fit pastry into pie plate.
• * For single crust pie, turn edge under and flute. Prick bottom and sides with fork. Bake 10-15 minutes (I used Pyrex-glass pie plate) at 400°F or until crust is golden.
• * For double crust pie, add filling of choice. Roll out top crust. Moisten bottom crust with water, and add Place pastry circle over filling; peel off paper. Trim, if necessary, to leave 3/4-inch (2 cm) overhang. Fold overhang under bottom rim; crimp with fork. Bake on bottom rack in 425F (220C) oven for 10 minutes. Reduce heat to 350F (180C); bake until bubbly and bottom is golden, about 1 hour. Let cool in pan on rack.

GLUTEN FREE PASTRY

Steps:

• Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
• Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.