Try this recipe for Glutenfree Vinegar Pastry or add your own Glutenfree Vinegar Pastry recipe
Main Ingredient: Grains
|2 1/4 cup||Gluten-free Lite Flour Mix; (see gluten free flour recipe)|
|1 teaspoon||Xanthan Gum; rounded tsp|
|3/4 cup||Crisco; butter-flavor|
|4 tablespoons||ice water|
|Sweet rice flour; for rolling|
|1||Blend together the flours, gum, salt, and sugar. Cut in the Crisco in small dabs until you have shortening the size of lima beans (not cornmeal). Beat the egg using a fork; add the vinegar and ice water. Stir well into the flour mixture, forming a ball. Refrigerate the dough 30 mins or more to chill.|
|2||Divide dough and roll out on a sweet rice-flour board (or,for easier handling, on floured plastic wrap). Place in a pie pan. If using plastic wrap, invert the dough into the pan, shape before removing the plastic. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom.|
|3||Makes 2 crusts. Bake the crust in a preheated 450F oven for 10-12 minutes, or until slightly browned. Cool before filling.|
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