Gluten Free Pastry
Master the art of baking with this foolproof Gluten-Free Pastry recipe—an essential foundation for creating delectable pies, tarts, and quiches without compromising on taste or texture. Crafted with a blend of gluten-free all-purpose flour, a touch of xanthan gum for elasticity, and cold, cubed butter for flakiness, this pastry delivers a buttery, tender crust that's perfect for sweet or savory dishes. The addition of an egg yolk and ice-cold water helps bind the dough, making it easy to handle while maintaining its delicate structure. Whether you're blind-baking for a fruit tart or preparing a savory quiche, this gluten-free pastry dough ensures professional-quality results every time. Plus, with just 20 minutes of prep time and simple, step-by-step instructions, this recipe is accessible even for beginner bakers looking to impress. Serve it up and enjoy a flaky, golden crust that's completely gluten-free and utterly irresistible!
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Recipe Information
Ingredients
- 250 grams Gluten-free all-purpose flour
- 150 grams Unsalted butter (cold and cubed)
- 60 milliliters Ice-cold water
- 1 teaspoon Xanthan gum
- 0.5 teaspoon Salt
- 1 large Egg yolk
- 10 grams Powdered sugar (optional, for sweet pastry)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, salt, and powdered sugar (if using). Whisk to evenly distribute the dry ingredients.
Add the cold, cubed butter to the bowl. Use a pastry cutter or your fingertips to rub the butter into the flour mixture until the mixture resembles coarse breadcrumbs with some small, pea-sized chunks of butter remaining.
In a small bowl, whisk together the ice-cold water and egg yolk. Gradually add this mixture to the flour and butter mixture, 1 tablespoon at a time, mixing gently with a fork or your hands. Stop adding liquid once the dough starts to hold together but is not sticky.
Turn the dough out onto a sheet of plastic wrap or parchment paper. Gather it into a ball and flatten it slightly into a disk. Wrap the disk tightly and refrigerate for at least 30 minutes to rest.
After chilling, remove the dough from the refrigerator. Roll it out between two sheets of parchment paper to your desired thickness, ensuring it is wide enough to fit your pie or tart dish.
Carefully transfer the rolled-out dough to your baking dish by peeling off one layer of parchment and flipping the dough onto the dish. Press it gently into the corners and trim any excess. Patch any cracks with extra dough, as gluten-free pastry can be delicate to handle.
Follow your specific recipe instructions for filling and baking. For blind baking, preheat the oven to 180°C (350°F), line the pastry with parchment paper, fill it with baking weights or dried beans, and bake for 10–15 minutes. Remove the weights and parchment, then bake for an additional 5–8 minutes until lightly golden.
Nutrition Facts
Calories |
2095 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.2 g | 166% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 64 mg | 3% | |
| Total Carbohydrate | 232.6 g | 85% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 11.4 g | ||
| Protein | 10.1 g | 20% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 79 mg | 6% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 50 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
