Chef Jeenas food recipes: gluten free cooking

Saturday, 17 May 2008

Gluten Free Pastry Recipe for Sweet Biscuits

How to make Gluten Free Pastry for Sweet Biscuits and More.

This is a pastry recipe that I love the taste of. It makes fabulous biscuits, tarts and other sweet pastry recipes.

I use a blend of rice flour and dark sugars to produce a delicious crunchy tasty cooked pastry.

You can use this pastry in many dishes and recipes in replacement of wheat pastry.

Ingredients for Chef Jeenas Gluten Free Sweet Pastry Recipe
1 +1/2 Cup Rice Flour (I used mixed white and brown)
1/2 Cup Gluten Free Self Raising Flour
1/2 tsp Baking Powder
1/2 Cup Molasses Sugar (dark brown sugar)
1/4 Cup Sunflower Spread
1 tsp Rose Water
1 tsp Vanilla essence
Cold Water (to mix) How to bake gluten free pastry

In a mixing bowl stir together rice flour, baking powder and self raising flour.

Place half of the dry flour mixture into a blender and blend together with the molasses sugar. Molasses sugar is quite sticky and clumps together so a blender will grind it down. If you use brown sugar you can rub together with your fingers.

Place your sugar/flour mixture back into the bowl.

Add the sunflower spread and rub together with your fingers.

Your gluten free pastry mixture should now have a fine bread crumb texture.

If you clump the pastry mixture together in your hand it should hold together then crumble away.

Little by little add cold water to the gluten free pastry mixture until it forms a stiff dough. Do not add too much water at a time, a little at a time with stiring in between will make sure you get the perfect consistency.

Your gluten free sweet pastry recipe is now ready to use. Roll into a ball and place on to a floured board.

This pastry is best cooked at 180C. The time it is cooked for depends on which food recipe you want to cook.