kiwicat Profile - (14969683)

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Member Since: Aug. 2012
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Recipe Reviews 1 review
Gluten Free Pastry
For baking I mix 4 cups white rice flour, 1 cup each brown rice and sweet rice flour, 3 cups potato starch with 2tsp guar gum per 3 cups of flour mix. I used a cup of that mix for this recipe and it worked great! My kids have only eaten pies twice in their lives and loved this. I cooked one apple pie with top and bottom pastry and sugar on the top crust, and one French style tart with a layer of apple puree, thinly sliced apples and warmed apricot jam brushed on top. Both were good. I think I would add more vanilla and maybe some cinnamon to this for a sweet crust because I have to bake dairy free, and the olive oil margarine was a little strong. Lovely short crust texture though, best GF pastry I have made. I chilled the pastry for 1/2 hour before rolling, and rolled it out between two layers of baking paper so it didn't stick. I didn't time them but I think it it took about 20-25 minutes to cook the pies.

19 users found this review helpful
Reviewed On: Aug. 11, 2012

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