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Gluten Free Pastry

By: BriannaH 
"A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!"

This Kitchen Approved Recipe has an average star rating of 4.2 Rate/Review | Read Reviews (4)

Prep Time:
10 Min
Ready In:
10 Min

Servings  (Help)

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Original Recipe Yield 1 pie crust
 

Ingredients

  • 1 cup rice flour
  • 1 tablespoon white sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/3 cup vegetable shortening
  • 3 tablespoons cold water
  • 1/2 teaspoon vanilla extract

Directions

  1. 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.
  2. Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 155 | Total Fat: 8.8g | Cholesterol: 0mg Powered by ESHA Nutrient Database

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The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 24, 2011 by sherberg   view full review
A couple things: If you plan to make a full pie with this recipe you will need to triple it...
The reviewer gave this recipe 5 stars. This recipe averages a 4.2 star rating.
Reviewed on Dec. 9, 2011 by Tara   view full review
I used this recipe but added one part rice flour to one part "Bob's Red Mill, Gluten free all...
The reviewer gave this recipe 4 stars. This recipe averages a 4.2 star rating.
Reviewed on Sep. 2, 2011 by EBOOKOUT Supporting Member (Click to learn more about Supporting Membership)  view full review
I've been experimenting with gluten-free recipes to be able to make meals for some of my...
The reviewer gave this recipe 3 stars. This recipe averages a 4.2 star rating.
Reviewed on Oct. 27, 2011 by Heather Supporting Member (Click to learn more about Supporting Membership)  view full review
My daughter did not like this. Using only rice flour made it grainy. Next time I'll use a...

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