Forum Thermomix
Questions Doubts and Requests => Recipe Requests => Topic started by: Depome on December 21, 2009, 05:28:54 am
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A family of four are staying with us on Wednesday, and two of them are Coeliacs. That doesn't really concern me, but I've now realised that GF pastry is a bit of a joke. I do have some Orgran plain flour left which I will use if I have to, but I was really hoping to make one up myself. I've bought a bunch of freaky flours and grains this morning so that I can make a TMX bread, but I don't have tapioca or xantham gum. It looks like these feature quite a lot in the recipes with good reviews.
What's the secret? I wouldn't have thought that gluten would play much of a role in shortcrust pastry so I'm a bit baffled by the complexity in replacing wheat flour in this instance. I can understand when it comes to sponge cakes, but this doesn't make much sense to me :-\
I want to make a lemon tart, so I think the almond pastries (almond meal based) will work fine with that if I resort to that, but I was wondering if anyone has a 2-3 flour GF pastry recipe.
Am I right in thinking that GF baking is about getting the right ratios of various flours, with quite different properties, to get the ideal texture for each product? Is it simply a matter of playing around with the proportions until it works? I've had gluten free periods in my life and I can recall that rice flour based biscuits are very melt-in-the-mouth, like icing sugar, and I guess you base recipe conversions around these sorts of known properties. Is that right? I'd love to be better at GF cooking because I think most of us benefit from removing wheat from our diet, and wheat is certainly the pervasive gluten agent.
Thanks for your help and/or tips :)
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Hi Depome,
I haven't tried a Gluten Free Pastry recipe before. Just did a quick google search and i looks like you'll need to treat it a bit differently to normal pastry: http://www.google.com/search?q=recipe+gluten+free+shortcrust+pastry&rls=com.microsoft:en-au&ie=UTF-8&oe=UTF-8&startIndex=&startPage=1&rlz=1I7GGLL_en (http://www.google.com/search?q=recipe+gluten+free+shortcrust+pastry&rls=com.microsoft:en-au&ie=UTF-8&oe=UTF-8&startIndex=&startPage=1&rlz=1I7GGLL_en)
You can use Gar Gar instead of Xanthum Gum (it acts as a binding substance).
Tapioca to my understanding is the same as Sago. If you need Tapioca Powder/Flour just grin the Sago.
Hope that helps sum. Brazen's blog http://brazen20au.blogspot.com/2009/05/gluten-free.html (http://brazen20au.blogspot.com/2009/05/gluten-free.html) also has some great GF ideas.
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Hi Debs
I watched a cook and chef episode ( Maggie Beer) and apparently this one proved very tasty and popular
http://www.abc.net.au/tv/cookandchef/txt/s1668510.htm
( did you know if all else fails you can buy ready made gluten free pastry)
Lisa
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Depome, I have a GF Recipe for pastry in my Spanish book, its made with Proceli flour, I have seen it made at a demo too, it was fab!
250g Proceli flour
100g butter(room temp)
100g water
1 tspn GF baking powder
pinch of salt and sugar
Easy peasy! Place all ingredients in this order. 15 seconds speed 6. Voilá!
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sorry, i havne't made pastry! it's in teh too hard basket ;)
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I think it's going in my too hard basket too. I've never heard of proceli flour, nor seen it for sale. I did find the breakdown of it on here yesterday (Brazen's I think) but still none the wiser. The grocer that I use for this stuff has tonnes of weird products too ;) but I've never seen porceli. Might have to use the Orgran if it is suitable after all. Pretty sure there's mini pie pictures on the box so should be ok.
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i've actually seen proceli flour in one of the health food stores here in canberra, which surprised me!
i bought some pastry from coles recently but haven't used it yet (at $3+ per sheet i'm too scared lol)
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I cracked and bought xanthun gum and tapioca (sago). I've just made the pastry in LisaR12's link, and baked the filling now too. I can't report back yet as I haven't eaten it. It got baked for over an hour because the filling didn't set in the 35-40 mins that the recipe said. Consequently the pastry case has split, but only in the last ten mins of cooking. I didn't bother chilling it because I'm too lazy, but I was able to push the pastry into place after rolling the main part of it. I will post the TMX recipe later in the week.
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Sorry Depome - just getting around to checking threads.
I would just buy gluten-free flour mix and make as per normal instructions for shortcrust pastry ? Maybe I'm wrong, but the thing that you don't want to do with pastry is use flour high in gluten and overwork it. So the gluten-free flours should make a good pastry.
I think Proceli is a brand of GF flour.
There is a pecan tart recipe in the Gf cooking book from Thermomix that has 130g rice -made into flour, 25g sugar, 35g GF cornflour, 20g soy or chestnut flour, 80g butter and 60g cold water - basically mill rice until a flour, add sugar and mill some more then all EXCEPT water and mix on speed 4 until breadcrumb-like mix then add water 1 Tbsp at a time on speed 3 till it forms a dough.
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so debs/depome
how did the pastry turn out?
Lisa
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It was pretty good Lisa. Just wish I'd milled the rice for a little longer, but was nice to have a bit of texture in the pastry too. I forgot to add the caster sugar to it, so I sprinkled it over the pastry before baking ;D
The pastry - didn't bother weighing it down to blind bake and it wasn't a problem. I pierced the odd hole in it as it was baking and it was fine.
(http://i276.photobucket.com/albums/kk24/s0152434/Toowoomba183.jpg)
The lemon tart. Pastry did come away from the sides a bit. Refrigerating for a good half an hour in the flan pan/tin is supposed to eliminate this but I cut that time short too :P
(http://i276.photobucket.com/albums/kk24/s0152434/Toowoomba188.jpg)
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There is a pecan tart recipe in the Gf cooking book from Thermomix that has 130g rice -made into flour, 25g sugar, 35g GF cornflour, 20g soy or chestnut flour, 80g butter and 60g cold water - basically mill rice until a flour, add sugar and mill some more then all EXCEPT water and mix on speed 4 until breadcrumb-like mix then add water 1 Tbsp at a time on speed 3 till it forms a dough.
Thanks Thermomixer - I'd missed this one :-*. Did a quick search for "Pastry" in the GF book but came up with nothing. Didn't think to read through all the contents though :-))
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That's a problem with the index ILB ;D ;D ;D
GREAT tart Depome - really kicking goals :-* :-* :-*
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Thanks Mr T.
P.S. I think the index is far from comprehensive too, and quite illogical at times.