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Gluten-Free Pastry

Gluten-Free Pastry recipe image
This International dessert features Whole bean flour (try puree, Cornstarch, Cornmeal, GF baking powder, Salt. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 8
Calories: 2456.6
Dietary: Diabetic, Vegetarian
Description
This International dessert features Whole bean flour (try puree, Cornstarch, Cornmeal, GF baking powder, Salt. The flavors come together beautifully. A wonderful way to end any meal, especially on special occasions. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.
Ingredients
  • 1 1/2 cup Whole bean flour (try puree)
  • 1/4 cup Cornstarch
  • 1 tablespoon Cornmeal
  • 1 teaspoon GF baking powder
  • 1/2 teaspoon Salt
  • 6 tablespoon Vegetable shortening
  • 1 Egg White
  • 3/4 cup Cold water
Directions
  1. 1
    Bean flour is a new product being promoted by the Ontario Coloured Bean Growers of Ontario.
  2. 2
    If not available to you, try white bean puree.
  3. 3
    Less fat is required with bean flour than whole wheat flour for pastry.
  4. 4
    Stir together dry ingredients, then
  5. 5
    cut in shortening until mixture is crumbly using pastry blender or 2 knives.
  6. 6
    Try adding puree alternately with shortening.
  7. 7
    Whisk together egg white and a little less water if using bean puree.
  8. 8
    Stir into dry ingredients to make a soft dough.
  9. 9
    Divide dough in half.
  10. 10
    Roll dough out to 1/8" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic
  11. 11
    wrap .
  12. 12
    Press into pan, patching if necessary.
  13. 13
    For pie shell or single crust: Trim edge leaving half-inch overhang to tuck under and flute edge.
  14. 14
    Line inside of pastry shell with piece of foil.
  15. 15
    Bake at 400 F (204&# 194;°C) for 15 minutes or until edges are golden brown, remove foil.
  16. 16
    For double-crust pie: Trim edge, fill, roll top pastry.
  17. 17
    Tuck 1/2 inch overhang under edge of bottom crust, press firmly together.
  18. 18
    Flue edges.
  19. 19
    Cut steam vents.
  20. 20
    Bake as recipe directs for filling

Nutrition Facts

Servings 8

Amount Per Serving
Calories 2456.6kcal
% Daily Value *
Total Fat 94.5g146%
Saturated Fat 31.5g158%
Cholesterol 0.0mg0%
Sodium 10460.7mg436%
Total Carbohydrate 354.8g119%
Dietary Fiber 11.1g45%
Sugars 1.5g
Protein 38.7g78%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: baking, bean, blending, cold, cornmeal, cornstarch, dessert, diabetic, flour, glutenfree, international, pastry, powder, puree, salt, shortening, steaming, title, try, vegan
Read it online: https://www.chefs-mate.com/recipe/gluten-free-pastry/