recipes/Freee Pastry/600_FREEE-GramFlourpastrycase.jpg

Gluten Free Gram Flour Pastry Case

5.0

1 Rating

15-18 + 12-15 minutes or 10-12 + 5-6 minutes OR according to your recipe 1 pastry case Wheat,Egg,Nuts,Peanuts,Gluten Vegetarian,No added sugar,Vegan

About this recipe:

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This gluten free, gram flour pastry case can also be baked as a vegan pastry. Use it to make Onion & Bacon Quiche or in your own quiche recipe.

Equipment:

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20cm/8” round baking dish or tart tray, parchment paper, ceramic baking beans, 2 x mixing bowls and pastry blender

Ingredients:

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150g FREEE Gram Flour
¼ tsp FREEE Xanthan Gum
pinch of salt
75g butter or vegan butter
5-6 tbsp water
butter, for dish
flour, for dusting

Method:

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180°C, Fan 160°C, 350°F, Gas 4 or according to your recipe

Gram Pastry

  1. Rub a little butter around the inside of a 20cm/8” round baking dish or tart tray and pre-heat the oven, OR according to your recipe.
  2. Put the flour, xanthan gum and salt into a bowl, stir to combine and sieve into a mixing bowl.
  3. Cut the butter into small cubes and put them into the mixing bowl.
  4. Using a fork or pastry blender work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  5. Stir in enough water to bring the pastry together into a soft slightly sticky ball of dough – it will appear a little wet but will absorb liquid while resting.
  6. Cover the pastry dough and leave it to rest for 15 minutes.
  7. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
  8. Roll out the pastry into a circle 5cm/2” larger than your dish and lift it into the dish OR simply press it into the baking dish using your fingers.
  9. Prick the pastry all over with a fork.

Blind Baking

  1. Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
  2. Scatter ceramic baking beans (or rice or flour) over the parchment paper, spreading them all over the surface. 
  3. If the pastry is to have a cold filling, bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 12-15 minutes. Fill according to your recipe.
  4. If the pastry is to be filled and cooked again, bake for 10-12 minutes.
  5. Remove from the oven and carefully lift the parchment and contents off the pastry.
  6. Return the pastry to the oven and cook for a further 5-6 minutes without browning too much.
  7. Take the dish out of the oven, fill and bake according to your recipe.

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