

Gluten Free Rice Flour Pastry Case
About this recipe:
This quantity of pastry is sufficient for the top and bottom of a 20cm/8β pie or the base for two 20cm/8β tarts. Follow the blind baking method if you are making a sweet tart such as Strawberry Tart or Treacle Tart. Wrap and freeze any left-over for another day.
Equipment:
20cm/8β pie or flan dish, parchment paper, ceramic baking beans and 2 x mixing bowls
Ingredients:
200g FREEE Rice Flour
Β½ tsp FREEE Xanthan Gum
pinch of salt
100g butter
2 eggs
3-4 tsp cold water
flour, for dusting
butter, for dish
Method:
190°C, Fan 170°C, 375°F, Gas 5 or according to your recipe
Rice Flour Pastry
- Pre-heat the oven.
- Rub some butter around the inside a 20cm/8β pie or flan dish or insert a baking liner.
- Measure the flour, xanthan gum and salt into a bowl, stir to combine then sieve into a mixing bowl.
- Cut the butter into small cubes and put them into the mixing bowl.
- Using a fork or pastry blender, work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
- Break the eggs into the bowl and stir to combine, adding just enough water to make a slightly sticky dough.
- Using your hands, gather everything together to form a ball of pastry dough.
- Cover and rest for 15 minutes.
- Dust the work surface with flour, put the pastry in the middle and sprinkle it with flour.
- Roll out the pastry into a circle 5cm/2β larger than your dish OR simply press the pastry into the dish using your fingers.
- Cut away any pastry that hangs over the edge of the dish.
Blind Baking
- Lay a large piece of parchment paper over the raw pastry, making sure all the edges are covered.
- Scatter the ceramic baking beans (or rice or flour) over the parchment paper, spreading them evenly over the surface.
- 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 10-12 minutes. Fill according to your recipe.
- If the pastry is to be filled and cooked again, bake for 10-12 minutes then remove from the oven, carefully lift the parchment and contents off the pastry and return it to the oven and cook for a further 5-6 minutes without browning too much.
- Fill and bake according to your recipe.
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Stef
Iβve made this recipe multiple times now and it makes a lovely gluten free quiche. It works with half the amount of Xanathan gum, and I find it easier to make the dough after warming the butter for 20 seconds in the microwave so itβs warmer than room temperature. The dough can cool down in the fridge after. I also donβt pre-bake the dough but add the quiche ingredients and bake everything together which works well.
Reviewing: Gluten Free Rice Flour Pastry Case
Sam
I made this because I happened to have all the ingredients. It was excellent! I was really surprised at how good it tasted. I didn't roll it out, but pressed it into the pie dish because I've struggled with rolling out gf pastry before. Made an excellent quiche.
Reviewing: Gluten Free Rice Flour Pastry Case
Veronica
Did mine in my magimix so I never handle it was hard to put in the flan dish but once I patched it up it was a great success so lovely to have pastry well worth the effort.
Reviewing: Gluten Free Rice Flour Pastry Case
Louise
This is my go to gf pastry recipe. It is very short but works well when making a quice.
Reviewing: Gluten Free Rice Flour Pastry Case
Newtoglutenfree
Not a success for me and sadly i has doubled the recipe so quite an expensive disaster.. I don't think rice flour is designed for pastry!
Reviewing: Gluten Free Rice Flour Pastry Case