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Monday, October 1, 2012

GF Pastry

 Almost a year after going gluten free, I feel like we are finally coming to a successful recipe collection. One thing that was sorely missing was pastry though. Thankfully Mennonite Girls Can Cook has come to the rescue!
This pastry was flaky, it held together and it tasted fabulous (and even tasted not so bad raw!).

I used all butter instead of shortening since I didn't have any, and it still turned out great!! I was finally able to make my favourite Chicken Pot Pie again! And the kids actually ate supper without fuss :) And I'm super excited to be able to make pumpkin pie for Thanksgiving!

1/2 cup tapioca flour
1/2 cup cornstarch
1/4 cup potato starch (NOT potato flour)
1 cup sweet rice flour
dash of sugar
1/2 tsp salt
rounded teaspoon of xanthan gum
1/2 cup butter
1/2 cup shortening
1 egg
1 tbsp vinegar
4 tbsp ice water
sweet rice flour for rolling

Blend well together the flours, xathan gum, salt and sugar.
Cut in butter and shortening
Beat egg , add vinegar and ice-water.
Stir into flour mixture forming a ball. (Add a little more water if too dry)
(You may knead this a bit since rice flour crust can stand handling.) Knead until you have a smooth soft ball.
It looks like 'real' pie dough!!

Refrigerate dough for 1 hour or more to chill.
Roll out between wax paper or saran wrap dusted with sweet rice flour. Peel off top layer of wax paper/saran wrap , flip over onto pie plate and then carefully peel off the other layer of wax paper and fit pastry into pie shell -- for single crust pie or for double add filling and then top with top crust .
Bake at 375' until lightly browned.

Finished product

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