- TM 31
Ingredients
Gluten Free Shortcrust Pastry
- 200 grams Gluten free plain flour, (I used White Wings)
- 50 grams Gluten Free SR Flour
- 1/2 tsp xanthan gum
- 1/4 tsp salt
- 140 grams unsalted butter, COLD & CHOPPED
- 1 large egg, 700g
- 1 tablespoons ice cold water
- melted butter to grease pan
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
- 1. Preheat oven to 200°C and prepare tin
2. Place flours, xanthum gum and salt and mix for 10sec/Sp7
3. Add butter and mix 10sec/Sp5
4. Add egg and cold water and knead 15sec/Sp5
5. Tip the dough out onto a thermomat/baking paper and roll into a ball and wrap in glad wrap and chill for 15 mins in fridge
6. Remove dough from fridge and allow to come to room temperature. Place dough between two sheets of baking paper and roll dough into a disk to fit size of pan transfer the dough to your pie tin/s as gently as possible. Though don't stress if it rips you can simply push it back together again, or start again and roll it all back into a ball. Try dropping the pastry into the middle of the tins first, not letting the edges touch as they may cause the pastry to rip. Then slowly easing the edges into place and then cutting off any excess pastry with a sharp knife. Chill pastry again for 10 mins.
7. Blind bake by placing a piece of baking paper into the pastry case followed by pie beads (or rice) and bake for 10 minutes. Remove from the oven, take the baking paper and beads out and place back into the oven for a further 5 minutes or until golden.
8. Remove and allow to cool. Now your pastry case is ready for whatever delicious filling you wish to fill it with. I used this for a quiche from Thermokitchen website.
METHOD
Tip
This recipe is from https://champagneandgumboots.com.au/sweet-and-simple-gluten-free-shortcrust-pastry/. I have just left out the caster sugar (which would be a great pastry for mince pies, custard tarts, lemon meringue pie) and made it into a savoury pastry by leaving out the caster sugar and thermifying the recipe. Keeping your pastry cold is the secret to a good result. I made Thermokitchen's Quiche Lorraine Recipe as a filling for this. https://www.thermo.kitchen/thermomix-classic-quiche-lorraine-recipe/
Suitable for TM31, TM5 and TM6.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
For those of you who are wanting a GF and DF pastry I found this recipe - however, I have not yet made it myself - I have previously made some of Sally's recipes and they turned out well - https://sallywise.com.au/recipes/cakes/dairy-free-gluten-free-pastry/
- Just add dry ingredients to thermomix and mix for a few seconds on spped 4 and add the rest of ingredients and mix together for 10 seconds/sp 5 and then knead for a few seconds. Hope you find this helpful.
Darrell63: It won't convert to dairy free well as the dairy free butter substitutes such as Nuttelex are made up of oil and a large percentage of water. This means the pastry won’t behave as it normally would. I would recommend having a google for a GF DF pastry recipe, something that’s been specifically developed for it. I’ve seen a few lovely Italian shortcrust pastry recipes recently that use olive oil instead, have a look and see what you can find! There are some coconut oil pastry recipes on the internet - they could be with looking at.
It won’t convert to dairy free well as the dairy free butter substitutes such as Nuttelex are made up of oil and a large percentage of water. This means the pastry won’t behave as it normally would. I would recommend having a google for a GF DF pastry recipe, something that’s been specifically developed for it.
oh wow!! I have made a lot of GF pastry and its almost always kinda rubbish to use. This is the BEST GF pastry I have ever used. EVER!! Thank you thank you thank you!!
Can you use oil instead of butter so to make it dairy free
This is the most beautiful gluten free pastry I have ever tasted. This pastry base will certainly be my go to recipe.
Vivien Brattle
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