Ingredients
Makes one Family size quiche
- 300 grams gluten free flour plain
- 1/2 teaspoons xanthum gum
- 70 grams water
- 150 grams chilled Butter, cubed
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Describe the preparation steps of your recipe
Add all ingredients into mixing jug
Chop for 10 Secs, speed 6
Then Knead
"Dough mode" for 20 SecsScrap out the jug and knead into a tight ball on the bench and cover in cling wrap. Refrigerate for 1 Hour.
Remove from refrigerator and hand knead to soften the pastry, Role out between 2 sheets of baking paper
Oil or spray quiche tin and the gently remove the top layer of baking payer and lay it into the tin (gently easing the back paper away from the pastry.
Mould into the tin shape and make fork pricks around the base.
Blind bake for 15 mins 190 degrees with baking paper over the top of the tin.
Remove and cool, pastry ready for the filling o be added.
Tip
very straightforward, remember to refrigerate for a minimum of 15 minutes, the longer the better.
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
Pastry turned out awesome but when it came to taste was disgusting, tasted like sand. Not sure if I did something wrong. Was it the flour or xanthum gum as not a lot else in the recipe. Have others had this problem
Thank you for this recipe - it's so simple and worked a treat. I used it to make shortcrust for Salmon En Croute (http://caremepastry.com/project/salmon-en-croute-salsa-agresto/) and didn't want to buy GF pastry. I've found just about anything GF is very fragile, and this is no exception when preparing it, but it cooked up brilliantly. I made a second batch just to keep in the freezer so we'll see how that holds up.
hI IM WANTING TO MAKE THIS TONIGHT AND WANTING TO KNOW IF YOUR PSYLLIUM HUSK WORKED AS A GOOD SUBSTITUTE CHEERS
Made this one today, worked well, thankyou
http://makingofakitchendiva.blogspot.com.au/
grrr, autocorrect! Blades, not places.
Look for the button that has an ear of wheat next to it. That is the knead button. Depending on the model of thermomix you have will depend where it is, but it isn't a speed, it's a button for the action the blades will do (the places switch between forward and reverse action to mimic the turning of the dough when it's being kneaded). It does a very good job of kneading. Back in the days when I was a demonstrator I found myself with a French baker in the 'audience'. He took the bread dough I'd kneaded and did various tests on it, before declaring it to be professional baker quality.
admittedly, it isn't a button/function we need very often when gluten free baking.
Thank you i will try it today. J
Just a quick basic question because im only new to thermomix, but what speed should it be on to activate the knead button?
Hi Happycook. this answer is probably too late for you, but perhaps it will help someone else. I always use the same quantity of psyllium husk to replace xantham gum. I haven't tried it with this recipe yet (I will tomorrow), but it has never failed me yet.
This really is the best gluten free pastry i have tried. My search will stop here, this will be my go to recipe. Really easy too!
Do you have any suggestions for an alternative to xamthum gum? thank you!
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