Ingredients
Dry ingredients
- 110 g Gluten Free Flour (premix), GF flour such as Aldi brand with Guar or Xanthan gum
- 50 g tapioca starch
- 40 g Rice flour - white, high starch, EG Erawan Brand
- 1 pinch salt
Other ingredients
- 40 g Butter, ghee or preferred alternative, Cubed, cold
- 1 egg
- 1 egg white
- 15 g cold water
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add dry ingredients and combine ~speed 5 for 10 seconds
Add butter/ghee/chilled coconut oil or other alternative to flour mix and crumb together - speed 5-6, 10 seconds. Listen for the change in sound as the chunks are gone.
Add egg + egg white and combine speed 5, 10 seconds.
It will look like yellowed bread crumb consistency when ready.
Turn Thermomix on to speed 2 to 3, and add measured water in while it is going.
Additional water may be required, depending on moisture in flour, size of eggs, etc.
Knead dough using interval (
"Dough mode" ) mode for at least 1 minute (I have also done for 2).
Put dough into a sealed container, or wrap in a Thermomat and put in the fridge for around 20-30 minutes. If needed sooner, some time in the freezer may be sufficient. Dough should be cold before rolling out.
This portion is enough for the base of a large pie, or approximately 40 small sausage rolls.
Recipe will double well.
Once dough has chilled, portion out depending on needs. For sausage rolls, cutting into 6-8 smaller pieces, keeping all except the one being rolled out in the fridge, works well.
If the dough gets too wet, or too warm, it will be more prone to splitting and sticking....
Using a small amount of oil on the surface of your mat, and the top of the dough, will help to prevent your dough sticking to rolling pin or mat.
Alternatively, you can place a piece of baking paper on the dough to help prevent it sticking. Weather conditions can affect how sticky a dough is, so no matter which recipe I'm using, I've had some occasions when I have been able to roll it without anything, other times baking paper is required.
If making sausage rolls, the pastry should peel from the mat, and allow you to roll the meat as with a gluten-based dough. You will need to be gentle with handling it, but create one log, use your spatula to divide into portions and bake as per sausage roll recipe.
Use the egg yolks (or another whole egg) for an egg wash and add sesame seeds, etc if desired. This enhances the flavour and prevents the pastry from drying out.
Bake as with any other pastry - we used an oven around 190C fan forced.
Make pastry
Rolling out
Tip
I have made it in both a TM5 or TM31 with consistent results.
The rice flour MUST be starchy for best results. You could try using a starchy rice and milling it, but the extremely fine commercial starchy rice flours work well for texture results.
Big key to the results is keeping the dough cold. If it gets too cold it may get crumbly, but too warm and it'll stick and not roll out as well.
I regularly double the recipe and it works extremely well.
Use the remaining egg yolks as a wash on the the final product, or in custard instead of/in addition to, full eggs.
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.
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