Gluten Free Pastry Recipe
Servings: 8
Ingredients
- 1 1/2 c. Whole bean flour (try puree)
- 1/4 c. Cornstarch
- 1 Tbsp. Cornmeal
- 1 tsp GF baking pwdr
- 1/2 tsp Salt
- 6 Tbsp. Vegetable shortening
- 1 x Egg white
- 3/4 c. Cool water
Directions
- Bean flour is a new product being promoted by the Ontario Coloured Bean Growers of Ontario. If not available to you, try white bean puree. Less fat is required with bean flour than whole wheat flour for pastry.
- Stir together dry ingredients, then cut in shortening till mix is crumbly using pastry blender or possibly 2 knives. Try adding puree alternately with shortening.
- Whisk together egg white and a little less water if using bean puree. Stir into dry ingredients to make a soft dough. Divide dough in half. Roll dough out to 1/8" thickness on a cornstarch dusted surface, between layers of waxed paper or possibly layers of plastic wrap. Press into pan, patching if necessary.
- For pie shell or possibly single crust: Trim edge leaving half-inch overhang to tuck under and flute edge. Line inside of pastry shell with piece of foil. Bake at 400 F for 15 min or possibly till edges are golden, remove foil.
- For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2 inch overhang under edge of bottom crust, press firmly together. Flue edges. Cut steam vents. Bake as recipe directs for filling.
- Makes 1 double-crust, 2 single pie shells or possibly 24 medium tart shells.
- Double crust: 184 calories, 1 starch, 1 fat choice 8
- Spicer, 1993
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 37g | |
| Recipe makes 8 servings | |
| Calories 105 | |
| Calories from Fat 85 | 81% |
| Total Fat 9.62g | 12% |
| Saturated Fat 2.23g | 9% |
| Trans Fat 3.21g | |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Potassium 2mg | 0% |
| Total Carbs 4.63g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.02g | 0% |
| Protein 0.1g | 0% |
