Gluten-free vegan pastry for your savory & your sweet moments.
I'm no pastry chef (nor am I any other type of chef), so when I needed a pastry for a savory tart, there ensued a moment (or two) of dough-y contemplation.
How could I embrace my dietary liberation and still please my palate when it comes to pastry? (Yes, liberation. I'm quite tired of saying restrictions; besides, the elimination of offending foods from my diet has been nothing less than liberating!)
Ok, so it wasn't so difficult after all...
Ok, so it wasn't so difficult after all...
Basic Press-in-the-Pan Pastry (GF, Vegan)
2/3 cup white rice flour
3 Tablespoons Tapioca flour
2 Tablespoons Cornstarch (for those with corn allergies, you may try using additional tapioca flour here, or another starch)
1/2 teaspoon xanthan gum (you should be able to substitute an equal amount of guar gum here)
1/3 cup oil (for my savory pastry, I use olive oil; for a sweet* pastry, you may want to substitute another oil)
3 Tablespoons water
1/4 teaspoon fine sea salt
*Add 2 Tablespoons of your preferred sweetener for a sweet pastry
2/3 cup white rice flour
3 Tablespoons Tapioca flour
2 Tablespoons Cornstarch (for those with corn allergies, you may try using additional tapioca flour here, or another starch)
1/2 teaspoon xanthan gum (you should be able to substitute an equal amount of guar gum here)
1/3 cup oil (for my savory pastry, I use olive oil; for a sweet* pastry, you may want to substitute another oil)
3 Tablespoons water
1/4 teaspoon fine sea salt
*Add 2 Tablespoons of your preferred sweetener for a sweet pastry
No kidding...this is what you're after...
In a mixing bowl, combine dry ingredients and whisk to blend. Add oil, water, and salt. Stir until a crumbly mixture is achieved.
...and now you're ready for the pan!
When the crumb mixture is pinched, it should hold together. There is no need to chill the dough ~ just press into your tart pan.
A very manageable and straightforward dough.
The warmth of your hands is helpful when pressing the dough into the pan (contrary to working with gluten-filled pastry!) to start.
To achieve a nice finished product, I like to use a cup or glass with rounded edges to press the dough along sides and bottom of the pan.
To achieve a nice finished product, I like to use a cup or glass with rounded edges to press the dough along sides and bottom of the pan.
At this point, you're ready to fill and bake...or bake and fill...depends on what you're making.
For a custard-filled pie, I bake this crust for 10-12 minutes at 400 degrees, cool slightly, then fill.
For a savory dish like my Fennel Root Tart, I do not bake the crust prior to filling. Simply fill and bake as your recipes specifies.
This recipe can also be doubled for a savory pot pie. If you double the crust, use half as instructed above, then roll the remaining half between sheets of wax paper to the desired size. Remove 1 sheet of wax paper and invert pastry onto the top of the filling. Carefully peel away the remaining sheet of wax paper, trim edges if necessary, and bake as your recipe requires.
Enjoy!
For a custard-filled pie, I bake this crust for 10-12 minutes at 400 degrees, cool slightly, then fill.
For a savory dish like my Fennel Root Tart, I do not bake the crust prior to filling. Simply fill and bake as your recipes specifies.
This recipe can also be doubled for a savory pot pie. If you double the crust, use half as instructed above, then roll the remaining half between sheets of wax paper to the desired size. Remove 1 sheet of wax paper and invert pastry onto the top of the filling. Carefully peel away the remaining sheet of wax paper, trim edges if necessary, and bake as your recipe requires.
Enjoy!
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