Gluten free and very tasty Sweet Pastry!
Recipe for 1kg of sweet pastry. (you can freeze the extra! 🙂 the day before
- 300g rice flour
- 100g potato flour
- 300 g cold butter or margarine
- 200 g icing sugar
- 3 eggs
- 150 g ground almond
Rice flour and potato flour can be found in Asian supermarket, cheaper than supermarket and other Holland &Barett
In the bowl of your mixer, mix rice flour, potato starch, ground almond and icing sugar all together with the paddle.
Add the 3 eggs and mix until everything is well combine, then add small pieces of butter little by little.
You should get a bowl, quite fragile it is normal we have not added any gum to link everything together but you do not want to have any elastic texture when you do a sweet pastry!
This is why you will follow these tricks…
- Leave the dough over night in the fridge or let is rest at least for 10 hours.
This stage will avoid your dough will skink during the baking!
- Roll your dough between 2 parchment papers and leave in the freezer for 10 min.
- Lift up the rolled-up pastry on the rolling pin, wrap it loosely, then hold it over the centre pie dish and unroll it into the dish, remove the top baking sheet and trim off the excess.
You can bake it blind for 15-17 min at 180 degrees.
gluten free, patisserie, recipe, sweet pastry
This post was written by Severine Rutherford