One of the best desserts or snacks you can ever have is a delicious, old-fashioned pastry!
The concoction of a flour-based roll with a fruit, cinnamon or sugar filling never fails to please the the crowd.
Of course, this type of food does not fit the gluten-free lifestyle since it is obviously contains several types of gluten. What are the alternatives?
A pastry is a rare treat for me as I usually don’t have time to make them myself. On occasion, I buy a pastry from one of our local bakeries for a special snack after work or school.
If you are allergic to gluten, you certainly cannot expect to eat pastries from a local bakery and feel well afterward. Wheat-based pastries are definitely a food to avoid if you have gluten sensitivity.
But, it is always hard to deprive yourself of sweets that you always enjoyed growing up. Happily, going gluten-free nowadays does not necessarily mean that you have to eliminate all sweets and flour-based foods from your diet.
Instead, you simply have to find or create gluten-free substitutes for these delicious foods.
I did a little research on the subject of gluten-free pastries and I discovered that there are several recipes for gluten-free pastries on the internet, as well as tips and ideas for creating your own unique recipe.
I’ve included the best recipes for gluten-free pastries below.
This recipe forms a simple pastry which can be used with any kind of filling you want: fruit, nuts or, even, meat.
Prep Time: 10 minutes
Baking Time: 5-10 minutes
Yields: 1 pie crust pastry
- 1 cup of rice flour
- 1 tablespoon of white sugar
- ½ teaspoon of salt
- ¼ teaspoon of baking powder
- ? cup of vegetable shortening or softened butter
- 3 tablespoons of cold water
- ½ teaspoon of vanilla extract
- Whisk the white rice flour, sugar, salt and baking powder together in a bowl. Work in the shortening or butter until the mixture resembles sand. Stir in the water and vanilla extract.
- Bake as directed in your recipe, or at 375 degrees F. (190 degrees C) for 5 minutes until golden brown.
Recipe courtesy All Recipes
Gluten-Free Puff Pastry
Prep Time: Approximately 3 hours and 30 minutes.
Yields: 2 large tarts, 1 beef wellington, 2 salmon en croutes or 12-15 little palmiers.
- 1 ½ cups or 3 sticks of unsalted butter
- ¾ cup of potato starch
- 1 cup of cornstarch
- ? cup of superfine brown rice flour
- ? cup of superfine sweet rice flour
- 2 teaspoons of xanthan gum
- ½ teaspoon of guar gum
- 1 teaspoon of fine sea salt
- ¾ cup of ice water
- Cut the butter into ½ inch cubes.
- Arrange them on a plate, make sure that they are separated.
- Put the plate in the freezer until the butter is frozen, at least 1 hour.
- Mix the potato starch, corn starch, brown rice flour and superfine sweet rice flour together.
- Whisk the flours together.
- Add the xanthan gum, guar gum and salt.
- Stir to combine.
- Put the combined flours in the bowl of a stand mixer.
- Add the frozen butter.
- Turn the mixer on at the lowest speed, turn it off and on a few times until the edges of the butter pieces have started to soften.
- Turn off the mixer.
- Pour in the ice water and turn the mixer on again.
- Let it run until the flours have absorbed all the water.
- Pour the dough onto a Silpat or piece of parchment paper about the same size as Silpat.
- Knead it together with your hands for a moment or two.
- Roll the dough into a rough rectangle that is close to the size of a sheet of notebook paper.
- Make sure to roll from the center outward, going both ways. Gently, using the edges of the Silpat or parchment paper, fold the bottom third of the dough toward the middle, then fold the top third on top of it.
- Eventually, this will look like a book. Rotate the dough one-quarter turn to your right (clockwise). You have now completed one turn.
- Again, roll out the dough to roughly the same size as a piece of notebook paper, with just a bit more length. Go gently.
- This will take your biceps and your patience. In these early turns, you’re going to think this is impossible. Keep going.
- With each turn, the dough will become smoother and more cohesive. Once you are done rolling, fold the bottom third up, and overlap the top third over it.
- Try as best you can to align the edges. Rotate the dough one-quarter turn to your right (clockwise). You have now completed two turns.
- Follow the same process, rolling carefully, then turning, until you have completed four turns.
- Wrap the folded dough in plastic wrap and let it chill in the refrigerator for 2 hours.
- Pull the puff pastry dough out of the refrigerator.
- Let it sit on the counter for about 20 minutes before working with it again, since it will be hard from the cold. Don’t let it sit out too long, however. You want the dough to be cold but pliable.
- Complete the fifth and sixth turns, following the same procedure as above. Wrap the dough in plastic again and refrigerate for at least another 2 hours.
Recipe courtesy Gluten Free Girl
There are also a few pre-made gluten-free pastries on the market such as Eco-planet Toaster Pastries and Glutino Toaster Pastries. However, in my opinion, pastries taste best when they are handmade.
Experiment with the basic pastry recipes above in order to make your own delicious, gourmet, gluten-free pastries. Gluten-Free eating will no longer deprive you of eating and baking your favorite sweet treats!
Image courtesy Vegan Feast Catering