Some of you might know that currently I am trying my son Oscar on a gluten free diet and at this time of the year its really heart breaking to have to say that he can’t have so many yummy christmas goodies. So I have been on a mission to try and find the tastiest and easiest gluten free alternatives out there.
I will be documenting Oscar's journey and the reasons why we are trying out a gluten free diet on my blog soon so stay tuned.
So my first attempt was with rice flour….awful, second attempt buckwheat flour ……even worse so I finally gave in and bought gluten free flour and after much research realised the vital ingredient was xanthem gum. This helps bind the dough together, this is the part that gluten normally plays.
So here is the recipe for a basic shortcrust gluten free pastry.
Unfortunately it is not dairy free but I will be playing around with substituting the butter for coconut oil and seeing if that works, or maybe dairy free butter.
225g (7 1/2oz) gluten-free white flour blend (I used Doves Farm which is stocked at most good supermarkets and health food stores)
pinch of sea salt
1 tsp xanthan gum (Again I used Doves Farm)
110g (3 3/4oz) cold unsalted butter, cut into small chunks
1 tbsp caster sugar (for a sweet pastry)
1 egg, beaten with 1 tsp of water
Mix together all of the dry ingredients
Rub in the butter and crumble to make fine breadcrumbs
Slowly add the mixed egg and water mixture a bit at a time using a fork to fold the ingredients trying to keep the mixture together to create a dough consistency.
Finally get your hands in there and make into a ball shape pop into the fridge for 30 mins to partly harden .
Take out of the fridge and using your hands to gently warm up the dough before rolling out. Use for mince pies, jam tarts, chicken pie and always remember to use the off cuts too. The kids love them yummy misfits with a little sugar! Umm reminds me of being little again.