Best 2 Gluten Free Dessert Pastry Recipes
**Indulge in the Sweet Symphony of Gluten-Free Dessert Pastries: A Journey of Taste and Texture**
For those with celiac disease or gluten sensitivities, finding delectable pastries that cater to their dietary needs can be a challenge. However, the world of gluten-free baking has blossomed, presenting an array of tempting treats that rival their traditional counterparts. In this comprehensive guide, we embark on a culinary adventure, exploring a symphony of gluten-free dessert pastries that tantalize the taste buds and nourish the soul. From the classic charm of Flourless Chocolate Torte to the nutty delight of Gluten-Free Macarons, each recipe promises a unique sensory experience. Dive into the velvety smoothness of the flourless chocolate cake, complemented by a luscious ganache frosting. Experience the delicate crunch of macarons, sandwiching a symphony of flavorful fillings. Discover the rustic charm of Gluten-Free Apple Pie, where flaky pastry crust embraces tender apples and warm spices. Treat yourself to the nostalgic flavors of Gluten-Free Cinnamon Rolls, swirled with sweet cinnamon sugar and drizzled with a decadent cream cheese glaze. And for a touch of elegance, indulge in the Gluten-Free Éclairs, filled with a silky pastry cream and enrobed in a rich chocolate glaze. Each recipe is meticulously crafted with gluten-free flours, ensuring a delightful experience for those with dietary restrictions. Prepare to embark on a gluten-free pastry adventure, where taste and texture harmonize to create a symphony of culinary wonders.
GLUTEN FREE PASTRY
A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!
Provided by BriannaH
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening 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.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 160.8 mg, Sugar 1.6 g
GLUTEN-FREE DESSERT PASTRY
I worked with many different combinations of flours before settling on this one. I love the flavor of the oat flour, but it is so fine that when I tried using all oat flour the pastry crumbled much too easily. So I combined it with corn flour, which is finely ground cornmeal; Bob's Red Mill produces the version I used. Millet flour will also work, but it has a chalkier flavor. The almond flour absorbs moisture and helps hold the dough together. The dough will crack if you roll it out cold, so I roll it between pieces of plastic before I chill it. Then I remove it from the refrigerator and let it soften just enough so that I can line the tart pans without it cracking.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 30m
Yield 2 9-inch crusts
Number Of Ingredients 8
Steps:
- Sift together the corn flour and the oat flour. In a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute, taking care not to whip. Scrape down the sides of the bowl and the paddle with a rubber spatula and add the sugar. Combine with the butter at low speed. Scrape down the sides of the bowl and the paddle.
- Add the almond flour and vanilla extract and combine at low speed.
- Gradually add the egg and one fourth of the flour mixture. Beat at low speed until just incorporated. Stop the machine and scrape down the bowl and the paddle.
- Gradually add the remaining flour and mix just until the dough comes together.
- Scrape the dough out of the bowl, weigh it and divide it into 2 equal pieces. Place each piece between sheets of plastic wrap and gently roll out to a 10-1/2 inch circle. Place on a sheet pan and refrigerate for 1 hour or (preferably) longer.
- Very lightly butter a 9-inch tart pan or pie dish (depending on the recipe you'll be using this for). You should not be able to see the butter. Remove one sheet of dough from the refrigerator, and if it is very stiff set it out for about 5 minutes, until it's pliable. Ease the dough into 9-inch tart pan or pie dish. If the dough cracks, just pinch the cracked edges together. You do not have to worry with gluten-free dough about over working and stiffening the pastry, but try not to press the dough thinner in some places than in others.
Tips for Making Perfect Gluten-Free Dessert Pastries:
- Use high-quality gluten-free flour. Not all gluten-free flours are created equal. Some are more absorbent than others, so it's important to find one that works well for your recipes. A good all-purpose gluten-free flour blend will contain a combination of flours, such as almond flour, coconut flour, and tapioca flour.
- Measure your ingredients carefully. Gluten-free baking is more precise than traditional baking, so it's important to measure your ingredients carefully. Use a kitchen scale to weigh your ingredients, if possible.
- Don't overmix your batter or dough. Overmixing can make your pastries tough and dry. Mix your ingredients just until they are combined.
- Chill your dough before baking. Chilling your dough will help it to keep its shape and prevent it from spreading too much in the oven.
- Bake your pastries at the right temperature. The temperature of your oven will vary depending on the recipe, so be sure to follow the recipe instructions carefully.
- Don't overbake your pastries. Overbaking can make your pastries dry and crumbly. Check your pastries a few minutes before the end of the baking time to make sure they are done.
Conclusion:
With a little practice, you can master the art of gluten-free dessert pastry baking. These delicious recipes are a great place to start. So preheat your oven, gather your ingredients, and let's get baking!
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