Best 2 Gluten Free Featherlight Vinegar Pastry Recipes
**Gluten-Free Featherlight Vinegar Pastry: A Culinary Journey of Delight**
Embark on a culinary adventure with our gluten-free featherlight vinegar pastry, a symphony of flavors and textures that will tantalize your taste buds. This exceptional pastry boasts a delicate crumb, flaky layers, and a delightful tang that sets it apart from traditional pastries. Whether you're a seasoned baker or a novice in the kitchen, our carefully curated collection of recipes will guide you effortlessly through the process of creating this culinary masterpiece. Discover the secrets of crafting the perfect gluten-free dough, explore creative variations with different vinegars, and indulge in the art of shaping and baking this delectable pastry. From savory tarts and flaky turnovers to delicate cookies and irresistible desserts, our recipes offer endless possibilities to satisfy your cravings. So, prepare to embark on a delightful journey of baking and savor the magic of gluten-free featherlight vinegar pastry.
GLUTEN FREE FEATHERLIGHT VINEGAR PASTRY
This is a gluten free pie crust recipe that I got when I attended a gluten free cooking class put on by my local grocery store. A lady that I work with who is an excellent pie baker said that this crust was very good. She had no idea that it was gluten free. I use recipe #289608 for my flour mix. Makes a two crust pie or two single pie crusts. Cook time is for a baked pie shell. Refrigeration time not included.
Provided by LARavenscroft
Categories Dessert
Time 25m
Yield 2 pie shells
Number Of Ingredients 7
Steps:
- In a mediuim bowl, blend all of the dry ingredients until well blended.
- Cut in the shortening until coarse crumbs form.
- In a small bowl, beat the vinegar and egg together with a fork.
- Add the ice water and combine.
- Stir the wet ingredients into the dry ingredients with a fork and keep blending until the door forms a ball.
- Work a little with your hands to obtain a smooth texture.
- Cover and refrigerate for 30 minutes or more before rolling out.
- Divide the dough in half and roll out on waxed paper or plastic wrap dusted with flour.
- Roll out to a 11" circle, using as much flour as needed to prevent sticking.
- Place the dough in a 9" pie plate.
- Repeat with second piece of dough and cut steam vents in top if making a two crust pie.
- Fill with filling, and place second piece of pastry on top, adjust to fit.
- Roll under and crimp pastry.
- Bake as directed for filling used.
- For a baked single crust, prick the pastry with a fork on sides and bottom.
- Bake the crust in a pre-heated 450 degree oven for 10-12 minutes or until slightly browned.
- Cool before filling.
Nutrition Facts : Calories 716.9, Fat 79.3, SaturatedFat 20, Cholesterol 105.8, Sodium 617.1, Carbohydrate 0.2, Sugar 0.2, Protein 3.1
FEATHERLIGHT VINEGAR PASTRY (GLUTEN-FREE PIE CRUST) RECIPE - (4.7/5)
Provided by jtomlin622
Number Of Ingredients 9
Steps:
- In a medium bowl, blend the flour mix, xanthan gum, salt and sugar. Cut into the shortening until coarse crumbs form. In a small bowl, beat the vinegar and egg together with a fork. Add the ice water. Stir the wet ingredients into the dry ingredients with a fork and keep adding liquid until the dough forms a ball. Work a little with your hands to obtain a smooth texture. Cover and refrigerate for 30 minutes or more before rolling out. Divide the dough in half and roll out on sweet rice flour - covered waxed paper or plastic wrap. Use as much of the sweet rice flour as needed to work easily. Place in a pie tin. If using plastic wrap for easier handling, move it to the pie tin and invert the dough into the pan. Bake as directed for the filling used. For a baked crust, prick the pastry with a fork on sides and bottom. Bake the crust in a preheated 450-degree oven for 10-12 minutes or until slightly browned. Cool before filling.
Tips:
- Use a kitchen scale to accurately measure your ingredients. This will ensure that your pastry turns out perfect every time.
- Make sure your butter is very cold before you start working with it. This will help to keep the pastry light and flaky.
- Work quickly when making the pastry. The longer you work it, the tougher it will become.
- If you find that the pastry is too dry, you can add a little bit of water, one tablespoon at a time, until it comes together.
- If you find that the pastry is too wet, you can add a little bit of flour, one tablespoon at a time, until it is no longer sticky.
- Chill the pastry for at least 30 minutes before rolling it out. This will help to make it easier to work with.
- When rolling out the pastry, use a light touch. Don't press down too hard, or you will make the pastry tough.
- If the pastry starts to stick to your rolling pin, you can lightly flour your work surface.
- Bake the pastry in a preheated oven. This will help to ensure that it cooks evenly.
- Let the pastry cool slightly before filling it. This will help to prevent the filling from making the pastry soggy.
Conclusion:
Gluten-free featherlight vinegar pastry is a delicious and versatile pastry that can be used for a variety of sweet and savory dishes. With its light and flaky texture, this pastry is sure to be a hit with everyone who tries it. So next time you're looking for a gluten-free pastry recipe, give this one a try. You won't be disappointed!
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