Allergy Mums / Support for families with allergies

publication date: Mar 20, 2014

Gluten Free Pastry

We love pies in our house - steak and kidney, chicken, fish...you name it and we'll stick it in a pie dish and top it with pastry. Now making vegan pastry was a bit of a breeze compared to gluten free, vegan pastry and it's taken a few goes but I've got something that works for us.

It's based on the old Betty Crocker recipe.

9 inch pie crust

1 1/2 cups Dove Farms Gluten Free Plain Flour

1/2 cup Dove Farms Gram Flour

1 tsp salt

1 tsp egg replacer (I use Organ) plus 1 tbsp water

1/3 cup Pure Sunflower Margarine plus 2 tablespoons (I always need extra)

1/3 cup Lard (Trex)

5-6 tablespoons ice cold water

Sift flours, salt and egg replacer into a bowl. Cut in margarine and lard thoroughly. Your mixture should look like bread crumbs.  I put the water into a bowl with an ice cube so that it's really cold.  Remember you need to add in a tablespoon of water for the egg replacer. 

Sprinkle the water onto the flour one tablespoon at a time and mix until the dough forms a ball and cleans the side of the bowl. Add a bit more water if you need to. The dough needs to be able to be rolled out.  If its a bit dry you can add in another tablespoon of margarine as well.

Roll and use as normal.



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