Tuesday, July 21, 2015

Quiche pastry

Both these pastries will need to be blind baked as per usual for a quiche.

I roll this first pastry out between two sheets of baking parchment. It is more delicate than wheat pastry and cracks more easily while handling, so take care. That said, the gram flour makes it hold together and taste better than pastry made using only "plain" whit gf flours.

2 cups gf plain flour
1/2 cup gf chickpea flour
1/4 cup ground almonds
1 tsp gf baking soda
1/2 tsp xanthum
1 cup margarine
1 egg, beaten with 1/4 cup water
Pinch salt

I accidentally came up with a low lactose, egg free alternative version (for those who can tolerate low lactose goats cheese). I also took out the chickpea flour as im experimenting to see if i can really tolerate chickpeas (I'm not 100% convinced).

2 cups gf plain flour
1/4 cup gf brown rice flour
1/2 cup ground almonds
1 tsp gf baking soda
1/2 tsp xanthum
1 cup margarine
2-4 tbsp soft, crumbly goats cheese (less than 1% lactose)
1 tsp water
Pinch salt

This second pastry cant be rolled (too sticky) and is best pressed into a well greased or lined dish - i do this with the bottom of a plastic cup, but a wooden pastry dibber would also do the job. This pastry has the advantage of being softer and tastier than version one thanks to the cheese and higher proportion of ground almonds. It is def more like the real thing!

And to think i only tried experimenting because i didn't have enough eggs!....