Prep 15 mins
Cook 1 hr 30 mins
Unlike some other gluten free dough, this pastry rolls out quite well and is excellent for pies and even for things such as sausage rolls. I have used it to make gf Christmas mince pies with the addition of a little sugar. Cooking time is chilling time. It is important that the mashed potato be prepared well in advance and chilled (uncovered) for several hours beforehand. Please also ensure you weigh ingredients with an accurate kitchen scale as correct ratios are important. In response to a review, I have not tried substituting tapioca flour however in this instance think it may be too gluey.
- 75 g rice flour
- 50 g cornflour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon xanthan gum
- 1 teaspoon baking powder
- 100 g butter or 100 g margarine, well chilled and cubed
- 200 g well chilled cooked cooled mashed potatoes
- Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
- Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
- Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
- Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
- Remove from refrigerator and roll out on a floured surface as required.
Nice idea but the crust was way too tough and I followed the directions except left it more than one hour in the fridge on the last part. I translated this to approximately Â½ cup white rice flour, 1/3 cup or a little less than 1/2 cup cornflour (starch), 1/3 cup butter or margarine or a little less than Â½ cup and a little less than 1 cup potatoes, unless that is wrong I don't see why it was so tough and it also fell apart very easy when rolling it. I had to patch it together in a couple places. I used guar gum to be corn free and yellow potatoes as that is what I had on hand. Butter not margarine and tapioca starch which works the same as cornflour/starch to again be corn free. I liked the idea but will not make this again. Made for RECIPE SWAP #39 - April 2010 - Group 9 - Coconut Ice.
What can I say, this is a pastry that is acceptable as a pastry. It rolls out like normal wheat pastry, but it is a little fragile, so care has to be taken and it should be rolled a tiny bit thicker than wheat pastry. I left out the salt in my second attempt as there is far to much and it made the pastry unpalatable. I put the salt in the potatoes instead, much better. Make the mashed potatoes the day before, it saves time. All in all I would say this is a very good pastry for those of you who are searching for something that acts like 'real' pastry, I searched for many months trying to find something acceptable and I think this is it. I will certainly be using it for the time being.