2 Reviews

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 ½ 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 ½ 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.

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UmmBinat April 12, 2010

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.

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Ladyme January 15, 2010
Gluten Free Potato Shortcrust Pastry