Vegan, Gluten Free, Wheat Free, Rice Free, Yeast Free, Soya Free, Refined Sugar Free,
Crohns, Coeliac & Endometriosis Safe
I am soo pleased with this pastry I had to try a few times because it kept falling apart or just crumbling which isn't what i wanted, I wanted a sturdy Pie Pastry that would be crunchy not buttery/flakey/brittle or just crumbs! and I did it! It holds its own.
1 3/4oz Millet Flour
1 3/4oz Quinoa Flour
1 3/4oz Gluten Free Oat Flour
3oz Almond Flour
2 Tbls Potato Starch
2 Tbls Arrowroot Powder
1 Tsp Xanthan Gum
4oz Pure Spread
1 Baking Powder
3 Tsp Ground Flax Seed
6 Tsp Hot Water
5 Tbls Hot Water
1oz Sorghum Flour
First Mix your Ground flax seeds with the hot water and leave on the side to turn gloopy (Flax Egg).
Add all of you dry ingredients (except the sorghum flour) into a bowl with your pure spread and rub it into the flour.
It should now form a loose ball.
Now add the flax egg and combine.
In a different bowl mix together the sorghum flour and hot water bit by bit until a paste has formed.
Now add your sorghum mix to your pastry.
Fold the dough a few times and there you have your pie pastry. It will still not be stretchy but you can push it into your desired tin and when it is baked it will hold its form really well and even if you make it thinly it will still stay. So have fun with it!
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