Shortcrust Pastry, The Gluten-Free Kitchen

When faced with a fridge full of assorted leftovers, I have two default options. If it doesn’t go in fried rice, I reach for the cheat’s frozen pastry and make a quiche.

Promising start…

The successful gluten free pastries often handle like ungodly plastic play-dough, but generally hold together well when compared to my home made efforts. This one started well, with a pliable but oddly light dough that rolled well and didn’t need too much patching together. However, the first blind-bake produced a crazy-paving like effect that was impossible to glaze with beaten egg without crumbling to pieces. Disaster!

…crumbly finish

Quiche can be fairly forgiving if you aren’t fussy about looks, and don’t use a detachable bottomed pan, as the egg custard will hold things together in the end. But my crust was like dust. Luckily my franken-filling of pumpkin manchego and membrillo was still nice, but with such a fine and messy crumb, this won’t make it into the lunchbox.

GF Nom-ability: 3/10

2 responses to “Shortcrust Pastry, The Gluten-Free Kitchen

  1. Glad I’m not the only one to struggle with gluten free pastry! The last time I tried making a quiche I had to make a patch work of pastry to form the case because it just wouldn’t roll well & although the filling tasted good it didn’t score any marks for appearance. What’s the best one you’ve tried either homemade or shop bought?

    • I find the Dietary Specials frozen pastry is pretty good. It feels a bit plasticy when you roll it, but it holds together very well and has a much improved taste since they changed the recipe recently! I haven’t yet made a good one from scratch, but apparently recipes with eggs work the best, and rolling them a bit thicker than normal helps too. Good luck!

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