Gluten-Free Pastry – a delicious recipe with flour, cornstarch, cornmeal, baking powder, salt, vegetable shortening. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["Stir together dry ingredients, then cut in shortening until mixture is crumbly using pastry blender or 2 knives. Try adding puree alternately with shortening.", "Whisk together egg white and a little less water if using bean puree. Stir into dry ingredients to make a soft dough. Divide dough in half. Roll dough out to 1/8"" thickness on a cornstarch dusted surface, between layers of waxed paper or layers of plastic wrap. Press into pan, patching if necessary.", "For pie shell or single crust: Trim edge leaving half-inch overhang to tuck under and flute edge. Line inside of pastry shell with piece of foil. Bake at 400 F for 15 minutes or until edges are golden brown, remove foil."]
162
kcal
Calories
3
g
Fat
31
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: flour cup Whole bean, try puree, 1 cup cornstarch, 1 tablespoon cornmeal, 1 teaspoon baking powder, and more.
Yes, Gluten-Free Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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