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Gluten Free Pastry


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Ingredients

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Pastry

  • 100g gluten free flour plain
  • 50g Corn Flour - GF
  • 90g Butter
  • 20g TM icing sugar
  • 1 egg, beaten
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Recipe's preparation

    Pastry
  1. Add all the ingredients except the egg and mix on speed 6 for 20 secs or until it resembles breadrumbs

    Turn speed to 3 and add beaten egg slowly to form a dough.

    Roll out on a floured board and use as shortcrust pastry

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Accessories you need

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11

Tip

Tastes great  !!!


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Comments

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  • What a great pastry! reading the other comments I...

    Submitted by SharpieK on 24. May 2018 - 15:11.

    What a great pastry! reading the other comments I didnt have a problem with a soft dough, it rolled out beautifully, I did make sure butter was cold & egg cold ......also it was a cold day..... and dont over mix when adding the egg. Blind baked in the oven for 15mins 180C. Then added my filling & baked again what a delishous Pumpkin Pie GF hubby loved it!. Will be making again thanks.

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  • This was very fragile, but a

    Submitted by happychappy on 31. January 2016 - 13:03.

    This was very fragile, but a good recipe to have at hand tmrc_emoticons.)

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  • I was impressed with this

    Submitted by IBRIEOG on 20. February 2015 - 17:06.

    I was impressed with this pastry - it was difficult to handle though

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  • Hey Ange - found another one

    Submitted by lizcase72 on 22. February 2013 - 18:11.

    Hey Ange - found another one of your wonderful recipes xxx

    Liz

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  • I made this and found that

    Submitted by thermofox on 6. September 2012 - 10:05.

    I made this and found that the result was more like a paste than a pastry. I even refrigerated it before attempting to roll it out in the thermomat. That didn't work. So I then scrapped it up and applied it to my pie dish, then following Quirky cookings guide to making a quiche using roasted vegies. The results were beautiful. I think that I will leave out the sugar next time I make this for a quiche, but I will definitely use it again. Once it baked the crust was a beautiful shortcrust.

     

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