Gluten-free pastry |
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Recipe from Henry Hawkins courtesy of Bakels Research shows that approximately 10% of New Zealand’s population (400,000 people) could have some form of intolerance to gluten. The problem is that though people are now aware of the problem they struggle to find food that is gluten free or, even harder, gluten free and palatable. Try this recipe for a tasty alternative... Ingredients NZ Bakels Gluten Free Pastry Mix - 2.5kg Morah Cake Marg or Butter - 900 grams Eggs - 275 grams Water - 950 grams Method Blend Pastry Mix and Fat together to a fine crumb Mix egg and water together and add to above Mix thoroughly For best result chill in fridge overnight For pie making use as is for pie bottom and give 1 book turn for top pastry. Note: when pinning out ensure that you use rice flour or cornflour for dusting.
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