1 1/2 cup Whole bean flour (try puree)
1/4 cup Cornstarch
1 tbsp Cornmeal
1 tsp GF baking powder
1/2 tsp Salt
6 tbsp Vegetable shortening
1 Egg white
3/4 cup Cold water
Directions
Bean flour is a new product being promoted by the Ontario Coloured
Bean Growers of Ontario. If not available to you, try white bean
puree. Less fat is required with bean flour than whole wheat flour
for pastry.
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.
For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2 inch
overhang under edge of bottom crust, press firmly together. Flue
edges. Cut steam vents. Bake as recipe directs for filling.
Makes 1 double-crust, 2 single pie shells or 24 medium tart shells.
Double crust: 184 calories, 1 starch, 1 fat choice 8 grams total
fat, 2 grams saturated, 0 mg cholesterol, 4 grams protein, 18 grams
carbohydrate, 44 mg sodium, 274 mg potassium. High fibre.
Adapted from Full of Beans by Violet Currie & Kay Spicer, 1993 Shared
but not tested by Elizabeth Rodier Jan 94
Servings: 8 servings
Gluten-Free Pastry Recipe brought to you by Recipe Ideas
Categories: Allergy; Diabetic; Pies
The History of Recipes
We are able to follow the history of `recipes` far back into the distant past, at least as far back into history as the early Egyptians, and quite possibly further than that. However, sadly, these ancient records were just basic pictorial instructions for preparing meals.
In fact, the most ancient recipe in existence, according to experts are some stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel wonderful. Progressing into Roman times around 25BC a roman called Apicius assembled a collection of scripts showing how to cook the recipes cooked by his fellow Romans. In his works, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. This early Roman chef informs us how the ancient Romans were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs for example bay, fennel and dill. Later on in the 1400s, knights returning from the crusades brought back a variety of spices and herbs from Arab cooking, including spices like parsley, basil and rosemary. These new herbs and spices prompted an increase in cookery books, the majority of which still exist in academic collections. The introduction of the TV brings us TV chefs and the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Gluten Free Pastry recipe.
