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
Written cooking instructions as an idea can be tracked far back into history, in truth as far back as the Egypt of the Pharoahs, and maybe further still. Interesting though that is, these, ancient cookbooks were just very basic pictorial recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to experts is a series of ancient tablets in Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `wonderful`. Moving our culinary historical trip onwards, we find two interesting recipe books published in the 14th Century ; a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. Despite their titles, these two books are nothing to do with the spicy food that appears on menues today, but rather accounts of the types of food served to the upper classes of the time. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from the holy land, including rosemary and coriander. The introduction of these new culinary ideas created a surge in manuscripts on cookery, some of which still exist in private libraries. Over the succeeding few centuries, the powerful and rich houses tried to offer the most extravagent banquests, and consequentially the best cooks and their recipe collections became highly prized. However, it was during the 1800s that cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted much of their lives to assembling, verifying, and recording recipes common in their social group. The TV revolution gave us celebrity TV chefs and the demand for the spin-off recipe books. Which brings us neatly up to date and the internet revolution, allowing everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Gluten Free Pastry recipe.
