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I've tried this a couple of times now. The first time I did the recipe exactly as described and found it hard to roll and it was a bit hard when cooked.
Today I tried again but used the tip of mixing with 10% gram flour in the mix. I also left the dough in the fridge to cool before rolling out. I made mini pies and samosas and cooked for 30 mins at 200 degrees c. They were fantastic! Nice and crispy :-)
Just made this pastry for canapés and it's worked perfectly! Crisp and light. Used Cookeen rather than butter.
Ps this is the only recipe i will ever meed from now on ..fantastic doves farm people x
I am a man with no cooking experiance and i just made this pastry and used it to make mince pies , i wouldnt say it was good but inate the lot mmmmyum yum and it was so easy as well although my oven is fan asisted ..if that makes a dufference
Just made this today and its beautiful. No sign of it being gluten free. Light and tasty, a real fantastic bake. Not to mention easy. :)
I was so disappointed with this recipe. The pastry was so hard it is virtually uneatable. I should have read the comments before trusting the producers but I thought that such a trusted brand wouldn't give such a rubbish recipe.
Dear Mrs Senior, we are sorry that you had a bad experience with our gluten free pastry recipe. This afternoon we made the pastry by following the recipe and then baked it. Having just eaten it, I can tell you it was light, slightly crumbly and delicious! We are not sure where you have gone wrong but if you follow the recipe exactly as it is written you should have perfect results every time! All the best from Doves Farm
First of all I would like to thank all your comments as it made me more confident about changing the recipe! I tried this pastry yesterday and it turned out amazing! Here are my ingredients: 230g flour, 1/2 cup vegetable margarine, 3 tsp water, 1 tsp bicarbonate of soda and 1 tsp of egg replacer.
I used for a vegan/glutenfree/dairyfree quiche and it was delicious!
I've used this recipe twice now and both times it's worked perfectly! I was surprised how easy it was. The first was for a quiche, the second time for a sweet tart. I took the advice here of adding an egg and 2 tbsps of sugar for a sweet pastry and it tasted amazing. Thanks :)
I have tried this recipe on numerous occassions with great success. It is easier to push the dough into the required shape rather than roll it. It is a really nice dry crisp pastry.
I made pastry for an onion tart using 150g g f flour,20g gram flour,half teaspoon of xanthan gum, 85 g butter,one egg yolk and 3 tablespoons cold water. I rested it in the fridge for 30 minutes. It is excellent pastry. I am not normally famous for good pastry!