We are currently selling a very limited range of our FREEE gluten free flours and foods in our web shop. To cope with demand and to enable us to help as many with gluten intolerances as possible, purchase restrictions apply. Unfortunately, it is not possible to order more than one item per transaction due to how we are processing the orders. For all orders please allow 3-5 working days for delivery.

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Gluten Free Gram Flour Pastry Case

Makes 1 pastry case

This gluten free, gram flour pastry case can also be baked as a vegan pastry. Use it to make Onion & Bacon Quiche or in your own quiche recipe.

Free from Gluten, Egg, Soya, Wheat
Vegetarian, Without crystal sugar

Ingredients

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Gram Pastry

  1. Rub a little butter around the inside of 20cm/8” round baking dish or tart tray and pre-heat the oven, OR according to your recipe.
  2. Put the flour and butter into a large bowl.
  3. Use a fork or pastry blender to work the butter into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Stir in enough water to bring the pastry together into a soft slightly sticky ball of dough - it will appear a little wet but will absorb liquid while resting.
  5. Cover the pastry dough and leave it to rest for 15 minutes.
  6. Dust the work surface with flour, put the pastry in the middle and sprinkle it with more flour.
  7. Roll out the pastry into a circle a 5cm/2” larger than your dish and lift it into the dish OR simply press it into the baking dish using your fingers.
  8. Prick the pastry all over with a fork.
  9. Cut away any pastry that hangs over the edge of the dish.

Blind Baking

  1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  2. Scatter ceramic baking beans (or rice or flour) over the parchment, spreading them all over the surface.
  3. If the pastry is to have a cold filling, bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 12 -15 minutes. Fill according to your recipe.
  4. If the pastry is to be filled and cooked again, bake for 10-12 minutes Remove from the oven and carefully lift the parchment and contents off the pastry.
  5. Return the pastry to the oven and cook for a further 5-6 minutes without browning too much.
  6. Take the dish out of the oven, fill and bake according to your recipe.

Equipment

20cm/8” round baking dish, parchment, baking beans or flour, mixing bowl and pastry blender

Temperature

180°C, Fan 160°C, 350°F, Gas 4 or according to your recipe

Cooking time

15-18 +12 -15 minutes or 10-12+5-6 OR according to your recipe

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Ingredients

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