Sour Cream Pastry – gluten free & fructose friendly

The following is a good all round gluten free (GF) pastry, the best I have come across so far. I would be happy to know of anyone else’s favourite wheat free pastry recipes.

GF Sour Cream Pastry:

This recipe is adapted from Maggie Beer’s sour cream pastry recipe to make it fructose friendly/GF and a little sweeter. From the following I was able to get six smaller tarts and one large tart base. To make it with wheat flour, just substitute normal plain flour for the GF plain flour and omit the xantham gum.

Preheat the oven to 200 C or 390 F

  • 120 ml sour cream (do not use all of it if unnecessary)
  • 250 g GF plain flour
  • 1 tspn. xantham gum
  • 3 tbsp. icing sugar (for sweet pastry)
  • 200 g unsalted butter, chilled

Sift the flour and xantham gum (and the optional sugar) into the bowl of a stand mixer. Dice the butter into small cubes and add to flour mix. Blend until the butter has combined with the flour and the mixture resembles bread crumbs. I like to use the paddle attachment of my stand mixer rather than the whisk/beater attachment.

While mixing, add the sour cream gradually until the dough leaves the sides of the bowl and forms a ball. It should be tacky but not sticking to your fingers. I’m sorry but I forgot to take photos of this step. Wrap the dough tightly in glad wrap and refrigerate it for approx. 20 minutes before working with it. Try and keep handling of the dough to a minimum, or the butter will begin to melt. If this happens, re-wrap the dough and place it in the fridge for another 5 minutes to chill it and begin again. When the pastry warms up it becomes increasingly fragile and harder to work with. 

Place the unwrapped ball onto a GF floured bench and knead for 30 seconds. Half of this recipe will be enough for one large 9″ tart pan/pie dish and the other half can be divided into six smaller 5-6″ tart pans or frozen for later use – just make sure that it is well wrapped and you may need to add a little extra sour cream when you thaw it out to add more moisture. 

Cut off enough pastry for one pan. Roll the pastry between two layers of wax paper (to prevent sticking) until it is about 3mm thick. GF pastry can be temperamental and fragile. Peel off one side of the wax paper, then replace it loosely; flip the dough over and remove the other sheet of wax paper and place the dough side down on your lightly floured hands. The remaining sheet of wax paper should just lift off and then you can carefully transfer the pastry into the awaiting pan. Spray your dishes with olive oil to assist with pastry removal later on.

At this point, I like to freeze the pastry for about 10 minutes before blind baking it. Then, I add baking paper and ceramic baking balls (a brand new purchase, before this I used rice grains) to prevent bubbling while baking and bake it at 200 C for 10 minutes. Set a timer. Remove the baking paper and whichever pie weights you chose to use and return the pastry to the oven for another 5-10 minutes. When it is golden brown, it is time to remove it. If I was making a pecan pie, I would only return the pastry to the oven for 5 minutes the second time but because the filling does not need to be baked, the pastry must be fully cooked before it is filled.

You could also use this pastry for sausage rolls or hand pies.

Pre-baking

After 10 minutes of blind baking – if you are baking your filling, add it at this point

After 20 minutes of blind baking the crusts are golden and fully cooked

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5 thoughts on “Sour Cream Pastry – gluten free & fructose friendly

  1. Pingback: Mango Tart | Akki's Kitchen

    • Hi Meriam, thanks for stopping by.

      The reason that I give measurements by weight here is that weights are easily reproducible, where as cups are not as exact. I might pack flour firmly into a cup but you might loosely pack it in. Someone else might use heaped cups but I flatten them. Have you got a set of kitchen scales? They normally say both metric and imperial measurements. You can also use an online converter to go between the two systems.

      Good luck!

  2. This looks similar to Smitten Kitchen’s recipe for pastry for the top of her amazing pot pies. My husband LOVES those pot pies but has recently been diagnosed with Celiac and was super bummed he couldn’t eat it anymore. So I’m going to try this recipe and see how it compares. Can you tell me what GF flour blend you used?

    • Hi Kaytee, the last time I made this pastry I used King Arthur’s gf plain flour but have since changed to making my own blend, as the KA flour is so expensive (even though I did love it). This is the blend that I use http://wp.me/p3g4oZ-Ic, it has been successful in other pastry recipes, I just haven’t tried it in this one yet. Good luck!

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