We use this mix for great mini meat or vegetable pies for the kids, also great for sweet tarts such as jam. It cooks well without having to blind bake first. This is another failsafe recipe from Kim. Thanks Kim.
1/4 cup quinoa flour
1/4 cup potato flour
1/4 cup buckwheat flour
50 g butter, cold and cubed
1 egg yolk or omit for egg free version.
2 flat tsp guar gum
water to combine
In food processor, combine flour, egg replacer and guar gum, add cubed butter and pulse until mixture resembles breadcrumbs. Slowly add water until mixture can be pressed with hand into a dough consistency. Be careful not to add too much water.
Roll out onto lightly floured (use potato or arrowroot flour) sheet of baking paper.
Cut to desired shape and place in greased and floured (with arrowroot or potato flour) tin of desired size.
Cooks in 180 – 200 deg cel oven about 10-15 min, depending on if your oven is fan forced or not.
TIPS: The eggless mixture cooks better if it is a little on the wet side. This makes it slightly harder to roll out but produces a better texture when cooked. Just add arrowroot flour to dust surface and rolling pin so it does not stick too much. If mixture will not come off baking paper easily when cut to shape this means you have added too much water.
The mixture using the egg yolk is very close to a normal wheat pastry – take care not to make it too wet or it will stick. I always roll out my pastry between sheets of baking paper well dusted with whatever grainfree flour I have on hand. It saves a world of trouble.