Multi-Purpose Pastry Dough
Author: Linda Etherton
Recipe type: Dessert
- ¾ cup brown rice flour
- ¾ cup millet flour
- ¼ cup sweet rice flour
- ¼ cup potato starch
- 1 Tablespoon xanthan gum
- 2 teaspoons sugar
- 1 teaspoon unflavored gelatin
- ¼ teaspoon salt
- 1 large egg
- 6-8 Tablespoons butter, melted (or 8 Tablespoons Spectrum organic shortening)
- ¼ cup + 1 – 2 Tablespoons milk or milk substitute (or ¼ cup only if using 8 Tablespoons butter/shortening)
- Combine the dry ingredients in a mixing bowl.
- Using a fork, beat together the milk and egg.
- Add the milk mixture and melted butter to the dry ingredients and stir with a fork. It will look crumbly, but everything should be wet. If needed, add a little more milk.
- Now use your hands to form the dough into a ball and work it a little until it is smooth. The dough is now ready to be rolled out or can be wrapped in plastic wrap and stored in the refrigerator.
- Roll the dough out on a silicone mat, pastry mat or piece of parchment paper. Use a piece of plastic wrap on top of the dough to keep it smooth.
- Experiment with thickness. Rolling it very thin makes it more likely to break when folding or transferring. About 1/16 – ⅛ of an inch works well.
- The things I’ve made with this have been baked at 350 degrees for 15 – 20 minutes.
Recipe by The Gluten-Free Homemaker at http://glutenfreehomemaker.com/multi-purpose-pastry-dough/