Love that! Glad it was helpful! We just released a video for an Italian Vegetable Tart that has a brilliant shortcrust pastry base too. You might want to check it out
Thank you for the recipe. It is a good one. Although, that baking sheet you threw it away...you could have just reused it for another time. Keep in mind the small things we can do for a sustainable living. Thank you so much. You are amazing.
I'm so excited to use this dough! The turkish cooking lady over at Refika's Kitchen has a turkish version of an empanada or samosa that I'm going to use this pastry to make. So her filling + your dough & I can't wait to see how this turns out!
@@LivingFoodWise I'm doing a ground beef & grated onion filling. And I'm adding parsley to the meat mix as well. I'm working with the dough & realizing that it's probably not going to work well in the deep fryer. So I think I'm going to bake these instead. But my kitchen smells glorious & the raw dough tastes divine!
Thanks Rhonda. Can you please give me more information as to how you'd like to use it? I know a terrine to be a mixture of meats and sometimes vegetables in a loaf like shape, usually set together with a setting agent such as gelatin. What do you know terrine to be?
@@LivingFoodWise Thanks for responding. The terrine I have in mind has a chicken veg curry and other veg inside. No gelatin. I saw it on this year's Great British Bakeoff, week 5, I think.
@@rhondahotop6631 Yes, absolutely you can Rhonda, but I will say that gluten free pastry doesn't hold quite as well as regular pastry because it doesn't have the gluey gluten holding it together. So when you have wet fillings, the bottom can get a bit soggy rather than crispy. The sides and top will be fine though. You might be better off with using a gluten-free pastry that uses gluten-free flour such as a rice flour/potato starch/soy flour blend. This will hold better with very wet fillings. But if you want to keep it grain free, then it's just part and parcel of the pastry to have a soggier bottom. Hope that helps Rhonda.
Oh that's a bummer. Let me get back with an alternative nut free recipe. I don't feel it would work to substitute it here as the moisture levels will be changed, but i've taken it on board for a new recipe
Hi Liza, you can bake it at 350F/180C until it browns lightly. Timing depends on what you're making but in general start with 15 minutes and then check it every 3 or so minutes. On average i find it needs about 20-30 minutes.
yes, for sure. Butter behaves very differently to oils or oil based vegan butter. But it could also be that the mixture was too dry. It should still be pliable in the cling wrap when you are kneading it. If it didn't come out sticky from the food processor, add a touch more water until it does. Happy baking :)
Hiya, if you used just almond flour the dough wouldn't hold as well. Is there a reason why you want to avoid tapioca flour? Coconut flour is quite different in texture an be behaviour. You could use corn flour instead.
If you don't need to keep it paleo, them sub out the coconut flour with a general gluten free flour. If you need to keep it paleo or grain free then I would recommend a trip to the store to get coconut flour as it really does behave quite differently to other flours and a great addition to your pantry when going to gluten free. You can also purchase it online 😉
Possibly but the texture will be quite different. Keep in mind that nut flour is very oily so makes the mix wetter. When you use a very dry flour like gram flour/chickpea flour, the dough will be drier so may need some oil added. Play with the recipe and see how you go :)
Hi MJ, thanks for the query. If you don't have Xanthan gum you could delete it out of the equation. Xanthan gum has a very particular action in the pastry. It mimics gluten so that the pastry is more elastic. When you don't use it the pastry is more flaky. There's no other safe gluten free product that i'm aware of that has the same action.
hiya, thanks for the question. This dough is a yeast free dough and so the ingredients are based on that. You'll find that a yeasty dough needs different ingredients and a different process, so in this instance i wouldn't replace one levener with the other. Thanks for the support
great work, all recipes can be like that because we don't use the same ingredient brands, and each have their unique characteristics, so i encourage people to make it by feel as well as follow the recipe :-)
Excellent video. I've been looking for a low-stress GF pastry dough recipe - and this is it!
Love that! Glad it was helpful! We just released a video for an Italian Vegetable Tart that has a brilliant shortcrust pastry base too. You might want to check it out
Thank you, I've been looking for something I can use for vegan pastelles or an apple turnover and It seems this is it. I can't wait to try. Thank you
You are so welcome!
Thanks for this! It would have been great to see the finished product of what this looks like once baked. Going to give this a go!
Thanks Rasheeda, I have used it in a few of the subsequent recipes, such as the Galette
Thank you for the recipe. It is a good one. Although, that baking sheet you threw it away...you could have just reused it for another time. Keep in mind the small things we can do for a sustainable living. Thank you so much. You are amazing.
Thanks for the tip!
Thank you so much for this recipe if you kindly give us more recipes like how to make rice paper ..or pita bread
Thanks so much, yes, different breads and pastries is always a winner so will keep that in mind!
I'm so excited to use this dough! The turkish cooking lady over at Refika's Kitchen has a turkish version of an empanada or samosa that I'm going to use this pastry to make. So her filling + your dough & I can't wait to see how this turns out!
Yum, sounds amazing. Are you doing a lamb filling or a spinach and onion filling?
@@LivingFoodWise I'm doing a ground beef & grated onion filling. And I'm adding parsley to the meat mix as well. I'm working with the dough & realizing that it's probably not going to work well in the deep fryer. So I think I'm going to bake these instead. But my kitchen smells glorious & the raw dough tastes divine!
@@aprilenchanted yum. It's probs more healthy that way anyway. My feeling is that baked would taste better anyway. Enjoy! 😋
thank you for this. Beautiful.
Thank you. Hope you enjoy lots of pies and pastries with it! ;-)
Hey Janine, thank you!! I love what you guys are bringing to us, and your yummy recipes xox
Our pleasure!
Love this what is the mixer you’re using?
Thank you! This one is a Cuisinart but I've replaced it recently with a Magimix 5200.
Great video, thanks! Could I possibly use this to make a terrine?
Thanks Rhonda. Can you please give me more information as to how you'd like to use it? I know a terrine to be a mixture of meats and sometimes vegetables in a loaf like shape, usually set together with a setting agent such as gelatin. What do you know terrine to be?
@@LivingFoodWise Thanks for responding. The terrine I have in mind has a chicken veg curry and other veg inside. No gelatin. I saw it on this year's Great British Bakeoff, week 5, I think.
@@rhondahotop6631 Yes, absolutely you can Rhonda, but I will say that gluten free pastry doesn't hold quite as well as regular pastry because it doesn't have the gluey gluten holding it together. So when you have wet fillings, the bottom can get a bit soggy rather than crispy. The sides and top will be fine though. You might be better off with using a gluten-free pastry that uses gluten-free flour such as a rice flour/potato starch/soy flour blend. This will hold better with very wet fillings. But if you want to keep it grain free, then it's just part and parcel of the pastry to have a soggier bottom. Hope that helps Rhonda.
@@LivingFoodWise Yes, that's very helpful. thank you so much!
@@rhondahotop6631 you're very welcome
Please can we use mayzana instead of xanthin gum
Email nadasheik@yahoo.com
no, corn flour is very different to xanthin gum sorry
Thanks so much. Could you please mention a good substitute for the almond flour? We have a nut allergy in our family.
Oh that's a bummer. Let me get back with an alternative nut free recipe. I don't feel it would work to substitute it here as the moisture levels will be changed, but i've taken it on board for a new recipe
coconut? not sure if it's counted as a nut.
how long do i have to put it in the oven 20 minutes? at what degrees? 325 ?
Hi Liza, you can bake it at 350F/180C until it browns lightly. Timing depends on what you're making but in general start with 15 minutes and then check it every 3 or so minutes. On average i find it needs about 20-30 minutes.
Hi, mine was too crumbly. the only replacement I used was butter. I guess that was the reason? thank you
yes, for sure. Butter behaves very differently to oils or oil based vegan butter. But it could also be that the mixture was too dry. It should still be pliable in the cling wrap when you are kneading it. If it didn't come out sticky from the food processor, add a touch more water until it does. Happy baking :)
Can I use only almond flour or substitute coconut flour for tapioca flour
Hiya, if you used just almond flour the dough wouldn't hold as well. Is there a reason why you want to avoid tapioca flour? Coconut flour is quite different in texture an be behaviour. You could use corn flour instead.
Oh okay thanks I asked because I don't have coconut flour at hand but would love to make the dough. Also can I use the dough to make pot pie
Sorry I misunderstood. You want to replace the coconut flour with tapioca?
If you don't need to keep it paleo, them sub out the coconut flour with a general gluten free flour. If you need to keep it paleo or grain free then I would recommend a trip to the store to get coconut flour as it really does behave quite differently to other flours and a great addition to your pantry when going to gluten free. You can also purchase it online 😉
Can I substitute almond flour with another nut flour like chickpea?
Possibly but the texture will be quite different. Keep in mind that nut flour is very oily so makes the mix wetter. When you use a very dry flour like gram flour/chickpea flour, the dough will be drier so may need some oil added. Play with the recipe and see how you go :)
@@LivingFoodWise hi Janine! my name is Liza can I make this recipe with gluten free flour instead of almond flour?
What can I use instead of xanthan gum?
Hi MJ, thanks for the query. If you don't have Xanthan gum you could delete it out of the equation. Xanthan gum has a very particular action in the pastry. It mimics gluten so that the pastry is more elastic. When you don't use it the pastry is more flaky. There's no other safe gluten free product that i'm aware of that has the same action.
What if we use agar agar powder...!?
Another question...can we use yeast instead of baking powder gluten free
hiya, thanks for the question. This dough is a yeast free dough and so the ingredients are based on that. You'll find that a yeasty dough needs different ingredients and a different process, so in this instance i wouldn't replace one levener with the other. Thanks for the support
Has to use some liquid since it was too flaky
Used almond milk
great work, all recipes can be like that because we don't use the same ingredient brands, and each have their unique characteristics, so i encourage people to make it by feel as well as follow the recipe :-)
Why didn't you fill and roll it?
ha ha, because it's all about the pastry ;-) but you can see it in action where i've made the Galette recipe
Didn't finish showing the results of pastry, recipe good but thumbs down for not finishing showing the final result!!!
Sorry for that, but we use it in heaps of other recipes so head over to those to see it in action