Best 4 Gluten Free Dessert Pastry Recipes
In the realm of culinary delights, where flavors dance and textures intertwine, gluten-free dessert pastries emerge as a symphony of taste and texture. Whether you're embracing a gluten-free lifestyle or seeking an alternative indulgence, these pastries beckon with their captivating aromas and delectable flavors. Gluten-free baking unveils a world of possibilities, where alternative flours, such as almond, coconut, and buckwheat, take center stage, harmonizing with natural sweeteners, rich nuts, and vibrant fruits to create a symphony of sensations. From delicate tarts to heavenly cakes, flaky croissants to indulgent cookies, the gluten-free dessert pastry universe is an exploration of taste and creativity. Embark on this culinary adventure, and discover the secrets to crafting gluten-free dessert pastries that will tantalize your taste buds and leave you craving more.
Here are our top 4 tried and tested recipes!
30 BEST GLUTEN-FREE DESSERT COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a gluten-free dessert in 30 minutes or less!
Nutrition Facts :
GLUTEN-FREE DESSERT PASTRY
I worked with many different combinations of flours before settling on this one. I love the flavor of the oat flour, but it is so fine that when I tried using all oat flour the pastry crumbled much too easily. So I combined it with corn flour, which is finely ground cornmeal; Bob's Red Mill produces the version I used. Millet flour will also work, but it has a chalkier flavor. The almond flour absorbs moisture and helps hold the dough together. The dough will crack if you roll it out cold, so I roll it between pieces of plastic before I chill it. Then I remove it from the refrigerator and let it soften just enough so that I can line the tart pans without it cracking.
Provided by Martha Rose Shulman
Categories dinner, dessert
Time 30m
Yield 2 9-inch crusts
Number Of Ingredients 8
Steps:
- Sift together the corn flour and the oat flour. In a stand mixer fitted with the paddle attachment, or in a bowl with a rubber spatula, cream the butter and salt on medium speed for about 1 minute, taking care not to whip. Scrape down the sides of the bowl and the paddle with a rubber spatula and add the sugar. Combine with the butter at low speed. Scrape down the sides of the bowl and the paddle.
- Add the almond flour and vanilla extract and combine at low speed.
- Gradually add the egg and one fourth of the flour mixture. Beat at low speed until just incorporated. Stop the machine and scrape down the bowl and the paddle.
- Gradually add the remaining flour and mix just until the dough comes together.
- Scrape the dough out of the bowl, weigh it and divide it into 2 equal pieces. Place each piece between sheets of plastic wrap and gently roll out to a 10-1/2 inch circle. Place on a sheet pan and refrigerate for 1 hour or (preferably) longer.
- Very lightly butter a 9-inch tart pan or pie dish (depending on the recipe you'll be using this for). You should not be able to see the butter. Remove one sheet of dough from the refrigerator, and if it is very stiff set it out for about 5 minutes, until it's pliable. Ease the dough into 9-inch tart pan or pie dish. If the dough cracks, just pinch the cracked edges together. You do not have to worry with gluten-free dough about over working and stiffening the pastry, but try not to press the dough thinner in some places than in others.
GLUTEN FREE PASTRY
A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!
Provided by BriannaH
Categories Desserts Pies 100+ Pie Crust Recipes Pastry Crusts
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
- Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.
Nutrition Facts : Calories 154.7 calories, Carbohydrate 17.5 g, Fat 8.8 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.2 g, Sodium 160.8 mg, Sugar 1.6 g
GLUTEN FREE PASTRY
I made this to make my pop tarts, you will need to probally double maybe triple this recipe if you were making a pie
Provided by Perfect Pixie
Categories Dessert
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- using a pastry cutter of knife, blend the butter into the flour until in resembles breadcrumbs.
- add the water and bring together into a soft ball of dough.
- wrap in cling film and leave to stand for 30-60 minutes.
- roll out gently and use as per your recipe, (i found it easier to roll out with a lightly floured rolling pin on a lightly floured surface).
Nutrition Facts : Calories 178.2, Fat 20.2, SaturatedFat 12.8, Cholesterol 53.4, Sodium 143.4, Protein 0.2
Tips for Making Perfect Gluten-Free Dessert Pastries:
- Use a gluten-free flour blend. There are many different gluten-free flour blends available, so be sure to choose one that is specifically designed for baking pastries.
- Add a little xanthan gum or guar gum. These gums help to bind gluten-free flours together and create a more cohesive dough or batter.
- Be careful not to overmix the dough or batter. Overmixing can make gluten-free pastries tough and dense.
- Use a little extra fat. Gluten-free pastries can be dry, so adding a little extra fat, such as butter, oil, or cream, can help to keep them moist and tender.
- Bake the pastries at a slightly lower temperature than you would a traditional pastry. This will help to prevent them from drying out.
Conclusion:
Gluten-free dessert pastries can be just as delicious and satisfying as traditional pastries, as long as you take a few extra precautions. By following these tips, you can create gluten-free pastries that are light, fluffy, and full of flavor. So next time you're craving a sweet treat, don't be afraid to give gluten-free baking a try!
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