Since I first published this post, I’ve made a lot of gluten free recipes, pies, tarts.
I have been eating gluten free for almost three years and it has made a huge difference for me regarding joint pain.
I made a decision when I went gluten free that I was NOT going to buy processed gluten free products, because for the most part I don’t purchase processed gluten products. I wanted to find my way with satisfaction from starchy foods like potatoes and rice, if I needed more than protein and veggies.
I hit a craving when I had freshly picked tomatoes from my garden and I wanted a tomato tart. I broke down and purchased gluten free flour at Trader Joe’s and went to work making a tart crust that would hold together enough to form a tomato galette. The results were very good, probably better than I expected, as long as didn’t expect the same texture as a crust with gluten which is what holds a dough together..
Leaning from my technique for a regular crust, I learned a few tips in baking with a gluten free flour. The lack of gluten leaves the dough vulnerable because there is nothing to hold it together. Yet, with a little practice, a good pie crust can still be made. That’s where xanthan gum comes in handy. If you are using a gluten free flour that doesn’t have xanthan gum, I suggest you use it. It will help hold your dough together.
If you are making a sweet tart or pie go to this recipe from the American Test Kitchen, which is exceptional for desserts.
Tips for Gluten Free Tart Crust
- Use freezing cold butter.
- Use a food processor, but don’t over process the butter. Just like I make my regular pie dough, I count to ten and stop, as the flour and butter are mixing on low setting.
- Use iced cold water, but after 1/4 cup, go slowly. The biggest mistake people make is adding in too much water, which makes a tough pie crust.
- Even though there is no gluten to relax, resting the pie dough in the refrigerator for at least an hour or longer makes it easier to work with.
- Use floured parchment paper to roll the dough out. You will need to put in the middle of two pieces of dough.
- Know that how you roll it and fold it is how you will see the finished product. Unlike regular pie dough, if you put a finger in it, you’ll see that indentation, so realize what you see before baking is what you’ll see after baking is done.
- Add a little sugar to the dough. Don’t ask me why, but it tastes good, even for a savory crust.
Make a tart, a galette and fill it with anything you wish. For the tomato tart (recipe coming) I used fresh San Marzano tomatoes, a little bit of olive oil and some basil, baking for about 30 minutes or until it was crispy underneath.
I’ll give you a more complete recipe for the tomato tart in the coming days. In the meantime, it would work well with this goat cheese tomato tart.
I now have a gluten free category, so take a look and I’ve started a gluten free Pin Board. You’ll get to see so much more on instagram, and I’d love to connect with you there.
Gluten Free Tart Crust
- 2 cups gluten free flour
- 1 teaspoon xanthan gum if you flour doesn't already have it
- 1 teaspoon salt
- 2 tablespoons sugar can decrease or leave out
- 12 tablespoons butter cut in cubes and frozen
- 1 egg add if you are making a tart
- 1/2 cup of ice cold water may not use it all
- extra flour for rolling
- parchment paper
- Mix flour, salt and sugar.
- Add butter to the mixture in the food processor set on low and count to ten slowly. Stop.
- Add egg.
- Begin adding water, turn machine on and only add enough water to hold the mixture together. Do not make too wet.
- Dump into a plastic ziplock bag. Pat together to form ball of dough.
- If it's not coming together add a small amount of cold water, no more than a tablespoon.
- Refrigerate for at least one hour. You can also freeze at this point.
- When you are ready to use, then roll between two pieces of parchment paper that has been floured. I use a cold stainless steel rolling pin or a long french tapered pin. It may be a little sticky. Add flour to your hands. Peel off one sheet of paper. Continue with your recipe.
- If you are making a pie with a crust, you might be better off covering the pie with separate pieces of dough as I've done in this recipe, using a cookie cutter.
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