I have been experimenting with gluten-free tart shells since I will be dedicating a good and worthy bit of time to this since four of my family members are now having to follow a diet without gluten.
Gluten Free Tart Shells
Today, experiments using three different gluten-free flour blends produced different results.
In the photograph above, starting from left to right:
- a rice flour blend
- an all purpose gluten free flour mix
- a quinoa flour blend
I have been keeping precise and careful notes as I work through the recipe development, handling, chilling, blind-baking and tasting while I test each blend. Working with gluten-free flour blends can be tricky as the absorption rate of these blends differ dramatically and can definitely have an effect on the finished product.
So far, I am very happy with the pastry dough made from the rice flour blend. I must confess that I am not easy to please when it comes to pastry. This is my speciality, so I expect great things from a pastry crust. I knew before I started this process that trying to duplicate a buttery, crispy, yet tasty gluten free crust similar to my all time favourite pastry crust – a paté brisée – would definitely be a challenge. I will continue with this testing process until I create a recipe that I would be proud to present in my professional or personal life.
Tonight, we will try all three crusts in a caramelized onion, goat cheese and bacon quiche, and a ham, broccoli and gruyere quiche. I will keep you abreast of the progress, however, it is certainly a great reward to a productive day. Where’s the Chardonnay?
How would you use a gluten free pie dough? How about White Chocolate and Lemon Curd Tart?
Other Urb’n’Spice Gluten Free Posts that you might enjoy: