Gluten-Free Hemp Seed Pastry for Quiche
Oct 15, 2015, Updated Nov 15, 2020
A gluten-free pastry shell is a little more delicate than a regular one. The recipe is thorough – follow it. Do not worry if the pastry needs patching after rolling.
A light and flaky dough.
Ingredients
- 1 3/4 cups gluten free all purpose flour mix , such as Glutino or Arrowhead Mills
- 1 stick organic unsalted butter, cold, cut into tablespoons
- 2 tablespoons organic coconut oil, solid (cool)
- 1/4 teaspoon sea salt
- 1 1/2 tablespoons hemp seeds
- 1 large egg
- 1 tablespoon water
Instructions
- Place first 5 ingredients in a food processor. Press pulse about 10 times to break up the butter. Place the egg in a measuring cup with the water, whisk with a fork, add 1 ice cube to cool. After a minute, remove the ice cube. Turn the processor on, add the liquid through the feed tube. Now continue to pulse until the dough forms a ball.
- Place the dough on a large sheet of waxed paper and roll about 1/4 " thick, about 13". Refrigerate for at least 30 minutes until cold. Preheat the oven to 350 degrees.
- Place the quiche pan on a flat surface. Quickly invert the rolled dough onto the pan, centering it. Peel off and discard the paper. Gently pat into place, making a decorative edge. Oil a large piece of heavy foil, top the dough with it oiled side down. Place cooking beans on top to fill, bake for 15 - 20 minutes until the pastry is some what dry, and partially cooked. Remove the foil (save the beans for another time.)
- Fill the partially baked shell with the custard filling and bake as directed.
