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Gluten-Free Hemp Seed Pastry for Quiche

So satisfying to indulge in the first piece!

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.

So satisfying to indulge in the first piece!

Ingredients

1  ¾ 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)

¼ teaspoon sea salt

1 ½ tablespoons hemp seeds

1 large egg

1 tablespoon water

Instructions

1

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.

2

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.

3

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.)

4

Fill the partially baked shell with the custard filling and bake as directed.

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