Gluten-Free Pastry | Gluten-Free Recipes | Tesco Real Food (2024)

FAQs

How do you keep gluten free pastry from crumbling? ›

Adding xanthan gum, to some extent, replaces the elastic qualities that gluten-free flours lack. This helps to reduce the risk of your cake crumbling and falling apart.

Add some gum

Adding xantham or guar gum can be a great way to replace the structure lost by omitting gluten. The exact amount of gum needed for each recipe is worth experimenting with, but generally we add ½ teaspoon per cup of flour blend.

FREEE Plain White Flour will make reliable gluten free pastry while Rice Flour Pastry or Buckwheat Flour Pastry can add another dimension to your baking.

Xanthan Gum adds thickness and viscosity to gluten-free breads and other baked goods. Without xanthan gum, your gluten-free baked goods would be dry, crumbly and flat. Because xanthan gum is gluten-free and vegan, it's the preferred thickener for those home bakers with food allergies.

Vinegar is very acidic, and that acidity is thought to slow the development of gluten in dough.

Brown rice flour is about as close to a 1:1 substitute for all-purpose flour as it gets since it provides structure and a “wheat-like” flavor.

If you want to buy just one gluten-free flour, we highly recommend the Pillsbury all-purpose gluten-free flour. Not only is it our favorite gluten-free flour, and easy to use in gluten-free recipes, but it's also one of the few gluten-free flours currently on the market that is recommended for baking with yeast.

Sorghum flour: great for cakes

Because sorghum is often processed on shared equipment with wheat products, you need to be careful about finding a product that is certified gluten free. Sorghum flour is a great option for cookies and cakes, but it is best combined with other gluten free flours because it is so heavy.

Binders such as xanthan gum, guar gum, and psyllium husk are essential for replacing structure typically provided by gluten.

What holds gluten-free flour together? ›

Xanthan gum: Critical in gluten-free baking, xanthan gum holds ingredients together, providing elasticity and springiness. Like baking soda or baking powder, you need only a little to make a big difference.

Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.

The highest prevalence rate of celiac disease worldwide has been reported in North Africa. There is evidence that the prevalence rates of celiac disease in parts of North India are comparable to those in the West; celiac disease has also been reported among South Asian immigrants in the United Kingdom.

Gluten-free pastry is much more fragile than regular pastry, so it is likely to tear and crumble as you transfer it to the tart shell. Just patch it up and push the pastry into the mould of the tin, making sure there is an even thickness and there are no cracks.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

To successfully make a gluten-free pie crust that won't fall apart, add one egg to your dry ingredients before adding any water. Fully combine the egg and then add only the amount of water you need to form the dough.

Mix the Additives in Before the Wet Ingredients

Without it, gluten-free products can be dry and crumbly. There is a way to compensate for this however — use xanthan gum. Some bakers also use gelatin or agar. If you're using additives, mix them thoroughly with the dry ingredients before adding the wet.