Gluten-Free Shortcrust Pastry (Pasta Frolla Senza Glutine)
Category: Desserts
Serves/Pieces: 1 dough ball
Ingredients:
| Ingredient | Quantity |
|---|---|
| Cornstarch (Fine maize flour) | 165g |
| Rice flour | 200g |
| Butter (cold, cubed) | 130g |
| Egg yolks | 60g |
| Eggs | 55g |
| Brown sugar | 120g |
| Lemon zest | Β½ lemon |
| Fine salt | 1 pinch |
Instructions:
-
Prepare the Dry Ingredients: Begin by placing the cold butter, cut into small pieces, in the bowl of a food processor. Add the rice flour and cornstarch to the bowl, mixing them together. The texture should be crumbly and coarse at this stage.
-
-
Incorporate the Flavor: Grate the zest of half a lemon and add it to the mixture. This will infuse a subtle citrusy aroma into the dough, giving it a delicate fragrance.
-
Add the Wet Ingredients: Add the egg yolks and whole eggs, followed by the brown sugar. Sprinkle a pinch of fine salt into the mixture to balance out the sweetness and enhance the flavor.
-
Process the Dough: Activate the food processor and pulse until the mixture forms a soft, smooth dough. It should hold together and have a consistent texture without being too sticky.
-
Shape the Dough: Transfer the dough onto a lightly floured surface and knead it briefly with your hands to ensure itβs well combined. Shape it into a flat disc or a ball.
-
Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate it for at least two hours. This step is crucial as it helps the dough firm up, making it easier to roll out and work with in your recipes.
-
Ready to Use: After chilling, the gluten-free shortcrust pastry is ready to be rolled out and used for your favorite pies, tarts, or cookies.
This gluten-free shortcrust pastry is perfect for creating a variety of delicious desserts without gluten, offering the same crisp texture and rich flavor you would expect from a traditional shortcrust dough. Whether you’re baking a fruit tart or a classic pie, this recipe provides the perfect base for all your baking creations.
