Shortcrust pastry-gluten free
Dough coming within the design of pie or quiche salt
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Temps de préparation : 10 min
Temps de cuisson : 0 min
Temps de repos : 1 h
Temps total : 1h10min
Nbre de couvert : 6
Ingrédients
250g of rice flour black
125g of margarine
1,5 dl of water
! pinch of salt
1) In a cul de poule combine the flour, salt and margarine in the plots.
Stir to cover with the margarine, flour and crush it between your fingers.
Combine the flour in a heap, and dig a well. Pour in the water.
Mix with your finger without too much work.
Book the dough at least 1: 00 in the refrigerator before use.
Stir to cover with the margarine, flour and crush it between your fingers.
Combine the flour in a heap, and dig a well. Pour in the water.
Mix with your finger without too much work.
Book the dough at least 1: 00 in the refrigerator before use.
Notes du chef
The pastry gluten-free is not more difficult to achieve than its sister to the wheat flour and eggs. Its use remains very delicate as it's very crumbly, and it is highly advisable to roll out the dough with your fingers and directly into the mould.Si vous aimez cette recette, vous pourriez aimer...
