Gluten-free sandblasted dough:
If you’ve been cooking gluten-free for a while, you’ve probably quickly realized that the biggest problem, especially in baking, is the basics. Yes, because this is what most needs gluten! Creams, meringues, clafoutis, still, it is possible to replace the binder of gluten by starch, because it is necessary only in small quantities. On the other hand, when it comes to cookies, cakes or even bread, it immediately becomes more difficult! So in this case, having a good safe recipe that works well on hand is always practical!
I often make this recipe of shortbread dough for pies because it stands very well and is easy to make. We all know how hard it is to find a gluten-free shortbread dough that holds together well, so since I discovered it, I’ve been keeping this recipe treasured. Today, I will pass it to you, if it is a gift! Make sure you respect all the steps of the manufacturing and it will be good! You can use it for pies or tartlets, round, rectangular or even square, depending on your mould.
INGREDIENTS:
80 g softened butter
80 g sugar
2 eggs
230 g rice flour
30 g corn flour
30 g almond powder
1 g salt
Recipe:
1. Whisk the butter with the sugar until it forms a cream.
2. Add the eggs and whisk again to blend well, then add the dry ingredients and salt. The texture should be soft and elastic. Form a ball, film and refrigerate for 15 to 20 minutes.
3. Line the pan with baking paper (if possible with a removable bottom), then spread the dough by hand (don’t be afraid that the layer of dough is too thin, it holds very well).
4. Place in the freezer (about 10-15 minutes) then prick the bottom of the pie with a fork before baking for 20 minutes at 150°C.
5. Remove from the oven, allow to cool and only then, gently remove from the pan so that the pie fits only on the base circle. Finish cooking for 20 minutes until the dough turns a light brown.
Let cool, then garnish!
