and makes stuff

Gluten Free Pastry

They were pretty yummy! Since my daughter and I can't eat gluten it's a challenge to make treats that actually taste good, or rather feel good. It's really the texture that's hard to replicate. Gluten free cookbooks just never seem to get it right. I've had better luck modifying regular recipes to be gluten free. This one seemed to work out.
Here's the  recipe:


1/2 cup butter
1 1/2 cups flour ( I used my gluten free mix of rice, tapioca flours and potato starch with some guar gum-the Gluten Free Pantry makes a great all purpose GF flour mix)
1/2 cup sour cream
2 TBSP water

Cheese filling:

3/4 C cottage cheese
2 TBSP honey
2 egg yolks
1 TBSP butter
grated lemon peel from one lemon ( about 1/2 tsp)

Cut butter and flour(s) together in food processor or blender. Add sour cream and just enough water to get dough to clump together. Wrap in plastic and chill for 3+ hours.
When chilled, roll out dough to 3/8 to 1/4 inch thickness and cut into 4-5 inch squares. Place on buttered cookie sheet.  Put about one Tablespoon of filling in the center of each. Fold over two opposite corners of the dough to meet in the center and pinch together. I put some frozen raspberries in with the cheese, blueberries would be great too. Bake at 375 for about 20 minutes.  When they are cool you can drizzle glaze on them. I made mine with just some confectioners sugar and cream. YUM!

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