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  Recipe Home » Diabetic » GLUTEN FREE PASTRY
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  GLUTEN FREE PASTRY
  Category: Diabetic
  Author: Ashley
  Date: 1/1/2007
  Hits: 264
Ingredients:
1-1/2 C. whole bean flour
1/4 C. cornstarch
1 Tbls. cornmeal
1 tsp. baking powder, gluten free
1/2 tsp. salt
6 Tbls. vegetable shortening
1 egg white
3/4 C. cold water
Instructions:
Stir together dry ingredients. Cut in shortening until mixture is crumbly using pastry blender or 2 knives. Try adding puree alternately with shortening. Whisk together egg white and a little less water if using bean puree. Stir into dry ingredients to make a soft dough. Divide dough in half. Roll dough out to 1/8-inch thickness on a cornstarch dusted surface between layers of wax paper or layers of plastic wrap. Press into pan, patching if necessary. For pie shell or single crust: Trim edge leaving 1/2-inch overhang to tuck under and flute edge. Line inside of pastry shell with piece of foil. Bake at 400 degrees F. for 15 minutes, or until edges are golden brown; remove foil. For double crust pie: Trim edge, fill, roll top pastry. Tuck 1/2-inch overhang under edge of bottom crust; press firmly together. Flue edges. Cut steam vents. Bake as recipe directs for filling.
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