Rice Flour Pastry
Delightfully delicate and naturally gluten-free, this Rice Flour Pastry recipe offers a versatile and tender crust perfect for pies, tarts, or quiches. Made with rice flour, cold cubed butter, and a hint of salt, this pastry provides a light and crisp texture that's ideal for both sweet and savory dishes. The recipe emphasizes simplicity and ease, requiring minimal effort to create a dough that rolls out smoothly and bakes to golden perfection. With its quick prep time and customizable thickness, this recipe is an excellent choice for home bakers seeking a gluten-free alternative. Serve it filled with fresh fruits, creamy custards, or hearty vegetables for a gorgeous culinary creation that shines at any table.
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Recipe Information
Ingredients
- 150 grams Rice flour
- 100 grams Butter (cold, cubed)
- 3 tablespoons Cold water
- 1 pinch Salt
Instructions
In a large mixing bowl, add the rice flour and a pinch of salt.
Add the cold, cubed butter to the bowl and use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs.
Gradually add the cold water, one tablespoon at a time, mixing gently with your hands until the dough comes together. Be careful not to overwork the dough.
Form the dough into a disc, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes to rest.
Once chilled, lightly dust a clean surface and rolling pin with rice flour. Roll out the dough to your desired thickness, turning it occasionally to prevent sticking.
Carefully transfer the rolled-out dough to a pie tin or tart pan, pressing it gently into the corners and trimming any excess.
Preheat your oven to 180°C (350°F). If blind baking is required, line the pastry with parchment paper and fill with baking weights or dried beans. Bake for 10-15 minutes or until the edges are lightly golden.
Remove the weights and parchment paper if blind baking, then continue with your filling and complete baking according to your recipe.
Nutrition Facts
Calories |
1551 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.4 g | 106% | |
| Saturated Fat | 63.5 g | 259% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 268 mg | 73% | |
| Sodium | 191 mg | 7% | |
| Total Carbohydrate | 146.5 g | 43% | |
| Dietary Fiber | 3.7 g | 11% | |
| Total Sugars | 0.1 g | ||
| Protein | 15.5 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 44 mg | 3% | |
| Iron | 1.4 mg | 6% | |
| Potassium | 143 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
