Photo: Pille R. Priske
Gluten-free savoury pastry
7 ingredients
30 min
425g/15oz
openrecipes
Gluten-free flours are a little harder to work with, but worth mastering. Keep the dough dry; although slightly more difficult to handle, it gives a crisper, 'shorter' crust for quiches and pies.
Estimated Nutrition (whole recipe, rough)
1002
Calories
28g
Protein
19g
Fat
178g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 75g/3oz rice flour
- 75g/3oz fine cornmeal ( polenta
- 75g/3oz potato
- 1 heaped tsp xanthan gum
- pinch of salt
- 150g/5oz butter
- 1 egg, preferably free-range, mixed with two tbsp cold water
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes