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Gluten free

3 Ways to Make Gluten Free Shortcrust Pastry

Paula M Naranjo/Parent Editor

By Kimi | kimi-eats-gluteen-free

Published on April 5, 2020 

With Easter just around the corner always being the best excuse to get cooking, I thought I would share with you my three go-to gluten free shortcrust pastry recipes I’ve been using for years. Including a classic pastry, a yoghurt based version and a low carb/grain free alternative made with coconut flour.

I know this Spring is unlike any other and I hope you’re all staying safe in these strange times. And if you’re reading this in the future, from the other side of this pandemic craziness, then thank god this is all over! But while many of us won’t get to spend time with family, at least we can all still find comfort in delicious homemade foods this Easter! 🐣

P.S.: These can be used for both sweet and savoury recipes, but feel free to adjust the sugar quantities according to the recipes you’re using or your own personal taste. These are not very sweet at all so if you’re making desserts and like your pastry to be quite sweet, feel free to add more sugar. 👍

Gluten free cream pie topped with sweetened cream cheese and strawberries + mini pumpkin pie with whipped cream and a sprinkle of cinnamon + homemade pop tarts made with gluten free shortcrust pastry

My 3 Gluten Free Shortcrust Pastry Recipes:

3 Ways to Make Gluten Free Shortcrust Pastry 

Author: Kimi

Recipe type: Baking

Ingredients

Classic Shortcrust Pastry:

  • 150g plain all purpose gluten free flour blend (I used Doves Farm)
  • 25g granulated sugar (or less – 1 tsp – in savoury dishes)
  • 1 tsp xanthan gum (optional / only if you flour blend doesn’t already contain it)
  • ⅛ tsp salt
  • 70g unsalted butter
  • 1 egg
  • 1 egg white (to use as egg wash)

Yoghurt Shortcrust Pastry:

  • 130g plain all purpose gluten free flour blend (I used Doves Farm)
  • 2 tsp sugar
  • ¼ tsp salt
  • 55g unsalted butter
  • 40g (2-3 Tbsp) plain Greek style yoghurt
  • 1 large egg (half for the pastry and the other half to use as egg wash)

Low Carb Coconut Shortcrust Pastry:

  • 85g coconut flour
  • 1 tsp xanthan gum
  • 1 tsp sugar
  • ½ tsp baking powder
  • Pinch of salt
  • 90g unsalted butter
  • 2 large eggs
  • 1-2 tsp water
  • Egg wash (1 egg + a dash of milk / to brush over the pastry)

Notes* MULTIPLY recipes as needed

* The COOKING TEMPERATURE et TIME will depend on the exact recipes you’re making so cook according to the recipes you’re following. 🙂

How to make gluten free shortcrust pastry from scratch

DIRECTIONS

FOR THE CLASSIC SHORTCRUST PASTRY:

  1. Mix the flour, sugar and salt together in a bowl (as well as the xanthan gum, only if your flour blend doesn’t already contain it).
  2. Add the butter (cold, straight out of the fridge) and mix with your hands until you reach a crumb like texture.
  3. Add the egg and mix with a spoon until the dough starts to come together and then wet your hands slightly (to prevent sticking) and knead the dough until you reach a smooth ball.
  4. The pastry will be quite sticky and unmanageable at this point so wrap it up in cling film or store in a container and place in the freezer for 30 minutes to make it more solid.
  5. Take it out of the freezer, dust some flour over your work surface as well as on top of your pastry dough and carefully roll it out.
  6. Use according to the recipe you’re making.

FOR THE YOGHURT SHORTCRUST PASTRY:

  1. Just like the classic shortcrust pastry above, mix the dry ingredients together in a bowl, then add the butter (it needs to be cold, straight out of the fridge) and mix with your hands until you reach a crumb like texture.
  2. Then beat an egg in a separate bowl and carefully pour half in the pastry (keep the other half to use as egg wash later on).
  3. Add the yoghurt and stir with a spoon or spatula until the dough start to come together and then knead with your hands (slightly wet them first to prevent sticking) until you have a smooth dough ball.
  4. Note: if the dough is way too sticky and hard to manage, add more flour (just a tiny bit at a time) until you can form a sticky but manageable dough ball.
  5. Same as above, the pastry will still be too sticky to use at this point so wrap it up or place it in a container and freeze for about 30 minutes to make it more solid and manageable.
  6. Lightly flour your work surface and knead the chilled dough until smooth, then sprinkle some more flour on top and roll the pastry with a rolling pin.
  7. Use according to the recipe you’re making.

FOR THE COCONUT SHORTCRUST PASTRY:

  1. Mix the coconut flour, xanthan gum, sugar, salt and baking powder together in a bowl.
  2. Add cold butter (still solid, but preferably left to sit at room temperature for 10 minutes) and mix with your hands
  3. Add the 2 eggs and mix with your hands, kneading until you have a smooth dough ball.
  4. Then add one or two teaspoons of warm water and keep kneading the dough until smooth. It shouldn’t be overly sticky, but it also shouldn’t be so dry that the pastry is impossible to roll without cracking all over the place. Feel free to add more water (1 teaspoon at a time) if necessary.
  5. Lightly flour your work surface and sprinkle a bit on top of the dough as well to prevent sticking. Note: be careful not to put too much as it could make the dough too dry. If that happens, don’t worry, just add a tiny bit of water to the dough and restart.
  6. Carefully roll the dough as thin as possible and correct any cracks with your fingers as you go along (especially around the edges). Note: as I said above, if the dough is dry and unmanageable, this is a sign that you need to add more water.
  7. Use according to the recipe you’re making.

Hope you enjoy these!

We would love to hear from you, have a story, tip or recipe you would like to share with our readers? Feel free to email it to throughlovewelearn@gmail.com. 

Nos encantaría saber de usted, tener una historia, un consejo o una receta que le gustaría compartir con nuestros lectores. No dude en enviarlo por correo electrónico a través throughlovewelearn@gmail.com.

Paula M Naranjo

IG: Paulamarienaranjo

FB: MarieNaranjo

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More great articles and recipes

HEALTHY NO BAKE SUGAR COOKIE BARS (PALEO, VEGAN, GLUTEN FREE)

Paula M Naranjo/Parent Editor

By Arman Liew

These healthy no bake sugar cookie bars are soft, chewy and loaded with holiday flavor but completely guilt-free- Even the protein packed frosting! Made with no butter, oil, flour or granulated sugar, these no bake sugar cookie bars are naturally gluten free, vegan, paleo, keto and low carb- They are also sugar free!

Two healthy no bake sugar bars topped with a protein cream cheese frosting.

Keto Low Carb Sugar Cookie Bars

Welcome to the biggest oxymoron of the century.

A sugar cookie inspired recipe without any refined sugar.

Wham. 

Bam.

Thank you, Ma’am. 

Can we talk sugar cookies for a minute? Okay, good.

Growing up, during the holiday months, my sister and I would occasionally be gifted sugar cookies. Those days, they were delicious, plain cookies with a disgraceful hard artificial frosting…in pink. On the other hand, we had Niki who LOVED the pink frosting (with sprinkles!) but hated the cookie part.

In one of the rarest of occasions ever, we shared. I would eat the bottom cookie part and she would eat the frosting. It was a gloriously disgraceful sight. 

Healthy Paleo Vegan Sugar Cookie Bars

Eventually, the sugar cookie phase left, mainly because my mum thought what my sister and I did was repulsive. She suggested I eat plain cookies instead (I recall she pointed to the fruit bowl…) and she told Niki that the tooth fairy had gone on vacation. 

I think that scarred Niki for life. 

If you’ve been a long-term reader here, you know that we don’t do things the standard way here. As such, I’ve taken all the best bits of a sugar cookie and given it a healthy (NO) bake-over!

My intentions with today’s recipe is to combine the best parts of a sugar cookie but give it a healthy makeover. As always, it has to taste pretty similar and just as easy to whip up! 

A stack of healthy no bake sugar cookie bars topped with a cream cheese dairy free frosting.

Let’s compare the two…

A traditional sugar cookie- Soft and chewy vanilla flavored cookie with a hardened frosting with sprinkles. They are usually made with butter, flour, oil, MULTIPLE sources of sugar and an overly processed icing.

My sugar cookie twist? A delicious soft and chewy ‘sugar’ cookie base which requires to baking whatsoever, coupled with a thick vanilla cookie frosting which is completely healthy and packed with protein. My ingredients? Let’s just say its a full 180 from what its traditional counterparts have!

Oh, and even though they are called ‘sugar’ cookies, there isn’t an inch of the granulated white stuff in this.

Promise. 

Instead, we use monk fruit sweetened maple syrup and granulated monk fruit for the sweetness- Both of these are super low carb and 100% sugar-free- they are also keto-friendly and vegan!

A stack of 3 healthy no bake sugar cookie bars.

These healthy no bake sugar cookie bars have a thick, soft and chewy base, topped with a creamy protein packed frosting- They may look sinful but they are completely guilt-free! These sugar cookie bars are the perfect healthy twist on traditional holiday, Christmas, and festive treats, and make the perfect snack, dessert or anytime treat! Unlike traditional sugar cookies, these contain no butter, no oil, no grains, granulated sugar or any nasties- Although you’d never be able to tell!

I thank the use of coconut flour and smart swaps in the cookie base for achieving this! Bonus? They don’t even need an oven- A simple one bowl recipe with barely any time needed from prep to plate! Depending on which option you choose Depending on which option you choose (and which frosting you use- This one is the vanilla protein frosting), this recipe is completely paleo, vegan, gluten free, sugar free, keto, dairy free and grain free! 

It’s the ultimate keto and vegan holiday dessert, perfect for Christmas, Thanksgiving or anytime really!

Three healthy no bake sugar cookie bars topped with a dairy-free frosting and sprinkles

For the frosting, the one pictured here is using a protein frosting (check out this page for my tried and tested favorites), but for those who want a non-protein option, check out the coconut cream based alternatives! Or well, you could just frost it any way you like….

HACK! For those of you with nut allergies, I’d recommend swapping out the nut butter with either a sweetened sunflower seed butter or a soy nut butter. Using tahini or an unsweetened nut butter alternative leaves it a little bitter and oily. 

Make these healthy no bake sugar cookie bars minus the sugar part (hello, oxymoron) and enjoy these on your own.

No artificial hardened frosting here. 

Healthy No Bake Paleo Vegan Sugar Cookie Bars

Healthy No Bake Sugar Cookie Bars

No Bake Sugar Cookie Bars

Healthy No Bake Sugar Cookie Bars (Keto, Low Carb, Paleo, Vegan)

These healthy no bake sugar cookie bars are soft, chewy and loaded with holiday flavor but completely guilt-free- Vegan, paleo, keto, sugar-free, low carb, dairy free.

Course: Dessert

Cuisine: American

Keyword: low carb dessert, no bake dessert, sugar cookie bars

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Servings: 12 servings

Calories: 149 kcal

Author: Arman

Ingredients

For the sugar cookie base

For the protein frosting

For the coconut butter frosting

Instructions

For the sugar cookie base

  • Line an 8 x 8 inch baking pan with tin foil and set aside.
  • In a large mixing bowl, combine your flours, protein powder, cinnamon and granulated sweetener and set aside.
  • In a microwave safe bowl or stovetop, melt your cashew butter with the sticky sweetener of choice. Whisk in the vanilla extract and optional butter extract and pour into the dry mixture. Mix very well until fully incorporated. Using a tablespoon, add milk of choice until a very thick batter is formed.
  • Pour batter in the lined baking pan and press firmly in place. Sprinkle with the 1/2 teaspoon of granulated sweetener and optional sprinkles and refrigerate for at least 10 minutes, or until firm. Once firm, add frosting of choice and refrigerate for another 30 minutes to firm up before slicing.

To make frosting(s)

  • Combine all ingredients and use milk of choice to thin out until a very thick frosting is formed.

Notes

No bake sugar cookie bars should be kept refrigerated but can be frozen too.These would be perfect to wrap individually and gift to others for a healthy holiday treat!

Nutrition

Serving: 1Bar | Calories: 149kcal | Carbohydrates: 10g | Protein: 10g | Fat: 5g | Fiber: 6g | Vitamin A: 200IU | Vitamin C: 1.7mg | Calcium: 20mg | Iron: 0.7mg | NET CARBS: 4g

We would love to hear from you, have a story, tip or recipe you would like to share with our readers? Feel free to email it to throughlovewelearn@gmail.com. 

Nos encantaría saber de usted, tener una historia, un consejo o una receta que le gustaría compartir con nuestros lectores. No dude en enviarlo por correo electrónico a través throughlovewelearn@gmail.com.

Paula M Naranjo

IG: Paulamarienaranjo

FB: MarieNaranjo

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Flourless Fudge Cookies

Paula M Naranjo/Parent Editor

by MAKINZE GORE | FEB 11, 2019

We skipped the flour and butter but still created the fudgiest cookie with the crispiest edges. These are beyond addicting, so it’s a really good thing they come with less guilt than a regular cookie.

 YIELDS:2 DOZEN

PREP TIME:0 HOURS 10 MINS

TOTAL TIME:0 HOURS 10 MINS

INGREDIENTS:

Cooking spray

 2 1/2 c. powdered sugar

3/4 c. unsweetened cocoa powder

1/4 tsp. kosher salt

4 cold large egg whites

1/2 tsp. pure vanilla extract

1 1/2 c. chocolate chips

 DIRECTIONS

  1. Preheat oven to 350° and line two baking sheets with parchment paper and very lightly grease with cooking spray. In a large bowl, combine powdered sugar, cocoa powder, and salt. 
  2. Stir in egg whites and vanilla then add chocolate chips. For shinier cookies, rest dough at room temperature for 20 minutes. Scoop tablespoon-size mounds onto prepared baking sheets and bake until set, 10 to 12 minutes. Let cool for about 5 minutes on baking sheet then carefully transfer cookies to a cooling rack with a spatula to cool completely. 
PARKER FEIERBACH

We would love to hear from you, have a story, tip or recipe you would like to share with our readers? Feel free to email it to throughlovewelearn@gmail.com. 

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Vegan Ice Cream

Paula M Naranjo/Parent Editor

Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Author: Jeanine and Jack Donofrio

Say hello to the BEST vegan ice cream recipe! Made with just 3 ingredients, it’s super creamy, smooth, rich, delicious, and easy to make.

Vegan ice cream

Meet the BEST vegan ice cream. Ever.

Yep, I said it. Over the years, I’ve tried all sorts of vegan ice cream recipes, ones with bases ranging from frozen bananas to cashew milk to almond milk. For me, there’s no contest. As far as dairy-free ice cream goes, coconut ice cream is by far the best. Full-fat coconut milk adds enough richness to create a texture that is super creamy, smooth, and not at all icy. It’s rich, decadent, and every bit as good as the real thing.

Coconut milk, maple syrup, and tahini in bowls

Best Vegan Ice Cream Recipe Ingredients

Lately, this vegan ice cream recipe has become my new favorite. To make it, you’ll need three simple ingredients:

1. Coconut milk – My go-to base for dairy-free ice cream.
2. Maple syrup – It gives this recipe a deep, complex sweetness. I love the maple flavor here!
3. And…tahini! The creamy star ingredient in this recipe.

I know, I know. If you walk into any American ice cream shop, tahini probably wouldn’t be among the ice cream flavors there. However, sesame ice cream is popular in Japan. During our trip to Tokyo last spring, I had the most incredible sesame ice cream, and I haven’t stopped thinking about it.

Luckily for me, this homemade version is just as good as the delicious ice cream I had on our trip. The toasty, nutty flavor of the tahini pairs wonderfully with the maple syrup and coconut milk, and though the tahini flavor is present here, it’s not overpowering. It mostly lends an extra-creamy texture to the coconut milk base, which makes this vegan ice cream really exceptional.

Dairy-free ice cream

How to Make Non-Dairy Ice Cream

The night before you plan to make your dairy-free ice cream, freeze the base of your ice cream maker. I love my KitchenAid® Ice Cream Maker Attachment  because it saves space and it does a great job with homemade ice cream. It should be in the freezer for at least 12 hours before you proceed with the recipe!

The next day, whisk together the coconut milk, tahini, and maple syrup to create the ice cream base. If your coconut milk is chunky, use a food processor or blender to whir the ingredients into a smooth puree.

Then, pour the mixture into the base of your ice cream maker and churn until thick! Mine takes about 20 minutes, but the timing will depend on your machine. Refer to your manufacturer’s instructions for timing guidelines.

When the ice cream is thick, scoop and enjoy, or freeze it for 1-2 hours for an even thicker texture.

Vegan ice cream recipe

Vegan Ice Cream Recipe Tips

  • Spice it up! Try adding a pinch of cinnamon or cardamom or a drop of vanilla to the coconut milk base for an extra layer of flavor.
  • Don’t forget the toppings. I love this dairy-free ice cream on its own, but it’s delicious with toppings as well. I served mine with tart cherries, melted dark chocolate, vegan chocolate chips, and a sprinkle of sesame seeds.
  • Eat it right away, or freeze it for up to a week. This vegan ice cream has the perfect creamy, smooth texture right after it comes out of the ice cream maker. Enjoy it as soon as it’s done, or store it in airtight containers in the freezer for up to a week. It hardens while it’s in the freezer, so if you’re planning to serve it 24 hours or more after you make it, let it soften at room temperature for 20 minutes before scooping it into bowls.
Vegan Ice Cream

Best Vegan Ice Cream

Prep time: 20 mins

Total time: 20 mins

 This easy dairy-free ice cream is so rich and delicious! The tahini doesn’t have an overpowering flavor here; it mostly lends an extra-creamy texture to the coconut milk base.

Author: Jeanine Donofrio

Recipe type: Dessert Serves: 4

Ingredients

  • 1 (14-ounce) can full fat coconut milk
  • ⅓ cup pure maple syrup
  • ¼ cup tahini
  • (optional) toppings: sesame seeds, tart cherries, chocolate

Instructions

  1. Freeze the base of your KitchenAid® Ice Cream Attachment for at least 12 hours, preferably overnight.
  2. In a large bowl, whisk together the coconut milk, tahini, and maple syrup. (If your coconut milk is chunky, you may want to combine the ingredients in a blender).
  3. Pour the mixture into the ice cream maker and churn until thick, about 20 minutes. Scoop out and enjoy! If you would like thicker ice cream, freeze for 1-2 hours before serving.

Notes : When you store your ice cream in the fridge for over 24 hours, it’ll harden. Let it sit at room temp for about 20 minutes to soften before scooping.

We would love to hear from you, have a story, tip or recipe you would like to share with our readers? Feel free to email it to throughlovewelearn@gmail.com. 

Nos encantaría saber de usted, tener una historia, un consejo o una receta que le gustaría compartir con nuestros lectores. No dude en enviarlo por correo electrónico a través throughlovewelearn@gmail.com.

Paula M Naranjo

IG: Paulamarienaranjo

FB: MarieNaranjo

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