Gluten Free Pie Crust - Homemade

This is an all butter gluten free pie crust! So flaky and light, with homemade gluten free blend.

This dough will make an 7" Pie Crust  
Ingredients
For Pastry
150 Grams Homemade Gluten Free Bread Flour + extra for dusting
90 Grams Butter - chilled butter cut into cubes
1 Large Egg- beaten - reserved 1½ tablespoon to brush the pastry
½ Teaspoon Heaped White Vinegar
1 - 1½ Tablespoons Ice water or as required to make a dough

Method
In the bowl, place flour and add salt. Add butter and using your fingers or a pastry blender, blend into butter until the size of large peas.
Pour the vinegar and beaten egg into the bowl and to combine with a fork, slowly add water a teaspoon at a time. You may not need the full amount of water, depending on your climate and size of the egg. When the mixture comes together in the bowl, stop mixing. Of note, gluten free pie crusts do better when they are slightly wetter (because the flour will soak up some of the liquid).
Divide the dough between two sheets of plastic wrap, flattening each into a round disk. Chill in the refrigerator for about 20-30 minutes.
Roll out the dough onto a lightly floured surface into approximately a 15 inch round, moving constantly to avoid sticking. If it does stick, lightly sprinkle more flour. Roll dough onto rolling pin and carefully lift and unroll into the pie plate. 
Trim the edges of the dough and crimp the edges.

T0 Blind Bake
Prick the bottom of the dough all over with a fork. Place the crust in the refrigerator and chill for about an hour, or the freezer for about 20 minutes.
Preheat the oven to 180° C. Remove the pie crust from the refrigerator and line it with a piece of parchment paper. Fill it with pie weights, beans, or rice.
Bake for approximately 15 - 17 minutes, until the edges start to brown. 
Carefully remove the parchment and beans and I brushed the base with egg (this i did so that when I add the filling the base should not get soggy) continue to bake for about 5 more minutes, or until the bottom and sides are lightly browned and no longer shiny. Cool the crust completely before proceeding with your recipe.

For Double Crust Pies
Roll out the bottom crust and add your filling of choice into the crust. Roll top crust out and place on top of filling. Crimp as desired to seal. 

My Notes 
Unbaked pie crusts will keep in the refrigerate for about 3 days. They can be frozen for up to 3 months, well wrapped.
To thaw, remove from freezer and place in the refrigerate to thaw overnight. Let come to a cool room temperature, about 20-30 minutes, before rolling out and using.

Labels: Gluten free, Tart/Pie/Quiche, Homemade, Butter, Egg
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Keto Cabbage Egg Toast#SundayFunday

This Korean Keto Cabbage Egg Toast recipe is not just affordable but very tasty for breakfast or as a main course meal. This is a satisfying, healthy and deliciously filling meal. An absolute Keto /low carb meal.

Serves One
Ingredients
150 Grams Finely Shredded Cabbage
2 Large Eggs
1½ Tablespoons Oats Fiber
½ Teaspoon Mixed seasoning - See My Notes
Salt to taste
Ham slices
Cheese slices
Butter and olive oil required
For The Sauce
1 Tablespoons Mayonnaise
1 Teaspoon Sriracha Sauce

Method
Combine all sauce ingredients in a small bowl and set aside.

Wash the shredded cabbage twice in sufficient water drain well squeezing to remove as much moisture as you can, keep aside.

Heat a square or tamayoki pan/ skillet with oil or butter over low to medium-low heat.
While pan is heating, in a bowl mix the cabbage, seasoning, salt, egg and oat fiber well. Then add the mixture to the heated pan in an even layer.  
Divide it into two equal toast with a spatula. Cover and cook until lightly golden on the bottom. Use lower heat for a smaller pan since the toast will be thicker. Carefully slide the omelet (uncooked side up) onto a large plate, cover with the skillet, and flip. This ensures the toast will not break apart while flipping. Spread a tad bit of butter on top and all sides. 
Top with cheese and ham slice
Cover it with the cooked/brown side of the other toast. Return the pan on the burner.
Press the top with a spatula so that it is firm throughout and cheese is melts and lightly flip it to brown evenly on both sides. 
Transfer it to a plate and serve immediately, with sauce on the side or drizzled on top. 
My Notes
I used the seasoning that has red chili flakes, pepper powder and mixed herbs. 
Labels: Korea, Cabbage, Egg, Keto, Low Carb, Breakfast, Main course, Sunday Funday, Asian Cuisine, Gluten free, Oat Fiber, Dipping Sauce, Sugar Free, Omelette, Korean, Serves One
For Sunday Funday our theme is Savory Recipes With Oats
  • Air Fryer Sweet Potato and Oats Smiley from Cook with Renu
  • Beef and Oat Sliders from A Day in the Life on the Farm
  • Egg Muffins with Savory Oatmeal Crust from Amy’s Cooking Adventures
  • Instant Oats Rava Idli from Sizzling Tastebuds
  • Keto Cabbage Egg Toast from Sneha’s Recipe 
    • 2 comments

    Homemade Gluten Free Bread Flour

    This is a perfect gluten free bread flour for all celiac or for those not eating gluten. I make bread, tart or quiche with this blend. Please weigh the ingredients for cup and weight differs. 

    Makes 704 Grams
    Ingredients 
    286 Grams Potato Starch
    250 Grams Super Fine Rice Flour 
    76 Grams Super Fine Tapioca Flour/Sabudana Flour 
    76 Grams Whey Protien Isolate 
    16 Grams Xanthan Gum  
     
    Method  
    Mix all the flours together and sieve them well two to three times. Store them in an airtight container. 

    Labels:     Homemade Bread Flour Blend, Gluten free, Tapioca Flour, Potato Starch, Rice flour, Whey Protein Powder, Xanthan Gum
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    Aloo Matar Kheema Masala- Malvani Style#SundayFunday

    Aloo Matar Kheema Masala is a wonderfully simple, yet comforting Maharastrian cuisine recipe made with mince meat, potatoes and peas, that you can definitely try out. The spice mix is spicy, so adjust the spice level according to your taste.

    Ingredients
    300 Grams Kheema / Mince- Mutton/ Lamb/ Beef
    2 Medium Onion- finely chopped
    1 Tablespoons Ginger Garlic paste
    2 Medium Tomato - finely chopped
    2 Tablespoons Whisked Yogurt
    1½ Teaspoon Heaped Malvani Masala
    3 Tablespoons Groundnut Oil
    1 Teaspoon Vinegar
    2 Tablespoons Chopped Coriander leaves
    1 Green Chilly - Chopped
    3 Baby Potatoes - cut into 2 pieces
    ½ Cup Matar/ Green Peas - I used frozen

    Method
    Heat oil in a pan add the onion fry on low flame till light golden, add tomato and ginger garlic paste and sauté till oil separates add the masala and ½ cup water cover and cook till oil surfaces, add the potatoes, matar and kheema sauté for 3 minutes. 
    Again add  ½ cup water cover and cook till the potatoes and kheema is done. Add green chilly and coriander leaves cover and cook for 2 minutes. Switch off the flame add vinegar mix well.
    Enjoy it's super delicious and spicy, you'll love it!! A perfect main course dish. 
    Labels: Aloo, Green Peas, Mince, Sunday Funday, Main course, Maharastrian Cuisine   
    2 comments

    Chole Paya#SoupSwappers

    Chole Paya is tasty dish. It is prepared with mutton trotters. It's a soupy stock recipe made by tenderizing the paya well adding chickpeas and spicy flavors into it.

    Ingredients
    6 Mutton Paya / Lamb Trotters - cut into pieces
    ½ Cup Brown Onion/Brista - grind to fine powder
    2 Tablespoons Ginger Garlic paste
    1½ Teaspoon Salt or to taste
    ½ Cup Oil
    1 Tablespoon Red Chilly powder
    1 Teaspoon Turmeric powder
    1 Teaspoon Garam Masala powder
    1 Cup Yogurt - whisked 
    Mixed Whole Spices
    2 Cloves
    3 Black peppercorns
    2 Green Cardamoms
    1 Stick Cinnamon 
    For The Chole
    2 Cups Boiled Chickpeas/Kabuli Chana
    1 Teaspoon Ginger garlic 1 tsp
    1 Medium Tomato - chopped & blended
    1 Medium Onion - chopped & blended
    1 Teaspoon Roasted Cumin powder
    ½ tsp Garam Masala powder
    1 Tablespoon Heaped Oil

    Method
    To Cook The Trotters / Paya
    Boil trotters with a teaspoon salt, turmeric , whole mixed spices and 3- 4 cups of water, in a pressure cooker till tender. Strain the stock. 
    To Cook The Chole 
    Heat a pressure cooker with oil, fry blended onion, tomatoes, ginger garlic, cumin, fry well. Add the chickpeas with a cup water, and cook till chickpeas are tender. Let the cooker cool.
    To Make The Chole Paya
    Heat oil in a pan, add ginger garlic, with all the seasonings, brown onion, yoghurt, fry well add boil paya /trotters , fry well, add in the stock and cook till gravy thick, then add the cooked chole and all of the stock, bring this to a boil. Cover and reduce the flame to low let this simmer for 10 – 15 minutes or until the the gravy thickens. Switch off the flame add the chopped coriander leaves, green chilies, ginger julienne. Give it a stir and let it sit for 5 minutes.   
    Serve hot and Enjoy!!
    Labels: Chickpeas, Trotters, Soup, Soup Swappers, Main course, Indian 
  • Irish Seafood Coddle from A Day in the Life on the Farm
  • Chole Paya from Sneha’s Recipe
  • Rotisserie Chicken Ramen from Karen’s Kitchen Stories
  • Yayla Corbasi from Magical Ingredients
    • 3 comments

    Dublin Lawyer (Shrimp in Irish Whiskey Cream Sauce)#FishFriday

    Dublin Lawyer with (Shrimp in Irish Whiskey Cream Sauce) is a simple delicious seafood dish. Have peeled and washed shrimps and it's ready in minutes.
    I have used the flambéing method to give additional aroma, flavor to this dish and this moderates the harshness of whiskey. I love this Irish whiskey as it leaves a sweet flavor behind. Serve this on a bed of steamed rice or porter bread. In Ireland this is served with porter bread and salad. Since porter bread is not available here I enjoyed this on a bed of steamed rice.

    Serves 2
    Ingredients
    300 Grans Peeled and Washed Shrimps/Prawns
    ¼ Cup Salted Butter
    ⅓ Cup Irish whiskey - I used Bushmills
    ⅓ Cup Heavy Cream
    Chopped Chives or Scallion Greens
    Steamed Rice

    Method
    In a large metal saucepan over medium-high heat, melt butter.
    Add shrimp and season with salt, pepper, cayenne and paprika.
    Toss in butter and cook. Should take around 3-4 minutes depending on the size of your seafood. Remove seafood from pan and reserve on a plate.
    Gently add whiskey to pan. Using a lighter catch whiskey on fire or tilt the pan and increase the flame to high. Once it catches fire, switch off the flame and wait till fire goes out and alcohol is burned off. This should take just a few minutes. 
    Then again switch on the flame add cream and simmer for 3-5 minutes or until starts to thicken. Add seafood back into saucepan and toss to coat.
    Spoon rice in bowl and top with a spoonful of seafood.
    Top with a sprinkling of chopped chives or scallion greens. 
    Enjoy this delicious Irish seafood dish.
    Labels: Irish, Seafood/Fish, Prawns, Shrimps, Alcohol, Main course, International Cuisine, Fish Friday
    For Fish Friday Foodies we are Celebrating Ireland , check the recipes we have made. 
     
    3 comments

    Moroccan Rghaif#BreadBakers

    Rghaif is a squared flatbread usually eaten in Morocco for breakfast or tea time. You can have them plain or stuffed, sweet or savory, their texture is very soft. It’s richer, but also crispy and super comforting. I have made a vegan version of this bread. This is also made with a meat, caramelized onions filling and there’s many ways to prepare this bread. Traditionally they are individually pan-fried but we can also bake them.
    Ingredients
    For The Dough
    1 Cup Heaped All Purpose Flour
    2 Tablespoons Semolina
    ¼ Teaspoon Salt
    2 Tablespoons Oil 
    For The Stuffing
     2 Tablespoons Oil
    1 Cup Sliced Onions
    Salt to taste
    2 Chopped Olives
    2 Chopped Jalapenos

    Method 
    Prepare The Dough
    Mix the flour and semolina together. Add oil and mix well, then keep adding little water at a time and knead to a stiff dough. Keep aside covered for at least 15 minutes.
    In the meantime let's make the stuffing
    In a pan heat oil, add the onions with add a pinch of salt and sauté until light golden brown/caramelized. 
    Transfer the onions in bowl add olives, jalapenos and mix well.
    Divide the dough into 4 parts and roll each into a round circle about ¼ inch thick. 
    Place the filling in the center and now fold it like an envelope to make a square. Lightly roll it to make it slightly thin and to even out the stuffing.
    Fold it into a square parcel.
    Roll this square rghaif to flatten it a little.
    Heat a skillet with oil and fry these on low flame until golden on both sides. 
    Serve hot with pickle.
    Labels: Moroccan, Middle Eastern, Stuffed Flatbreads, Caramelized Onions, Breads, Bread Bakers, Vegan, Pan Fried

    #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. http://www.pinterest.com/flpl/bread-bakers/ Links are also updated after each event on the BreadBakers home page. https://www.foodlustpeoplelove.com/p/breadbakers.html 

    We take turns hosting each month and choosing the theme/ingredient. 

    7 comments