Since discovering I had a gluten intolerance I have been on the hunt for a good gluten free pastry recipe. My stomach does not do well on gluten free flour so I wanted to find a mix of flours that would create a pastry. I used to love quiche when I could eat it without any stomach problems. Nowadays if I ate a shop bought quiche I would probably be in bed for a good few days. So when I made this pastry I was so pleased, as it was super tasty and so easy to prepare.
Instead of using just one type of flour I used three and it did make a lot of pastry. One of the flours I used in this mix was sorghum. Sorghum flour is used in a lot of Indian cooking. It’s a great flour to use in lots of different dishes including cakes, biscuits, breads and pasta. Plus it’s packed with vitamin B and magnesium. It makes a delicious pastry and is super tasty too. My little family and I really enjoyed this dish and we hope you do too. Below is a video and recipe for you.
Do you enjoy making pastry and would you ever consider using a different flour like sorghum? Let me know in the comments below and please don’t forget to like and follow me.
Equipment
- Blender
- Large mixing bowls x 2
- Tablespoon
- Sharp knife
- Chopping board
- Vegetable peeler
- Grater
- Whisk
- Board
- Rolling pin
- Pastry tin with removable base
Ingredients for the pastry
- Rice flour x 250g plus extra for dusting
- Sorghum flour x 125 g
- Quinoa x 75 g
- Cold ghee, cold unsalted butter or cold vegan butter x 125g
- Baking powder x 3 tsp
- Eggs x 2 large
- Apple cider vinegar x 2 tbsps
- Water x 2 – 4 tbsps
Method for the pastry
- Preheat the oven to 180°C or gas mark 4.
- Blend the rice flour, sorghum, quinoa and baking powder together in the blender until they form a fine powder.
- Pour the contents of the bowl into a large mixing bowl.
- Add in the cold ghee, unsalted butter or vegan butter.
- Using your fingers, rub the fat into the flour.
- The fat and the flour should start to resemble breadcrumbs after a good 3 – 5 minutes.
- When all the fat has been mixed in with the flour, set the bowl aside.
- Crack the 2 eggs into the small mixing bowl and scramble.
- Mix the egg into the pastry.
- Then add in the apple cider vinegar.
- Mix these ingredients in with your hands until a dough ball starts to form.
- At this point the mixture might be a little dry, so you may need to add water.
- If you need to add more then please do so.
- Then if the pastry becomes too wet, add a little more rice flour.
- Once the pastry has formed, sprinkle rice flour over the board.
- Place the pastry dough ball on top and sprinkle a little more pastry over it.
- Then sprinkle flour onto the rolling pin and roll it out.
- You will need the pastry to be slightly larger than the tin you are going to use.
- Once the pastry has been rolled out, flip the board with the pastry over onto the pastry tin.
- The pastry may fall apart but it’s ok.
- Pastry is very pliable so can be stuck back together.
- When the pastry is in the tin, cut any excess from around the sides.
- Place the tin into the fridge for about 30 minutes or so.
Ingredients for the filling
- Eggs x 4
- Bacon x 4 – 6 rashers
- Spring onions x 4 – 6
- Yellow pepper x 1
- Carrot x 1
- Cream Cheese or cashew nut cream cheese x 4 tbsps
- Cheese x 100g or nutritional yeast x 4 tbsps
- Salt and pepper to taste.
Method for the filling
- Crack the eggs into the large mixing bowl and scramble with the whisk.
- Remove the tops and the tails from the spring onions.
- Then slice the onions into 1/2 centimetre pieces.
- Cut the top from the pepper and remove the core and stalk.
- Now slice and dice the pepper into 1/2 centimetre pieces.
- Peel and grate the carrot.
- Add these ingredients to the mixing bowl with the eggs.
- Slice the bacon on the chopping board with the knife.
- Put the bacon into the egg mixture and add in the cream cheese or cashew nut cream cheese and the cheese or nutritional yeast.
- Sprinkle in salt and pepper to your taste.
- Mix all of these ingredients together with the whisk.
- Remove the pastry base from the fridge and pour in the egg mixture.
- Be careful the egg mixture doesn’t spill over the sides.
- Place the quiche into the oven and bake for around 25 – 30 minutes.
- When the top is golden brown, remove from the oven and leave to cool.
- Slice and serve with salad and enjoy.
Gluten Free Cheese and Bacon Quiche was a huge hit at our dinner table. My husband Howard and son Ted were very impressed with this meal. I made this pastry with them in mind so I was very pleased they enjoyed it. Quiche is a great dish that could be eaten hot or cold. It makes a great packed lunch or is brilliant to take on a packed lunch as well. Due to the brown rice flour the quiche cannot be frozen so it will need to be eaten within a couple of days. Although if I make this meal again I don’t think eating it in a few days will be a problem for my family. However you decide to eat this dish, as always, please enjoy. Thank you xxx
Googies Kitchen Life 