Gluten Free Pastry Dough And Deli Roll Recipes

EXTRA FLAKY GLUTEN FREE PIE CRUST

Steps:

• In a large bowl, place the flour, xanthan gum, baking powder and salt, and whisk to combine well. Add the chopped and chilled butter, and toss to coat it in the dry ingredients.
• Flatten each chunk of butter between your thumb and forefinger. Add the sour cream, and mix to moisten the dry ingredients with the sour cream. The dough should be shaggy and somewhat crumbly.
• Knead the dough together with clean hands until it begins to come together. Add ice water by the teaspoon only if necessary for the dough to hold together.
• Turn the dough out onto a sheet of plastic wrap, and press into a disk as you close the plastic wrap around the dough. It will still seem rough. Place the dough in the refrigerator to chill for 30 minutes.
• Preheat your oven to 375°F. Grease a 9-inch metal pie plate generously and set aside.
• Once the dough has chilled, turn it out onto a lightly floured piece of unbleached parchment paper. Sprinkle the dough lightly with more flour, and roll it out into a rectangle that is about 1 inch thick, moving the dough frequently and sprinkling it lightly with flour if it begins to stick.
• Fold the dough over on itself like you would a business letter. Sprinkle the dough again lightly with flour, and roll out the dough once again into a rectangle about 1 inch thick.
• Twice more, remove the top piece of parchment paper, sprinkle lightly with flour, and fold the dough over on itself like you would a business letter.
• Roll out the dough into an approximately 12-inch round, about 3/8-inch thick. Roll the pie crust loosely onto the rolling pin and then unroll it over the prepared pie plate.
• Trim the roughest edges of the crust with kitchen shears. Lift up the edges of the pie crust gently to create slack in the crust, and place the crust into the bottom and up the sides of the pie plate.
• Tuck the excess pie crust under itself, and crimp the edge gently all the way around the crust by pinching the dough at regular intervals with one hand, and creating a crimped impression with the forefinger of the other hand. Cover the pie crust with plastic wrap and place it in the refrigerator to chill until firm, at least 30 minutes (and up to 3 days).
• Remove the pie crust from the refrigerator and unwrap and discard the plastic. Pierce the bottom of the pie crust all over with the tines of a fork.
• Place a sheet of parchment paper on top of the raw crust and cover the bottom of the crust with pie weights or dried beans.
• Place in the center of the preheated oven and bake until the crust is lightly golden brown on the edges, about 10 minutes.
• Remove the pie weights and parchment and allow the crust to cool before proceeding with your recipe.

GLUTEN FREE DELI ROLL

Steps:

• Begin by creating a "butter sheet." In the bowl of a stand mixer with the paddle attachment, blend margarine and 1/3 cup Manhattan Blend together well. Using a pallet knife for spreading, spread out onto a sheet of Gefen Parchment or wax paper into a rectangular shape approximately 12 x 6 inches, trying to keep the thickness as even as possible. If the margarine gets stuck to your knife, dip your pallet knife in hot water to make mixture easier to spread. Cover the rectangular butter sheet with another sheet of wax paper and refrigerate for 30 minutes, until the sheet is completely firm.
• In a large mixer bowl, whisk together 2 and 1/2 cups Manhattan Blend and the yeast. Mix together the non-dairy milk, sugar and salt. Add to dry mixture in bowl along with the egg and extract. Using the paddle attachment, mix all ingredients on low speed until combined and then mix on high speed for three minutes.
• Lightly flour your work surface with Manhattan Blend or white rice flour and shape the dough into a ball. Cover with plastic wrap and stick in the fridge for 20 minutes to firm up dough and make it easier to roll out.
• Take the dough out of the refrigerator to begin the "rolling and folding" process. Flour a work surface with Manhattan Blend. The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square. On your floured work surface, use a non-stick rolling pin to roll dough to about a 14-inch square. Place the chilled butter sheet on one half of the dough and fold the other side over it. Press the edges of the dough to seal the butter inside.
• Turn your dough 90 degrees, sprinkle the top of the dough with more flour and roll out to about a 20- × 12-inch rectangle. You may have to continue to lightly flour the counter as you are rolling. Fold the dough into thirds as if it were a business letter. Turn 90 degrees and roll again to about 20 × 12 inches. Then, fold again into a business letter. You'll repeat rolling and folding one more time for a total of three times. (If the dough gets too soft or too much butter oozes out between turns, cover and refrigerate for 10-15 minutes between rolling.)
• Wrap dough in plastic and refrigerate for 30 minutes or up to 24 hours.
• Preheat oven to 350 degrees Fahrenheit. Lightly grease a baking pan with non-stick cooking spray or line with Gefen Parchment Paper.
• Unfold your gluten free Danish dough and roll it into a sheet about two inches thick. Place the dough sheet onto the prepared pan.
• Spread mustard and/or bbq sauce over pastry sheet. Place meats over the pastry sheet in layers: first pastrami, then turkey and corned beef. Roll dough up to look like a jelly roll and place seam-side down on the pan. Brush around the entire surface of the dough with beaten egg. Sprinkle with sesame seeds.
• Bake for 45 minutes to 1 hour, until the outer pastry has slightly browned and some of the sauces from the center have leaked out and are crispy. Let cool for 10 minutes and slice into 8-10 pieces.

GLUTEN-FREE MULTI-PURPOSE SWEET PASTRY DOUGH

Steps:

• Pulse oat flour, gluten-free flour, sugar, salt, and baking soda in the bowl of a food processor until combined. Add butter and cream cheese and pulse just until they form pea-sized pieces. Whisk together egg and vanilla in a small bowl. With the machine running, add egg mixture to flour mixture and process until the dough just begins to hold together, about 10 seconds.
• Turn out mixture onto a work surface and push together to form a rough ball. Knead a few times to combine, then divide dough in half and flatten into 2 disks with smooth edges. Cover with plastic wrap and refrigerate until very firm, at least 2 hours or up to 3 days.
• To make cookies (Makes about 2 dozen):
• Preheat oven to 350°F with rack in middle.
• Dust your work surface and rolling pin generously with all-purpose gluten-free flour. Remove 1 dough disk from the refrigerator and roll out into a round about 1/8" thick. If dough becomes too soft to roll out, cover with plastic wrap and chill until firm. Cut out as many cookies as possible from with cutters and transfer to parchment-lined baking sheets, arranging them about 1 inch apart (scraps can be rerolled as many times as you like).
• Bake cookies, 1 sheet at a time, until edges are golden, 10 to 12 minutes, then transfer sheet pans to wire racks to cool completely. (If re-using baking sheets to bake multiples batches of cookies, let sheets cool completely between batches.)
• To Make Pie or Tart Crust (Makes enough for one double-crust pie, two single-crust pies, or two 9-inch tarts):
• Dust a large piece of parchment paper and your rolling pin with all-purpose gluten-free flour. Remove one dough disk from the refrigerator and roll out on parchment into a 1/8" thick round, gently reshaping and rotating the dough as you go to make sure it's not sticking, and adding more GF flour underneath as needed. If dough becomes too soft or sticky, slide dough-covered parchment onto a baking sheet and freeze until firm, about 10 minutes. Invert a 9" pie plate over rolled out dough, gently slide your hand under parchment paper, and re-invert. Remove parchment paper, then fit dough into pie plate and crimp edges as desired. Chill in freezer 10 minutes, then bake according to your pie or tart recipe.
• To Make Bar Cookies (Makes two 8" baking dishes):
• Roll or press out dough according to your bar cookie recipe and bake according to instructions.
• Do Ahead
• Dough can be frozen for up to 3 months; thaw in refrigerator overnight before using.

GLUTEN FREE PASTRY

Steps:

• Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
• Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.

PUFF PASTRY EVERYTHING DELI ROLL

Steps:

• Preheat oven to 350 °F (180°C). Line a baking sheet with parchment paper.
• Lay out pastry dough flat, and cut into half.
• Spread mustard on the dough. Layer the 3 different types of cold cuts, one type on top of the other.
• Roll the dough. Brush the roll with egg lightly beaten with chili powder. Sprinkle with one or all of the following sesame seeds, poppy seeds, fried onion, sea salt & garlic powder if desired.
• Bake at 350 °F (180°C) for 45 minutes, or until browned.