A very simple recipe to prepare at home for those suffering from intolerances: the gluten-free vegan shortcrust pastry will please everyone!
The gluten-free vegan shortcrust pastry is a simple and tasty basic preparation for making biscuits, pies and any type of dessert for celiacs. Being also a vegan recipe, obviously this will be a shortcrust pastry without butter and without eggs, a feature that will favor lightness and digestibility . Although the ingredients of the classic recipe will be replaced, be sure that the difference in taste will be almost imperceptible, but indeed the desserts you are going to make will be really excellent!
For the recipe of our shortcrust pastry we will use rice flour which you can replace, however, with almond, corn or any other gluten-free flour.
Preparation of the gluten-free vegan shortcrust pastry recipe
- Pour the rice flour and corn starch on a work surface and add the lemon zest, yeast, sugar and mix.
- Add the seed oil and water a little at a time .
- Knead everything by hand starting from the center and gradually collecting all the flour.
- Knead until you get a homogeneous dough .
- Cover it with cling film and let it rest in the fridge for 1 hour.
- After the time has elapsed, take back your vegan rice shortcrust pastry and use it to prepare your desserts!
Variants of vegan rice shortcrust pastry
In addition to rice flour, you can also use other types as long as they are gluten free. For example, it will be possible to use almond flour which will give a genuine and delicate scent to your pastry, or corn or buckwheat flour with which you will obtain a more rustic dough due to the graininess of the flour.
We advise you to use almond flour accompanied by buckwheat flour: the same dose for both and you will get a perfect vegan and gluten-free shortcrust pastry!
Keep the raw pastry in the fridge for up to 2 days . We do not recommend freezing it.
You may also be interested in the recipe for shortbread biscuits with dark chocolate , how good!
Riproduzione riservata © - WT
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