Rich shortcrust pastry

[Guest guest]

What would I use in the following recipe to bind this with - apart from the *egg

mentioned?

 

Sift 85g rice flour; 85g gram flour; 30g buckwheat flour and 1/2 tsp sea salt

into large mixing bowl.

 

Cut 125g chilled dairy-free margarine into small cubes and rub into flour until

it looks like fine breadcrumbs

 

Add 1 beaten *egg to bind

 

Shape into a ball, wrap in cling film and refrigerate for at lease 30 minutes.

[Guest guest]

I think I would mix 1 Tbsp. ground flax seed with 2 - 3 Tbsp. of water to

create a gel/slurry and use it. Flax seed gel usually works quite well for

binding recipes like this. If you wish, you can strain the seeds out of the

gel to avoid the extra texture in the shortbread.

 

~ LaDonna ~

 

 

 

On Sun, Feb 14, 2010 at 4:34 PM, Paul <somnumbulist wrote:

 

>

>

> What would I use in the following recipe to bind this with - apart from the

> *egg mentioned?

>

> Sift 85g rice flour; 85g gram flour; 30g buckwheat flour and 1/2 tsp sea

> salt into large mixing bowl.

>

> Cut 125g chilled dairy-free margarine into small cubes and rub into flour

> until it looks like fine breadcrumbs

>

> Add 1 beaten *egg to bind

>

> Shape into a ball, wrap in cling film and refrigerate for at lease 30

> minutes.

>

>

>

 

 

 

[Guest guest]

Interesting. Suggestions I would never have dreamed of.

 

, Brenda-Lee Olson

<shalomaleichemacademy wrote:

>

> 1/4 c squash puree (or organic squash stage 1 baby food)

>

> IT works well as a binder and adds a similar colour as the yolk.

>

> BL

>

> On Sun, Feb 14, 2010 at 4:34 PM, Paul <somnumbulist wrote:

>

> >

> >

> > What would I use in the following recipe to bind this with - apart from the

> > *egg mentioned?

> >

>

>

>