Allergy Friendly Shortcrust Pastry - Gluten, Dairy, Nut Free!

Sweet and Savoury Short Crust Pastry.

INGREDIENTS

250g Gluten Free Flour

200g Lard  *Note, Its important to choose a high quality dripping, this way you don't get any meaty flavours in the pastry, I personally like 'Wik Pure Dripping' the best out of any I have used, its a really clean taste. 
Enough water to bring the mixture to a dough, aprox 30ml

SAVOURY SHORTCRUST

Include 1/2 teaspoon Salt

SWEET SHORTCRUST

Include 1/2 Caster Sugar

METHOD

In your food processor blend Gluten free flour ( and the Sugar or Salt) and Lard together until mixture becomes crumbly.
Then slowly add small amounts of water until your mixture forms a dough.

You will now need to chill the pastry for 20min before using, without chilling it's way to sticky and now easy to work with.

Once chilled, place pastry into the tin and pre cook for 10min in a oven pre heated to 200 Celsius before adding fillings, if shortcrust isn't going to be used in a recipe that requires the fillings to join the cooking time, cook until golden brown.

Above: Apple and Blueberry tart made using Sweet Shortcrust Pastry recipe.

No Knead Sour Dough Bread

Using this recipe, for the last 3 months I have baked bread every morning! A personal record!
My family doesnt want to eat any other bread, so tasty!

Ingredients:

1 1/2 cups sourdough starter

3 cups filtered water

1 1/2 tablespoons Himalayan salt
6 1/2 cups white flour

Start by mixing  your sour dough starter and water in a bucket  also adding the salt.

Once it is well combined start adding the flour.

Add the  first 4 cups and  mix well until all combined, then the remaining 2.5 cups one at a time.

Can  be easier if you use your hands, I use my hands.
Once there is no dry flour or lumps, its done.


Put the bucket with a loose lid into the fridge, it needs to be in the fridge for at least 8 hours before it is ready to use.


When the dough is ready, flour your hands and simply scoop out the amount you want into a bread pan and place on the counter and leave it to rise over night until it has doubled in size.


Bake in a pre heated oven a 220c for 50min, turning the oven off at the end of cooking and leave the bread in the cooling down oven for a further 20 - 30 minuets.


Cool on rack.


Easy!

Sourdough Crackers (Shapes)

Ingredients: 

1 Cup Sourdough Starter

1/3 Cup Olive Oil

1 Cup Flour

Himalayan Salt

Using a Oven Tray upside down, roll out some of the dough very thin, season with your choice of herbs or salt, we are using himalayan salt.

Slice with a sharp knife diagonally as pictured below.

Bake in a 220 degree oven for 6 - 7min.

These taste just like the box variety! Hence the reason we call them shapes...

Those wanting some sour dough starter I have plenty to share!