GLUTEN-FREE BUTTER-FREE SHORTCRUST PASTRY WITH CHOCOLATE THAT DOESN’T BREAK
The gluten-free and butter-free shortcrust pastry with chocolate chips that doesn’t break during preparation.
Those like me who are used to cutting out gluten from their diets know that these flours are not easy to manage, as they lack gluten network. This dough I’ve tested for you is perfect, you’ll manage to make perfect desserts like tarts or cookies, with just a few small tricks.
The classic SHORTCRUST, as you already know, should be worked as little as possible to avoid forming too much gluten network and then puffing up during baking. Well, this is really the opposite 🙂
We need to work the shortcrust well with our hands, and if you see you’re having trouble compacting it, with the warmth of your hands you will notice the difference.
Let’s go see what the ingredients are.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 1
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 2.3 oz brown sugar (or white)
- 1.7 oz milk
- 1.4 oz sunflower oil
- 12 oz gluten-free bread flour (the mix for desserts)
- 1 packet baking ammonia
Tools
- Bowl
- Electric beaters
Steps
This is a basic gluten-free shortcrust dough that you can then use to make desserts like cookies, tarts, shortbread, etc.
In a bowl, crack an egg and pour in the sugar: beat well with electric beaters for a few minutes.
At this point, add oil and milk, mix. Gradually add the well-sifted flour and then continue to model with your hands until you form a nice smooth and compact ball.
Storage
If you don’t use it immediately, cover it well with plastic wrap and wrap a cloth around it. It should take as little air as possible, otherwise the dough will dry out and be hard to work with.
