Best G.F. Pastry Flour Mix

Makes 28 cups of mix

4 bags Bob’s Red Mill sweet white sorghum flour (each bag is 623g)

1 bag Bob’s Red Mill tapioca starch (454g)

1 bag Bob’s Red Mill potato starch (623g)

1 ½ cups plus 2 tablespoons golden flax meal

¼ cup plus 1 teaspoon xanthan gum

¼ cup plus 1 teaspoon aluminum free baking powder

2 tablespoons good quality sea salt

Mix together with your hands making sure that all of the ingredients are evenly distributed and lots of love is added. 

Pastry Dough

2 ⅓ cups pastry mix

1 cup or 2 sticks ( 226g ) cold cultured unsalted butter cut into a small dice

2 tablespoons apple cider vinegar in

¼ cup plus 2 tablespoons ice water or milk

In a food processor or by hand:

Add the pastry flour and diced butter, pulse until the size of French lentils. Put into a mixing bowl and add the liquid. Bring together and form into 2-4 flat discs, chill before using.

Notes: Gluten free doughs work best when allowed to fully expand their gums and gels (xanthan gum and flax meal). The chilling process allows the fat to harden, creating flakiness, and also allows the gums and gels to expand for better binding power. The acid liquid is also important because gluten free flours perform better in an acidic environment.

This mix can be used for any kind of pastry dough tender or flaky.

Enjoy!    

Sidonie Maroon

A blue dot kitchen 2018