River Cottage Gluten Free by Naomi Devlin

Author:Naomi Devlin
Language: eng
Format: epub
Tags: Food*Cooking*Diet*Gluten-Free, Food, Cooking, Cookbook
ISBN: 9781408863664
Publisher: Bloomsbury Publishing
Published: 2016-01-13T16:00:00+00:00

chestnut pastry

Chestnut has a melt in the mouth quality that you don’t often get with such a deeply flavoursome flour. In pastry it can become a crisp tart crust, or when used to make the date pastries, it has a satisfying fudgy texture, a crisp exterior and a lovely taste, reminiscent of brown bread. You can make it savoury or sweet, but chestnut really does come into its own once you pair it with muscovado. The pastry will turn nut brown when it is cooked.

makes 600g (1 quantity)

100g chestnut flour

60g rice flour

80g tapioca starch

100g light muscovado sugar

2 tsp ground psyllium husk

1½ tsp gluten free baking powder

4 pinches of sea salt

180g unsalted butter, softened

80g full fat Greek yoghurt

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