Gluten Free Pastry

Ingredients

1 1/2 cup whole bean flour (try puree) 1/4 cup cornstarch 1 tbsp cornmeal 1 tsp gf baking powder 1/2 tsp salt 6 tbsp vegetable shortening 1 egg white 3/4 cup cold water	Advertisements

Preparation
 
Bean flour is a new product being promoted by the Ontario Coloured
Bean Growers of Ontario. If not available to you, try white bean
puree. Less fat is required with bean flour than whole wheat flour
for pastry.

Stir together dry ingredients, then cut in shortening until mixture is
crumbly using pastry blender or 2 knives. Try adding puree
alternately with shortening.

Whisk together egg white and a little less water if using bean puree.
Stir into dry ingredients to make a soft dough. Divide dough in half.
Roll dough out to 1/8" thickness on a cornstarch dusted surface,
between layers of waxed paper or layers of plastic wrap. Press into
pan, patching if necessary.

For pie shell or single crust: Trim edge leaving half-inch overhang
to tuck under and flute edge. Line inside of pastry shell with piece
of foil. Bake at 400 F for 15 minutes or until edges are golden
brown, remove foil.

For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2 inch
overhang under edge of bottom crust, press firmly together. Flue
edges. Cut steam vents. Bake as recipe directs for filling.

Makes 1 double-crust, 2 single pie shells or 24 medium tart shells.

Double crust: 184 calories, 1 starch, 1 fat choice 8 grams total
fat, 2 grams saturated, 0 mg cholesterol, 4 grams protein, 18 grams
carbohydrate, 44 mg sodium,
274 mg potassium. High fibre.

Adapted from Full of Beans by Violet Currie & Kay Spicer, 1993 Shared
but not tested by Elizabeth Rodier Jan 94

 

 
Servings:
8

 

Golden Potato Rolls
Dissolve yeast in water; set aside. In a saucepan, combine milk, shortening, and potatoes; cook and stir over low heat just until shortening is melted. Remove from the heat and place in a large bowl with sugar, salt, 2 cups of flour and the yeast mixture. Add eggs; mix well. Cov (Upload by user)

Golden Potato Wedges
Preheat the oven to 400. Cut the potatoes lengthwise into wedges. Sprinkle with some of your favorite salt free seasoning mix. (Garlic powder and paprika are good choices.) Bake on a nonstick baking sheet for 45 to 60 minutes, or until they are easily pierced with a fork.b (Upload by user)

Graham Cracker Crust
Combine graham wafer crumbs, butter, spices. Press into a 9 inch pie plate or 8 inch square cake pan or 9 inch spring form pan. Chill in refrigerator 2 hours before filling. If desired, reserve 2 tb of the crumb mixture to sprinkle on top of the filling. 9" pie crust, (Upload by user)

Graham Cracker Pie Shell
Break graham wafers into small pieces, place in a plastic bag, fasten opening with a bag tie, and press with a rolling pin or a large jar to make crumbs. Continue until all crumbs are fine (total of 1 1/4 cups). Empty into bowl. Melt the margarine, add to crumbs, and mix well wi (Upload by user)

Grandma B s Oatmeal Cookies
Preheat oven to 325 F. Spray baking pan, 13 x 9 ~inches, with vegetable spray. Cream margarine and sugar until fluffy. Stir in molasses, egg substitute, and orange juice concentrate. Mix in the remaining ingredients. Spread in pan. Bake for 25 to 30 minutes. Cool. Cut into bars (Upload by user)

Grandma Weiss s Kimmel Soup
Cut a small square of cheesecloth and tie the caraway seed in it securely, or sew the bag closed to be srue that caraway seeds do not fall into the soup. Set aside. In a 2 quart pot melt margarine and stir in 1 tb of flour. Cook until light brown. Then gradually stir in 1 c of w (Upload by user)

Granola Bars Bw
Preheat oven to 350 F. Cream the oil, brown sugar, and molasses together in a bowl. Add the defrosted unsweetened orange juice concentrate. Combine the flour, baking soda, cinnamon and ginger. Blend into the creamed mixture. Stir in the oats, raisins, apricots, sun (Upload by user)

Granola Bars No3
Preheat oven to 350 F. Cream the oil, brown sugar, and molasses together in a bowl. Add the defrosted unsweetened orange juice concentrate. Combine the flour, baking soda, cinnamon and ginger. Blend into the creamed mixture. Stir in the oats, raisins, apricots, sunflower seeds, (Upload by user)

Greek Burgers
Mix ground beef, garlic; lemon juice, oregano leaves; cumin, pepper, plum tomato, and parsley. Form into 4 patties about 3/4" thick. Grill or broil, 4" from souce of heat, ofr 3 minutes, for 3 minutes on each side for medium rare. Cut the top thrie off each of four 6" (Upload by user)

Greek Style Mushrooms
Clean the mushrooms and remove just the soiled end of the stem. Set aside. Combine the remaining ingredients (not the mushrooms) in a 2 quart 2 L) microwave casserole or bowl. With the microwave on HIGH, cook for 5 to 6 minutes. Remove from the microwave, and cover (Upload by user)
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Green Gold Squash
Slice zucchini and squash in thin rounds. Mix with garlic, oregano, and pepper, and place in a steamer basket over boiling water. Cover and steam 2 minutes or until just tender. Remove from basket to serving bowl and toss with oil. Food Exchange per serving: 1 VEGETABLE EXC (Upload by user)
TAG: squash, ,

Green Beans With Mushrooms
Place beans in saucepan containing boiling walted water. Add salt and sugare. Cover and simmer for 30 minutes; drain. Saute mushrooms in butter and add to beans. Nancy O Brion NOTE: Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (Nancy O S note: 1/2 Cup of but (Upload by user)
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Green Beans
Remove ends from beans. Leave beans whole or cut crosswise into 1" pieces. Place beans in 1" salted water (1/2 ts salt to 1 c water). Bring to a boil and cook uncovered for 5 minutes. Cover and cook until tender, 5 to 10 minutes longer. Drain beans, turn into a warm bo (Upload by user)
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Green Grape Spritzer
In blender container, combine grapes and pineapple juice. Cover; blend until smooth. Strain to remove grape skins. Return liquid to blender container. Add mineral water, blend 10 seconds to combine. Serve immediately. S: FAST & HEALTHY 60 calories 0 g fat   (Upload by user)
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Green Peas Mushrooms
In a saucepan, bring water to a boil, add peas and cook 5 minutes or until just tender. Drain. Meanwhile, heat oil in a non stick skillet and saute mushrooms and green onions until tender. Combine with peas and toss with soy sauce. Food Exchange per serving: 1 STARCH/BREAD EXCHA (Upload by user)
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Greens Galore
Wash the greens well and chop some of the stems with the leaves. In a large saucepan, cook onions in oil or butter until golden. Add greens and water. Cover and cook over medium heat, stirring occasionaly, just until the greens are tender. Season with salt & pepper. Sprinkle br (Upload by user)
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