No, I’m not coeliac but I reckon we can all do with a little less gluten in our diets. I’m also just interested in experimenting with gluten free cooking to see what you can achieve. So I made this dough. I divided it into 4- With one lot, I made a bread roll, with another, tried some gnocchi like dumplings, with a quarter I tried a steamed bun and with the rest I made a this pastie. I didn’t really like the bread- it was more like a scone; the dumplings were gross and the steamed bun heavy and cake like but the pastie worked well. I think you’d have to eat it straight from the oven or I suspect the pastry would become very hard.
- 2 brown onions
- 1 1/2 cups Macro Organics plain GF flour
- 1 tsp baking powder
- 1 tbsp yoghurt
- 1 tbsp polenta
- 1 tbsp soda water
- 1 tsp salt
- grated cheese of choice
- pinch of cumin (optional)
- 1/2 tbsp of olive oil + extra
- 1 tbsp milk (can be cow, almond, soy or rice)
Roast onions, skin and all in oven for around 45mins until soft when squeezed. Squish them out of their skins and finely dice. Mix in cumin power and cheese (I used a mix of mozzarella and parmesan but something stronger like a blue would be nice withe the sweetness of the onions).
Mix flour, polenta, baking powder, yoghurt, salt, olive oil and soda water to a firm dough. adding extra flour if necessary. Roll out on a lightly floured board to a square shape. Put cheese/onion mix in centre and fold over. Cut around the edges to make a crescent shape and press edges together. Put on a baking tray on baking paper. Mix a little olive oil with the milk (if you try to brush the pastry with the oil, it just soaks into one spot-the milk help spread it) and brush the pasta. Put into an oven of around 180 for around 20 minutes until golden brown.