Read Gluten-Free Makeovers Online
Authors: Beth Hillson
Gluten-Free Makeovers (32 page)
Cut the Brie horizontally in half. Spread the jam over the cut side of one half and top with the other half. Wrap in plastic wrap and freeze for 1 hour.
Meanwhile prepare the puff pastry crust.
Preheat the oven to 375°F. Line a baking sheet with a lightly oiled piece of parchment paper or aluminum foil.
Divide the puff pastry dough in half, reserving one half for a later use. Roll the remaining piece of pastry into a 12-inch round between sheets of plastic wrap. It should be thin but still have enough structure to lift off the plastic easily and without crumbling. (Breaks can be patched with leftover dough.)
Remove the top piece of plastic wrap and set the frozen Brie in the center of the round. Fold the pastry around the frozen Brie. Overlap at the top, removing any excess dough as you pinch the edges to seal. Use the bottom sheet of plastic wrap to guide the dough. Seal the top and sides by patting gently with moistened fingers. Cut out decorative leaves from any leftover dough and place on top of the dough, if desired. Brush the top and sides with the egg wash.
Bake for 25 to 30 minutes, until the top is golden brown. Remove from the oven and let cool 20 minutes before serving. Serve with crackers, if desired. The remaining pastry dough can be wrapped in plastic and refrigerated for several days or frozen for up to six weeks.
1¼ cups amaranth flour
½ cup rice flour
¾ cup tapioca starch/flour
1 teaspoon xanthan gum
1 tablespoon sugar
1 teaspoon salt
1½ teaspoons baking powder
12 tablespoons (1½ sticks) cold unsalted butter, cut into small pieces
2 large eggs
1 tablespoon water
In the bowl of a food processor, combine the flours, xanthan gum, sugar, salt, and baking powder. Add the butter and pulse until the mixture resembles coarse meal. Add the eggs and water and pulse to combine. Remove to a work surface and knead into a ball.
(Goldfish-Style Crackers)
Egg-free
I like to
think of these as art imitating life. I don’t know how many times I’ve been asked to come up with a recipe for gluten-free goldfish crackers. This recipe is both easy and satisfying and, while I have never eaten the real Goldfish, I am told these are very close.
1 cup plus 1 tablespoon Self-Rising Flour (page 16)
Salt and black pepper or pinch of cayenne pepper
4 tablespoons (½ stick) cold unsalted butter or non-dairy buttery spread, cut into small pieces
2 cups grated cheddar cheese or non-dairy cheese (about 8 ounces) (see Simple Substitutions, page 267)
3 to 4 tablespoons cold water
Olive oil
Coarse salt
In a food processor fitted with the steel blade, combine the flour blend and salt and pepper to taste. Add the butter and cheese and pulse until the mixture is crumbly. Add the water a little at a time and process for 30 to 60 seconds, until the dough comes together. Turn onto a sheet of plastic wrap, knead, and form into a smooth ball. Wrap in plastic and chill 1 hour or overnight.
Preheat the oven to 375°F.
Roll out the dough onto parchment paper to ⅛ inch thick. Using a pizza cutter or sharp knife, cut the dough into 1-inch squares. (There is no need to separate the squares. They will break apart easily after baking.) Arrange the squares on a cookie sheet. Prick the squares with a fork, brush with olive oil, and sprinkle with coarse salt.
Bake 15 to 20 minutes, until light brown. Watch carefully so they do not overbake.