Hoping to be of help to all those living gluten free in the United Arab Emirates – نأمل أن نكون عوناً لكل من يعيش حياته خالية من الجلوتين في دولة الإمارات العربية المتحدة
I have started to try cooking with all purpose Gluten Free flour as a change from my usual almonds and coconut flour. The taste results are pretty much like regular pastry made with white flour and I suspect that I could fool a lot of non Gluten Free eaters. However, handling it is a bit more fiddly as it tends to break up so you need to be very gentle with it. I made the dough in a food processor but you could also make this recipe by hand if you so wished. I brought my Gluten free flour from the Organic store but also noticed it in Geant (for the Dubai readers). I do love a quiche and now shall start playing with various fillings
225g Gluten Free flour
1 onion, chopped
1 tblspn oil
1/4 cup creme fraiche
100g goats cheese (cut/crumbled into pieces)
1/2 tspn grated nutmeg
salt and pepper
1 egg for glazing the pastry
•Put the flour and a pinch of salt in a food processor and add the butter. Blitz gently until the mixture looks like breadcrumbs.
•Add the egg and about 1-2 tablespoon of cold water to form a soft dough.
•Remove the dough, wrap in clingfilm and chill for at least 30 minutes.
•Preheat the oven to 200C/400F degrees.
•Knead the pastry and roll it out to line a 20cm loose-bottomed flan tin. Brush the base and sides with egg.
•Put the flan tin on a baking sheet and bake the pastry blind for 5 minutes. Remove from oven.
•Reduce the oven to 180C/350F degrees
•Make the filling by frying the onion in the oil until just soft, add the spinach and cook until just
wilted. Season with nutmeg
•Beat the eggs and creme fraiche and stir in the spinach mixture and goat’s cheese. Season to taste
•Pour the filling into the pastry case and bake for 25-30 minutes or until lightly set.
•Eat and enjoy!
-by Angela Coleby