Gluten-Free & Dairy-Free Potato Pastry Dough

A recent foray into my local library yielded a great find: Loni's Allergy Free Cookbook by Australian food scientist, Ilona Wilson. Her cookbook features recipes free from 11 key food allergens. These are wheat, gluten, corn, yeast, diary, egg, peanuts, tress nuts, sesame seeds, tomato and seafood. With that many common ingredients knocked out, Ms.Wilson manages to develop allergen-friendly recipes and refine a variety of  dishes that, from its photos, look to impress.

I am always looking to improve my pastry-making skills. Ms. Wilson has a great page on a gluten-free and dairy-free pie pastry made from mashed potatoes and rice flour. I have heard of the concept of potato bread before, but not a potato pastry. 

By virtue of its rarity, I gave this recipe a try. The result was eye-popping good. The pastry was soft and its outer crusts crunchy and golden. There was a slight flavour of french fries- possibly from the combination of potato and margarine baked at high temperature- which added much yum factor to my savoury pie. 

This is most certainly a recipe to keep and share guys! 

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Gluten-Free & Dairy-Free Potato Pastry from Loni's Allergy Free Cookbook

#glutenfreedairyfreebilly working on that potato pastry dough!
Ingredients

600g well-chilled mashed potato
2 cups white rice flour
1 cup tapioca starch
1 1/2 teaspoon salt
1 1/2 teaspoon xanthum gum
3 teaspoon gluten-free baking powder
300g dairy-free margarine
addition rice flour to dust rolling surface


Directions

To make the mashed potato, peel and cut 4-5 white-skinned potatoes into chunks.
Boil until tender, drain well and mash.
Chill mashed potato uncovered in the refrigerator overnight

Directions Pt. 2

To make pastry, in a large bowl, combine rice flour, tapioca starch, salt, xanthum gum and baking powder and mix for 1-2 minutes with an electric mixer with dough hook attachments.
Add margarine in tablespoonfuls and mix for 3-5 minutes, until it has the appearance of coarse breadcrumbs. Make sure to scrape down the sides with a spatula several times during mixing. 
Add chilled mashed potato and mix for 1-2 minutes until combined.
Shape dough to form three balls and refrigerate uncovered for a minimum of 1 hour (overnight is even better)
Knead dough briefly on well-floured surface and roll out pastry to 3mm thickness.
The dough is ready for use in your pie recipe. 

Note: It is recommended to make the mashed potato the first day and the pastry and pies the next.

#glutenfreedairyfreebilly holding a veggie pie. See how nice the potato pastry turned out- crunchy and golden!

Loni's website has an abundance of resources for eating and cooking low-allergen food. Visit her at: http://lonisallergyfree.com.au/
Like her on Facebook! Loni's Allergy Free