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Date: | Mon, 22 Nov 2004 11:06:20 -0800 |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi All!
It seems some people could not open the link - so I am posting the recipe here! Best of luck! Let us all know is you have success! I also sent this to Mr Ritts.
Joy!
Mary
Here is the entire message:
"Karen, from the gluten-free kitchen site http://groups.yahoo.com/group/glutenfreekitchen/ makes croissants with success. She posted the recipe to my request:
Croissants.
This recipe is from the book "Lekker glutenvrij" and that's dutch for "tasty
glutenfree". It is supported by the Dutch Coeliac Association.
I have another recipe which is easier, but I prefer this one.
The flour I use for croissants mainly consists of corn, both starch and
flour, and a bit carobe for thickening. It is very fine.
The authors suggest the use of a special (Tupperware) rolling pin which can
contain icecubes but that's one step too far for me (and I am not keen on
those parties...).
However, it is essential everything is icecold. So the water should be
nearly frozen (I put it in the freezer and start using it when the first
crystals appear). Start with cold ingredients and a cold rolling pin. And I
put the dough between 2 layers of plastic wrapping foil to roll (fasten the
lower layer in the corners with tape).
250 g // 2 1/4 cup GF flour
2 x 100 g // 2 x 1/2 cup butter
125 ml // 1/2 cup water
3/4 teaspoon baking powder
pinch salt
Cut 1/2 cup of butter in cubes and put it with the flour, baking powder and
salt into a bowl.
Mix a few minutes on low speed until the mixture resembles fine breadcrumbs.
Cut the other 1/2 cup of butter in cubes and put it with the icecold water
all at once into the mixture.
Mix only 10 seconds on low speed.
Roll out the dough gently into an oblong, then fold into three.
Turn a quarter and roll gently again.
You might want to use some extra flour if it's too sticky.
Fold into three* and roll to 3 mm thickness (1/10 of an inch).
*If the dough gets too warm at this point, it's better too cool it in the
fridge for 1 hour.
Preheat oven to 435ºF. Grease a baking sheet or use non-stick baking paper.
Cut the dough into triangles (baseline half the size of the sides)
Roll with some air in between and bend a bit to get the croissant shape.
Brush with a little bit of melten butter.
Bake 15-20 minutes until golden brown. Eat a.s.a.p.
Good luck with it, and dream of Montmartre when it's in the oven!
Karen.
from Mireille, Waterloo, Quebec, GF since dec. 97"
This related message might also be of help:
"My Mom has a beautiful antique glass rolling pin which is designed to be filled with ice water and ice cubes. You often see them in antique shops with the screw on cap missing-they take the cap from a small canning jar (Ball). Very handy thing to have, just don't drop it! Margaret in NC"
*Support summarization of posts, reply to the SENDER not the CELIAC List*
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