Pasta Frolla, Gluten-Free

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Soy lecithin is used in place of egg yolks to bind pasta frolla and give this crust it’s rich flavor. And it rolls out perfectly.
Almond RIcotta Vegan Gluten-Free Cheesecake

For the crust

2 cups rice flour plus a little extra for rolling
1 1/2 teaspoons xanthan gum
3/4 cup vegan butter
4 tablespoons soy lecithin in 4 tablespoons water
1/4 cup sugar
3 Tablespoons Marsala wine

In a small bowl, beat the water into the soy lecithin until creamy. (I grind the entire container of soy lecithin granules and keep them in the refrigerator in a jar. It’s very sticky but blends easier with water when I am ready to use it). If the mixture is lumpy, use a sieve, strain the mixture into a another bowl so that it is very smooth. In a large bowl mix together the rice flour, xanthan gum and sugar. Cut in the vegan butter making a crumbly dough. Add in the soy lecithin and Marsala wine and knead into dough. Let chill about an hour.

Take the dough from refrigerator. Place a sheet of wax paper on a firm surface and sprinkle liberally with flour. Flatten the dough into a round circle. Dust liberally with flour and cover with another sheet of wax paper. Roll dough into desired shape/size. Remove the top sheet of wax paper. Carefully turn the dough over and press into cake or pie pan. If you are having difficulty with the dough you can press pieces of it in the pan until the bottom and sides are uniformly covered.

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