-=> Quoting Shawn Highfield to Dave Drum <=-

 SH> I love quiche ... got a crust I like for it.  If I ever get it
 SH> correct I'll post the SH> recipe. Somethings just don't taste
 SH> good gluten free.

I have no idea if this is any good or not but I'll throw it out for
you to look at ...

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gluten-Free Pastry
 Categories: Healthy, Diabetic, Pies, Pastry
      Yield: 8 Servings
 
  1 1/2 c  Whole bean flour
    1/4 c  Cornstarch
      1 tb Cornmeal
      1 ts GF baking powder
    1/2 ts Salt
      6 tb Vegetable shortening
      1    Egg white
    3/4 c  Cold water
 
  Bean flour is a new product being promoted by the Ontario Coloured
  Bean Growers of Ontario.  If not available to you, try white bean
  puree. Less fat is required with bean flour than whole wheat flour
  for pastry.
  
  Stir together dry ingredients, then cut in shortening until
  mixture is crumbly using pastry blender or 2 knives.  Try adding
  puree alternately with shortening.
  
  Whisk together egg white and a little less water if using bean
  puree. Stir into dry ingredients to make a soft dough.  Divide
  dough in half. Roll dough out to 1/8" thickness on a cornstarch
  dusted surface, between layers of waxed paper or layers of plastic
  wrap. Press into pan, patching if necessary.
  
  For pie shell or single crust: Trim edge leaving half-inch
  overhang to tuck under and flute edge. Line inside of pastry shell
  with piece of foil. Bake at 400 F for 15 minutes or until edges
  are golden brown, remove foil.
  
  For double-crust pie: Trim edge, fill, roll top pastry. Tuck 1/2
  inch overhang under edge of bottom crust, press firmly together.
  Flue edges. Cut steam vents. Bake as recipe directs for filling.
  
  Makes 1 double-crust, 2 single pie shells or 24 medium tart shells.
  
  Double crust:  184 calories, 1 starch, 1 fat choice 8 grams total
  fat, 2 grams saturated, 0 mg cholesterol, 4 grams protein, 18 grams
  carbohydrate, 44 mg sodium, 274 mg potassium.  High fibre.
  
  Adapted from Full of Beans by Violet Currie & Kay Spicer, 1993
  Shared but not tested by Elizabeth Rodier Jan 94
 
MMMMM
 
This one would only work with fruit and other sweet dessert pies,
not quiche ...


MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Wedel's Gluten-Free Pie Wedels Glutenfria Paj
 Categories: Scandinavia, Pies, Pastry, Nuts
      Yield: 4 Servings
 
           Dough:
  3 1/2 oz Butter or margarine
  3 1/2 oz Almond paste, coarsely
           Grated
      1 c  Cornstarch
 
  Chop together the ingredients to a smooth dough. Press it out in a
  pie pan and bake for about 30 minutes at 400 F. Serve lukewarm with
  some vanilla ice cream or lightly whipped cream.
  
  Rhubarb filling: Pre-cook 6 - 7 rhubarb stalks in 3/4" long pieces
  and put them in the pie crust. Sprinkle with scant 1/4 cup sugar
  mixed with 1 tbs cornstarch. Decorate with flaked almonds. Bake as
  above.
  
  Prune filling: Finely chop around 20 pitted prunes. Mix with 3 eggs
  and 1 cup creamy milk. Pour this mixture in the pie crust, bake as
  above and allow to cool. Sprinkle with powdered sugar and serve.
  
  Apple filling: Press out 2/3 of the dough in the pie pan. Put on 4 -
  5 tart apples in thin slices, alternated with 1 tbs cinnamon, 2 tbs
  sugar and some raisins. Crumble remaining pie dough on top, sprinkle
  with flaked almonds and bake as above.
  
  From: Bella in Gothenburg. Sweden
 
MMMMM
 



Cheers

Jim


... Other countries don't have doughnut shops open for breakfast.
... Because doughnuts are not breakfast food.

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