Gluten-Free Doughs

Appears in
Pastry Perfection
Pastry Perfection

By Nick Malgieri

Published 2014

  • About

These recipes were both shared by Michelle Tampakis, our gluten-free baking expert at the Institute of Culinary Education and a friend and colleague for more than 30 years. After discovering her gluten allergy, she plunged wholeheartedly into working with alternative flours and has developed delicious recipes in every category of baked goods - her rice flour pasta and her gluten-free brioche are both outstanding. She now owns and operates Whipped Pastry Boutique, a gluten-free bakery.

Chances are that if you have wheat sensitivities of any kind, you won’t be reading this book, but many readers might be inspired to prepare a pie or tart for someone who is gluten intolerant. There are quite a few pie and tart fillings that contain no flour, which would pair well with these doughs. Please remember though, that if you decide to bake for someone who can’t have wheat, you’ll have to scrupulously clean all your vessels, utensils and work areas; even a minuscule amount of flour could cause a life-threatening reaction in someone with a severe allergy.