Sans Sucre Sweet Crust Dough (GF version)

Gluten Free Sweet Crust Dough

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Category: Bases

Cuisine: French

Gluten Free Sweet Crust Dough

Here is a lovely and sturdy tart crust dough that rolls out beautifully thin. The initial recipes I used for crusts were all so delicate and sticky because they were almond-flour based. This low carb crust dough is mainly built on the keto flour blend, with a few other enhancements for flavor and texture. It’s very forgiving, so feel free to play around with the ingredients! For those who are able to tolerate gluten, I will also be sharing a tart crust dough recipe that I love. There are fewer and less expensive ingredients involved, but still low carb. I find that gluten adds a lovely bite and makes the dough a bit easier to handle.

Ingredients

  • 10 Tbsp unsalted butter, softened
  • 1/2 c powdered erythritol
  • 1/2 c allulose
  • 1 egg
  • Pinch of salt
  • 1.5 c @keto.luna #ketoflour
  • 1/4 c oat fiber
  • 1/4 c lupin flour
  • 1/3 c almond flour

Instructions

  1. Preheat oven to 330F or 325F convection.
  2. Cream the butter and sweeteners with a spatula until a homogenous paste forms.
  3. Mix in egg and salt.
  4. Gradually sift in all flour ingredients, working quickly, and combining into a soft ball of dough.
  5. No kneading required! As soon as you get a homogeneous ball of dough, flatten to 3/4″ and wrap in plastic.
  6. Place in fridge for at least 30 minutes to absorb and firm up.
  7. Remove dough from fridge and roll out to desired shapes. Maintain a constant thickness, no thicker than 0.25″.
  8. If your mold surfaces are not perforated, you should prick or blind bake, otherwise air bubbles will expand and ruin the clean surfaces.
  9. Bake at 330F (lower temp due to special flours) for about 15 minutes, or until golden brown.

Notes

Shaping is a whole other skill that I’ve shared a few videos on. Key tips: keep the dough cold, roll it out thinly between parchment paper, chill before attempting to peel it, CHILL in its final mold, then bake. The lower temperature is due to the special flours. I enjoy using perforated tart rings on top of a perforated silicone mat, on top of a baking rack. It’s definitely more expensive equipment than a simple pie pan, but it’s the only way to get that super sharp geometry without pricking or blind baking.

http://sanssucrebakerie.com/sans-sucre-sweet-crust-dough-gf-version

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