AIP, Vegan, Gluten Free, Dairy Free, No Egg, No Nuts, No Processed Sugar
If you have ever tried to make pastry that is gluten free, dairy free, nut free, egg free and AIP compliant, then you would know how hard it is to find a recipe that works. This AIP Pastry is a little tricky to make but definitely worth it if you have allergies or want to be a little healthier and get away from mass produced flours.
I tried so many combinations of flours and fats but the hardest part is getting something to act like gluten or egg . Xanthan Gum is usually used to get a gluten like texture but it’s still not the same and is artificial and not AIP compliant.
So far I have made sausage rolls (check out my Healthy Sausage Roll Recipe) with this pastry and also beef pies but it could definitely be used for so many more recipes.
The key to how this pastry works is the Tapioca Cheese Recipe which acts as the gluten and holds the pastry together. Once you push the flour into the tapioca cheese, it holds the flour together and you get a dough that is so similar to normal pastry dough it’s amazing.
Instructions:
Begin by preparing the tapioca cheese recipe, followed by grating the sweet potato. You’ll require one cup of grated sweet potato for this step and combine them together.
Boil the kettle and while that’s boiling, just add everything into the mixing bowl with the Tapioca cheese and sweet potato. You can start pushing the flour into the tapioca cheese with a wooden spoon, but it can be quite hard and in the end you will have to use your fingers.
Tip:
If you don’t have unscented coconut oil then you can use regular coconut oil or olive oil should be fine. You might have to add a little more cassava flour.
Just try your best to combine, make sure you spend at least 10 minutes pushing the flour into the wet mixture before you attempt to add the water, as sometimes it is not necessary to add anymore liquid. If you mixture is not forming a dough but breaking apart then add the hot water a tablespoon at a time and mix again, then get your hands into the bowl and really push all the flour through the mixture until it forms a nice smooth dough ball.
In the picture shown above, the blend had excessive moisture and stickiness. Hot water wasn’t necessary, but additional cassava and arrowroot flour were required to form a dough ball.
This can now be used in any recipe that requires pastry but it will still require special steps like sausage rolls or beef pies.
Beef Pies:
For beef pies, place the dough on some baking paper and then roll out into a sheet, you might have to split into 2 or 3 balls depending on how big you have done your paper. Place another sheet on top to stop it sticking to the rolling pin and roll to 2mm thick.
Doesn’t have to be perfect just try to get it thin and even then it’s ready to use. The best way is to peel off the top piece and use the baking paper to form over what you are using it for.
Below, you’ll see the level of thinness I achieve for the pastry used in my pies.
I use a spatula to lift up a section of the pastry and then break off sections and put it in the muffin tray and join them together with my fingers
Add each part into the muffin tray a piece at a time and slowly combine them together to form the shell as shown below:
Place in the oven at a low-medium temperature for about 15-20minutes just to lightly cook and harden up the shells ready for the mixture.
Add the mixture into the shells but don’t over-fill.
Roll out some more pastry and use to cover the top, push the side in a little then spray with olive oil and sprinkle with sesame seeds (don’t add if you are at the first stage of AIP), then poke some holes in the top and bake in the oven at the same temperature for 20 minutes.
Sausage Rolls:
You can also use this patry to make sausage rolls, check out my post Healthy Sausage Roll Recipe to learn more, but basically you roll out the dough between two big sheets of baking paper then place two rows of mixture down the left and right middle then roll over each side to combine into the sausage rolls as shown below:
If you like this recipe you will love my other recipes
If you try this recipe let me know in the comments below the post.
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Equipment
Ingredients
- 1 cup Cassava Flour
- 6 tbsp Arrowroot Flour
- 1 tsp Salt
- 6 tbsp Tapioca Cheese See Recipe from website
- 2 tbsp Unscented Coconut Oil
- 4 tbsp Hot Water
- 1 cup Sweet Potato grated
Instructions
- Combine all ingredients in a bowl while you boil the kettle
- If you are using frozen tapioca cheese from freezer, microwave the cheese for 30seconds before adding to the rest of mixture, otherwise the pastry doesn't stretch and stay together. You may need to add extra cassava flour and arrowroot flour.
- Mix the flour then add the hot water
- Combine with a spoon until it starts to come together and then use your hands
- Keep squeezing and pushing the flour into the wet Tapioca Cheese
- You should end up with a perfect dough that's not too sticky or dry and can be rolled out fairly thin to use with any other recipe
Tapioca Cheese (AIP,Paleo,Vegan,GF,DF)
Good luck.