How To Make A Gluten Free Angel Slice
The summer holidays are here at last and I thought I'd do a blog to help keep the...
The thought of making gluten free pastry really scared me. I was never any good at making normal pastry so how was I going to get on with gluten free?!
I decided to give the Juvela recipe a go. It was the same as my normal gluten pastry recipe so I wasn’t holding out much hope for it working.
I was so surprised when it looked normal.
But what would it taste like?
Up until now, I hadn’t been very impressed with the taste of gluten free pastry. It was difficult to eat as it had the texture of tough leather and the taste was awful.
Well, I’m pleased to say that Juvela pastry tastes just like the real thing, if not better!
Melt in your mouth, buttery and delicious! In fact, it was lighter than normal pastry and obviously didn’t make me feel ill afterwards.
I set out to try out all my old pie and pastry recipes using Juvela and I got the thumbs up from everyone.
Today, I’d like to share with you my recipe for Bakewell Tarts. It is a British favourite and something that I really missed when I got my diagnosis.
You will need 2 cupcake trays and a 3 inch round cookie cutter as well as the following ingredients.
Buttery Shortcrust Pastry: