Vinegar For Gluten Free Pastry | Ask Nigella.com (2024)

Full question

Is it necessary to use rice vinegar in the gluten-free pastry in the Gluten-Free Apple And Blackberry Pie, or can I use white vinegar?

Our answer

Nigella's Gluten-Free Apple And Blackberry Pie (from SIMPLY NIGELLA) has a pie crust that is made with gluten-free plain (all-purpose) flour and mixed with a combination of ice-cold water, sour cream and rice wine vinegar. The addition of vinegar and sour cream helps the dough to be a bit more flexible when rolling out and also to brown slightly more easily when baked in the oven.

Rice wine vinegar doesn't have a strong taste so it is useful for this dough, but it can be replaced with other acids. Our preference would be to use fresh lemon juice as an alternative as it will not affect the flavour of the crust. If this is not available then cider vinegar or white wine vinegars would be the next best options, but if possible try to use lemon juice instead.

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Vinegar For Gluten Free Pastry | Ask Nigella.com (2024)

FAQs

Vinegar For Gluten Free Pastry | Ask Nigella.com? ›

Our answer

Does adding vinegar to pie crust stop gluten? ›

Vinegar, buttermilk, lemon juice, and vodka all change the interaction of the liquid and gluten in the dough. But the difference between a dough with acid in it and one without (when made with the same technique) is infinitesimal. In other words, no ingredient can cure poor execution.

Why use vinegar in gluten-free baking? ›

Apple cider vinegar or another acid lightens up the dough. You can add up to 4 Tbsp of acid for 500 g gluten-free flour. Don't worry, you won't be able to taste it afterwards. To lighten up a yeast dough even more, you can add a packet of baking powder or cream of tartar baking powder to 500 g flour.

Should you add vinegar to pastry? ›

What does vinegar do to pastry dough? One ingredient that you can add to a pie crust that is a little more unusual is vinegar. Vinegar helps tenderize pie dough because it slightly inhibits gluten development, leading to a crust that is flakier and easier to work with.

What does apple cider vinegar do to pastry? ›

The acidic properties of vinegar inhibit gluten, some will say. This theory proposes that once the water and flour are combined, gluten starts forming, causing the dough to grow tough. Adding an acid, the theory goes, stops the gluten in its tracks and rescues the crust from toughness.

Does vinegar neutralize gluten? ›

Most vinegars are gluten-free. Most varieties are distilled and made from inherently gluten-free ingredients such as grapes. The only vinegar that needs to be avoided is malt vinegar. Malt vinegar is not distilled, and malt is derived from barley, a grain that is not gluten-free.

What reduces gluten formation in pie crust? ›

Any good pie crust recipe is about controlling that gluten development. “The fat coats the proteins and prevents gluten formation,” Sharma says of Parks's technique of using a higher ratio of butter and squashing it into large pieces (instead of pea-size ones).

What is a substitute for white vinegar in pie crust? ›

Ice Water/Vinegar Mixture: Adding an acid to the dough creates a more tender crust. I use white vinegar for this recipe but you can substitute it with apple cider vinegar, lemon juice or vodka.

What is a substitute for apple cider vinegar in gluten-free baking? ›

Rice wine vinegar doesn't have a strong taste so it is useful for this dough, but it can be replaced with other acids. Our preference would be to use fresh lemon juice as an alternative as it will not affect the flavour of the crust.

How to make gluten-free dough more elastic? ›

Psyllium husk is the crucial ingredient in gluten free bread baking. It acts as a binder, and it gives gluten free bread dough the elasticity, flexibility and extensibility it needs so you can actually knead and shape it without any problems.

What does vinegar do to dough? ›

Vinegar helps with creating a tender and moist crumb

But it's not just about the rise! Vinegar also helps in creating a tender and moist crumb in our baked goods. This is because the acidity of vinegar interferes with gluten development.

Why do you put vinegar in phyllo dough? ›

There are two key elements to promoting the extensibility necessary in the dough: adding vinegar to the dough, which weakens some of the gluten bonding, making it less elastic; and ample resting. Of course, it takes practice, just like working with any kind of dough.

What is the secret to making flaky crust? ›

Cold butter is the key to flaky crusts. Do not skip this step. You must put your butter in the freezer to get it nice and cold. Many people do not like working with frozen butter, but it makes all the difference in the world when you create your pie dough.

Does vinegar inhibit gluten formation? ›

Vinegar can affect the gluten development in dough. Gluten gives dough structure, but too much gluten development can make dough tough. Acid can hinder gluten development; so, a bit of vinegar (or lemon juice) can make pie dough slightly more tender. But the math—and thus the technique—is a little fussy.

Is white or apple cider vinegar better for baking? ›

You can use apple cider vinegar and white vinegar in most recipes in the same way, but apple cider vinegar tastes much more sour. You can often exchange apple cider vinegar for malt vinegar or use white vinegar instead of white wine vinegar when cooking.

What does egg do in pastry dough? ›

Eggs play an important role in everything from cakes and cookies to meringues and pastry cream — they create structure and stability within a batter, they help thicken and emulsify sauces and custards, they add moisture to cakes and other baked goods, and can even act as glue or glaze.

How do you reduce gluten in dough? ›

Without water, gluten cannot fully activate. If a dough isn't well-hydrated, bakers might add gluten where they don't need it, or more than they should. By properly hydrating the dough, bakers can reduce the amount of gluten if not eliminate it completely. There are dough conditioning enzymes for this.

Is vinegar a dough enhancer? ›

Vinegar is a sour-tasting liquid used as a leavening agent, pH regulator, acidulant, preservative, antimicrobial agent and dough improver.

Why is my gluten-free pie crust so hard? ›

Gluten Free Pie Crusts Don't Brown Like Gluten Crusts Do

Also, DO NOT OVERCOOK YOUR PIES. If you wait for your gluten-free pastry to brown before you take it out of the oven, it will become hard and over-cooked.

What happens when your pie crust has too much gluten? ›

The key to standard pie crust is having pockets of fat surrounded by flour. But if that fat starts to melt and mixes with the flour, it can start to develop gluten, which can lead to a tough crust.

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