Different pastry
I decided to try a different pastry for a seafood quiche. I zapped 2 oz of oats in the blender to turn it into a powder. I mixed this with 2 oz of plain wheat flour and about half an ounce of soy flour. I used goose fat as shortening to make it really succulent. Obviously with so little gluten the dough did not cohere as ordinary wheat-flour pastry does. Nonetheless I managed to line a quiche dish with it, after years of practice when I was myself on a gluten-free diet.
I lined it with cheese and put in strips of salmon, mussels and prawns plus seasoning, and an egg and goat’s milk with creamed spinach filling. It had about half an hour in the oven, covered with foil after the first 15 minutes. The result? It was strange. The pastry was among the shortest I’ve ever made, rather like the biscuity base of a cheesecake. I managed to lift it out in quarters with a spatula, and it held together, but only just. It crumbled in the mouth. It was actually very tasty, and the filling brilliant, but next time I do pastry like this I’ll add a level teaspoon of xantham gum to the pastry to make it stick together better.