A vol-au-vent is a French pastry which is made from layers of puffed pasty, hallowed out and filled with anything from sweet to savory. This gluten free vol-au-vent is stuffed with peach pie filling, however, you may fill it with something savory which contains a little sauce or moisture, such as a seafood mousse, chicken pot pie filling, etc. How this recipe came about was when I stumbled upon a recipe for vol-au-vent, and just had to make a gluten free version. While this recipe turns out a crust similar to pie crust, it can be made with my new flaky gluten free phyllo dough. This gluten free vol-au-vent recipe allows you to be creative. You can shape them into hearts for Valentine’s Day or four leaf clovers for St. Patrick’s Day. You can scallop the edges or whatever you desire. Give it a try. And I bet your guests will never know they are made from a gluten free recipe!
Note that one bottom circle and 3 rings make an excellent size vol-au-vents for desserts. However, using 4 rings for a savory meal may be best. I made one of each, but used the larger one for demonstration purposes. My mother often told me that my eyes are bigger than my mouth, but I think she meant stomach!
I found that the bottom layer and the lid of the vol-au-vent was much harder than the rest of the dough. It turned out much like pie crust, where the other layers of rings were lighter and puffier. Therefore, I suggest removing the lids as soon as possible from the baking sheet.
For my filling I used warmed Comstock peach pie filling and topped it with sweetened whipped cream, recipe found in my Gluten Free Shortcake Recipe.
I look forward to experimenting with this gluten free vol-au-vent recipe more in the future. I will probably substitute the potato starch for additional tapioca starch and white rice flour for the sorghum flour. If you experiment, I’d love to hear about your results.
A gluten free vol-au-vent recipe using homemade dough similar to pie crust, but lighter. Fill with a savory or sweet filling.
Ingredients:
Instructions:
Tips
Gluten free vol-au-vents may be reheated in the oven at 400°F for 15 minutes.
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