Learn how to make delicious gluten-free pastries with Becky Excell on This Morning. Join her for a pastry masterclass you won’t want to miss!
Learn the art of gluten-free pastry with Becky Excell
Join Becky in a pastry masterclass where she shows us how to create delicious gluten-free pastries using shop-bought pastry. In this video, she demonstrates three tasty recipes starting with a Greggs classic, the Sausage and Bean Bake. She then moves on to a Chicken and Mushroom Pot Pie, and finishes off with an upside-down apple pastry. These recipes are simple yet incredibly tasty, perfect for anyone looking to try their hand at pastry making.
This cooking demonstration is a part of This Morning’s series where they bring in guest chefs to share their expertise and recipes with the audience. If you’re a fan of savory pies or sweet pastries, this video is sure to inspire you to get cooking in the kitchen. Follow along with Becky as she guides you through each step, making pastry-making accessible and enjoyable for all.
Flaky and Fabulous: Becky Excell’s Gluten-Free Pastry Perfection
Time now for some food Becky EXL is in the kitchen today Becky it’s lovely to have you with us yes thank you for having me what the blue blazes are we doing the blue is this the whole the blue thing we we are looking great um so yeah I’m going to be making three different things with glutenfree puff pastry um so obviously everything is.
Gluten-free so walk us through obviously people hear it a lot and if they’re not gluten intolerant so what exactly does that mean and and and celc can be gluten intolerant two different things so celiac disease gluten intolerance wheat allergy all completely different things um most important thing with celiac disease though is it’s an autoimmune.
Condition so you have to be super super careful it’s not just you know you hear so often that people have gluten-free stuff and then in restaurants and then they’re like well does it matter if it’s put in a fryer or there’s crumbs like one crumb can make someone eill and it’s not just those shortterm sort of things like oh I’ve got a bit of a tummy ache.
Or something which people you know people think that that’s all you get there’s so many short-term symptoms but then there’s also longer term make you really poorly so cross contamination big big no which is why everything is super safe today so what I’m going to be making I’m going to be I’m going to try and make three things in this space of.
Time um first thing I wanted to make was a cheese and bean bake so yum you know like bakeries in towns and stuff there’s a certain bakery that makes these sort of bakes I’m sure none of us have any idea who you’re talking about I can’t go in there so you you guys you go into town do a bit shopping and stuff you might think oh fancy sausage Ro fancy a.
Cheese and Bean bake you walk in and get one yeah yeah if you were with me You’ be you’d be eating it and I’d be standing there like can’t I wouldn’t do that to you rather go without them oh thank you but that’s the whole thing that you know people like me can’t have stuff like that and so we really do miss out and it seems like you know it’s just.
Basic things but when you when you’re suddenly told you can’t have these things at all so what’s gluten-free pastry made of what what flour do they do you guys use so so gluten-free stuff generally we use like rice flour tapioca starch um potato star all different things does one does one in your experience taste better than the others.
Well we blend them all together so a flower blend a gluten-free flower Blends like a mix of loads of different ones all comes together and makes something that kind of is as close to gluten as we can but not gluten is it hard for you to kind of eat out and about then do you have to kind of freethink ahead of everything it’s It’s Tricky it’s really.
Hard like we like all gluten-free people do struggle it’s got so much better I’ve been gluten-free 15 years so much better now than it was but it’s it’s difficult and there’s a lot of issues with the whole cross contamination thing that restaurants don’t understand um and sometimes they even charge you extra to be free so you know you go out for a.
Pizza everyone else is paying a tener they’ll be like oh you’re going to pay 12250 it’s like well I didn’t choose this this is not a choice you know I don’t I don’t want to eat gluten-free and in terms of the pastry you use is that relatively easy to get shop Bard stuff now this is relatively easy to get in all supermarkets but I looked.
Yesterday cost double the price right my go so you know that’s the whole thing thing with gluten-free is that we end up you end up paying a tax for we end up paying so much more like gluten-free bread four times more expensive than regular bread doesn’t taste as nice no so so I mean does taste as nice what you’re doing now so put little Frank fur.
Is in there put beans put some sausage bit of cheese this is this is what we want you’re excited a Monday a good start to a Monday this is normally a Friday kind of VI no Mondays are the day to have all the stuff cuz we’re feeling a bit yes yeah we need this I know I think we’re we’re sort of channeling the Blue Monday feel here we need to have.
Something nice so I’ve got sort of cheese beans um and stuff in there obviously you can use like veggie Frank fter and stuff so we’ve made you a nice veggie one over there thank you um and then what we want to do is want to just brush around the edges of this and you can put whatever filling you want in to be fair you could you know you could do.
A steak bake does the egg do more than glaze it or like what does is that like almost like work as glue yeah so with this we just put this in here put it on the top so to stick it down and you just stick that down and it does but also you would want to use like a fork to like cre it as well just so that it stays CU you don’t want all that.
Don’t want the beans to that off because the beans you want to keep the beans you know it’s not a nice feel and then so you’d crimp that all the way around just do a little bit of an egg wash I love an egg wash you do like you like an egg wash well it’s just oldfashioned something wonderful reminds me of my mom baking when I was a kid you know um so.
Yeah just put that all the way around then we do the other one but I feel like I’ll just you don’t need to see me crimp load do you so let’s I me I happily watch it but these are something fun coming our way so first up we’ve got yours you got a nice V on that one thank you so much sorry over the cheese and bean bakes so whilst you’re tucking into.
That I just got to keep going you crack so I’m now going to be making some chicken and mushroom pot pies great so again something that you know I do as well yeah when glutenfree people go to a restaurant we don’t get this we might we might be offered a pie without the lid like I’ve been offer a burger without the bun you know all these sort of.
Things all these things pie without the lid is basically a casserole yes it’s not it’s not the same is it so do you feel like often they’re just offering the kind of same meals when you go out with losing stuff with st so so you have a roast dinner without the yorkish puddings very good you like it yeah see and would you you can’t taste different.
So many people say to me gluten-free stuff you know oh T must taste rubbish it doesn’t it doesn’t taste rubbish at all delicious so in here I’ve got some leaks some mushrooms some chicken and we put that all together sweat that all down put it all down hopefully just I know what these Hobs are like oh they’ve got mind of their own heard I’ve seen.
Many people struggle with these Hobs so we put that all in cook that all down the chicken was already cooked yeah um and then I’ve added it back in then we want to add in some corn flour a glutenfree flour um naturally so just pop that in and that helps to thicken stuff so just put that in mix it all around but yeah for for gluten-free.
People we we do really really struggle just because we’re we’re not given the the choices other people are yet we don’t ever choose to eat like this and I I feel like that’s really frustrating and the fact that we have to spend so much money on our cooking you Noti just though and I don’t know if this is what the answer to this is but it it feels.
Like there’s been more awareness in the last 5 to 10 years I’m not saying I’m not saying it’s there yet but like I know more about it than i’ used to I would agree yeah no I think because I’ve been going through 15 years so at first go to the supermarket there was one loaf of bread it was disgusting now you’ve got maybe 15 loaves of bread most of.
Them are still not great that’s some gluten-free stock so this is other stuff that you would also need so you need use glutenfree flour glf free stock um add a little bit of milk in here I don’t want to rush you only got a couple of minutes left and now you got two recipes we’re going to we’re going to get there your chat so good that yeah so basically mix.
It all down simmer it up and then what we do once that’s done is that we get this nice thing here ni size so you would put the the lid on and then do a little bit of egg wash mhm just like that we don’t need to do it too much you get my drift yeah bit of egg wash put it on put it in the oven and also how long for cuz you I guess.
That your your fillings cooked right so how long so so in the oven these take sort of 10 15 minutes great okay but I see the air fryer over there do these in the air fryer in even less time so probably like seven eight minutes quick thank you so much which is all these recipes can be done in the air fry or in the oven which is now we’ got one minute.
Left to do an apple pie but I know you’ve got it in this I’m I’m going to do it so this is like an upside down apple pie so we’ve got a bit of the puff pastry here okay we’re going to put honey on then we’re going to put these bits of Apple on oh bet that’s really nice is it nice put the app once again you would not know would you exactly.
Would know so there we go put the apple on put on the top um and it was suppos to be like that put like that put those on the tray and then you put them in the oven or the air fryer and you’d flip them over so they were like this and then you flip them over and they would come out looking like this oh look at those can you.
Imagine these being gluten pre can I steal one of those my oh my goodness thank you so there we go the Apple won’t fall out when you flip it over honestly no I’m not going to try because it probably will when I do it because we’re on live TV so it’s obviously going to fall out of course yeah always the way um and then you can obviously if you.
Want to if let’s say you overdo them like I often do just sprinkle a bit of icing sugar and it looks kind of like something that you know really nice ask three people can’t get in a bakery you guys can but you can make these at home few seconds left if people are watching this and they’re glutenfree and you know where where should they go to find more.
I mean obviously we’ve got our app but where should they go to find more fre recipes yeah so for more information celak UK is great um for more recipes I’ve got a Blog and I’ve got five SL six books I mean there we go come on it’s all you need to know thank you so much SS into Google thank you so much you okay for details of today’s recipe check.
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