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Well for Christmas I actually made pastry - some mincemeat tarts - using one of sugarfree Sheila's recipes (I think) and it turned out tasting just like real ones!!
The recipe had wheat gluten, soy protein isolate and almond flour plus olive oil and as I couldnt find the isolate (cant imagine where I have stored it!) I substituted ground flax and it worked well.
I didnt make them exactly like the traditional mince pies with lids on
as I only made half the recipe in case it turned out blah
so they were more like jam tarts
I havent made pastry for years so my DH was really surprised when I served them hot with a dollop of sweetened yogurt on top as a Christmas dessert.
Here is the recipe I adapted which was posted by a Sheila on a
sugarlite messageboard - dont have the exact url to check if it was from 'our' SF Sheila or not.
The recipe had wheat gluten, soy protein isolate and almond flour plus olive oil and as I couldnt find the isolate (cant imagine where I have stored it!) I substituted ground flax and it worked well.
I didnt make them exactly like the traditional mince pies with lids on
as I only made half the recipe in case it turned out blahso they were more like jam tarts
I havent made pastry for years so my DH was really surprised when I served them hot with a dollop of sweetened yogurt on top as a Christmas dessert.
Here is the recipe I adapted which was posted by a Sheila on a
sugarlite messageboard - dont have the exact url to check if it was from 'our' SF Sheila or not.
Equal quantities of :
Soya Protein Isolate,
Almond Flour
Wheat Gluten
plus an equal tbsp measure of olive oil (ie 2 oz each flour + 2tbsp olive oil) & some salt.
Mix in a bowl and add cold water until the mixture comes together into a ball.
Knead lightly and refrigerate for at least 30 mins
Roll out and line your tin (it may break up but that is no problem as you can simply press it out in the tin).
Bake as per whatever recipe you are using.
Add splenda to the mix and use sunflower oil instead of olive oil to make a sweet pastry.
Soya Protein Isolate,
Almond Flour
Wheat Gluten
plus an equal tbsp measure of olive oil (ie 2 oz each flour + 2tbsp olive oil) & some salt.
Mix in a bowl and add cold water until the mixture comes together into a ball.
Knead lightly and refrigerate for at least 30 mins
Roll out and line your tin (it may break up but that is no problem as you can simply press it out in the tin).
Bake as per whatever recipe you are using.
Add splenda to the mix and use sunflower oil instead of olive oil to make a sweet pastry.
)
...Was in HEAVEN -got to 150, for awhile, then got too busy, and gave in too much... and... OK holding pattern "keep it together..." 
2/24/10 
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