There are so many things that we can make using virtually one type of fluten-free dough.
After having tried a few different alternative flours to wheat, I have become a big fan of rice flour. However, I mix it with other flours to give the recipe more nutrition, more fiber and protein than plain rice flour. So, for this recipe in particular what worked was a mix of rice and buckwheat flours.
I also had to learn how to get the right consistency for what I wished to bake. Lots of practice, lots of mistakes. I think I am finally happy with this recipe.
I managed to get a sort of flaky dough that goes perfectly with the oven-baked Brazilian pasteis (pastry).
2 cups of rice and buckwheat flour.
1/2 cup of ground linseed
100 ml of vegetable oil of your choice
1 free range egg
1+1/2 cup of warm water
Preparing the Dough
Put all ingredients in a large bowl, except for the water.
Mix everything with a wooden spoon until uniform. Add 1 cup of water first and stir. I prefer to use my hand at this stage. If the dough is still dry, add the rest of the warm water and knead the dough thoroughly until you obtain a malleable dough (not too dry nor too sticky).
With some rice flour on your hands and on a clean surface, cut the dough into smaller sizes and roll the pieces into balls.
Then flour the surface and open the rolled dough with your hands, very gently.
Slice 1/4 apple for each pastel/pastry.
I made the chocolate sauce with water, cocoa powder and coconut oil. I brought it to boil and cooked it until the sauce got ticker. Then I drizzled the sauce over the apple slices.
I sprinkled cinnamon and some dark muscovado.
Then I folded the dough in half and sealed the borders simply by applying a bit of pressure, then rolling the edges over themselves.
For the banana filling, just follow the instructions above (apple filling).
I placed the pasteis on a stone used for baking pizza.
I pre-heated the oven at 150°C for ten minutes before putting the pastry in the oven.
Then I fan-baked the pasteis for 25 minutes at 180°C.