This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.
Ingredients
- 225g Gluten Free Flour Mix A (see below)
- pinch of Gluten Free baking powder
- 1/2 tsp xanthum gum
- 2 pinches salt
- 110g block Stork margarine
- 1 medium egg, beaten
- cold water
Method
- Place the flour, salt and margarine into a bowl and really mix well.
- Rub in well until you have fine breadcrumbs. I tend to take the lazy route and use a food processor.
- Add the egg and a little water and really mix well.
- Keep an eye on the texture, you may need to add a little more water so its nice and soft.
- Bear in mind the gum will tighten up the mixture considerably.
- Roll out and use.
Phil's Tips
Make up my 'Gluten Free Flour Mix A' and use it as required
Makes 1 kg
- 350g fine white rice flour
- 100g potato flour
- 50g tapioca starch or flour
Mix all the flours together very thoroughly or put into a food processor and pulse until mixed, if yours has a large enough capacity.
Store in an airtight container.
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![Seriously Good!Gluten-Free Cooking [2nd Ed.]](/images/books/book-GFC2-200.png)
