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Sweet pastry, wheat and gluten free

Gluten free flours are a little harder to work with ...keep the dough dry; although slightly more difficult to handle, it gives a crisper, shorter crust for tarts and pies.

Customer Rating:
3.0 (1 votes)

Posted by: Rhona
On:

Cuisine

British

Time

30 - 60 mins

Skill Level

Confident

Serves

0

Courses etc.

Baking Sweet

You will need

IngredientAdd
75g cornmeal (polenta) More products
75g rice flour More products
75g potato flour

Awaiting stock

 		More products
1 heaped tsp xanthan gum More products
pinch of salt More products
150g butter unsalted Available only in our Edinburgh shops More products
50g caster sugar More products
1 free range egg mixed with 2 tbsp cold water

Awaiting stock

 		More products

Need help converting measurements? View our recipe measurement conversion tables here.

Method

  • Sift the rice flour, fine corn meal, potato flour, xanthan gum and salt into a bowl and mix well.
  • Cut the butter into cubes and gently rub into the flour mixture.
  • Stir in the sugar.
  • Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork.
  • Collect the pastry into a ball with your hands.
  • This way you can judge more accurately whether you need a few more drops of liquid.
  • It is tempting to add extra liquid at this stage but try not to, as it is very easy to make the pastry too wet. It is fine to have some liquid left over.
  • Although rather damp pastry is easier to handle and roll out the resulting crust can be tough and may well shrink out of shape in the oven.
  • On a very lightly rice floured board gently knead the dough with the heel of your hand for a few mins to form a silky-smooth ball.
  • Flatten slightly, wrap in cling film and refrigerate for about 30 mins.
  • This will make the pastry much less elastic and easier to roll.
  • When it has chilled enough roll it out, (between 2 sheets of parchment paper, if necessary, to stop it sticking), and use as required.

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