In Seriously Good Gluten-Free Cooking, there is a recipe for pastry. Here is another version. But this time, I have added a teaspoon of Xanthum gum, an egg and slightly more water. This really makes a big difference to the end result. If you don't have Xanthum gum, you can substitute it with 2 tsp Psyllium Husk; this helps it together bind well. Both are available from health food stores, but you will need to add a little more water as the absorption rate is higher. This pastry is much easier to roll out and acts almost like the real thing. You will get a little cracking but hardly any. You can now line flans and tarts using the normal way of rolling out pastry. If you are baking blind, line with baking parchment and baking beans, set the temperature slightly higher to 180C Gas 4, to set the egg. Then reduce to 160C Gas 3. Lift out the baking parchment and beans carefully. Cover any cracks, brush thickly with beaten egg and return to the oven to cook and set. Repeating the brushing with egg and baking will give you a great base.
- 225 g Gluten-Free Flour Mix A, (see below)
- pinch Gluten-Free baking powder
- 1 tsp xanthan gum
- 2 pinches salt
- 110 g Stork margarine
- 1 medium egg, beaten
- cold water
- 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 it is nice and soft.
- Bear in mind the gum will tighten up the mixture considerably.
- Roll out and use.
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Gluten-free Flour Mix A
I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. For example, I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes. In addition, The Gluten-Free Bread Mix contains soya flour, which I think helps in most of the recipes with yeast.View Recipe