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Gluten Free
This pastry is much easier to roll out and acts almost like the real thing. So you may get a little cracking. You can line flans and tarts now using the normal way of rolling out pastry.
Calories 1685 kcal
Prep Time10 mins
Total Time10 mins

Ingredients
 

  • 225 g Gluten-Free Flour Mix A, (see below)
  • 1 pinch Gluten-Free baking powder
  • ½ tsp xanthan gum
  • 2 pinch salt
  • 110 g Stork margarine
  • 1 medium egg, beaten
  • cold water

Instructions
 

  • 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's nice and soft.
  • Bear in mind the gum will tighten up the mixture considerably.
  • Roll out and use.
Add ingredients from Vickery TV straight to your favourite online supermarket

Notes

Slide Gluten-Free Baking Book 70+ recipes especially for those with gluten intolerance. In association
with Coeliac UK
Coeliac UK
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
Nutrition Facts
Gluten-Free Shortcrust Pastry
Amount per Serving
Calories
1685
% Daily Value*
Fat
 
97
g
149
%
Saturated Fat
 
20
g
125
%
Trans Fat
 
1
g
Cholesterol
 
164
mg
55
%
Sodium
 
1200
mg
52
%
Potassium
 
526
mg
15
%
Carbohydrates
 
183
g
61
%
Fiber
 
7
g
29
%
Sugar
 
2
g
2
%
Protein
 
21
g
42
%
Vitamin A
 
4317
IU
86
%
Vitamin C
 
1
mg
1
%
Calcium
 
73
mg
7
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Egg, Gluten-Free Christmas Dessert, Pastry, Seriously Good! Gluten-Free Baking (Book)
Cuisine Christmas
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