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.
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.
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Notes
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.
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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.
