Wicklewood’s Gluten Free Pastry

Submitted by WicklewoodWench

"This dough makes enough pastry for two family sized pies, if you want to make a sweet dessert pastry just add 2 tablespoons of castor sugar before adding the egg. Never skip the chilling and resting process as this helps to reduce the amount of shrinking during baking."

 

• Ready In: 35mins
• Ingredients: 9
• Serves: 6

ingredients

• 113.39 g white rice flour
• 113.39 g tapioca starch
• 113.39 g corn flour
• 56.69 g butter
• 56.69 g lard
• 2 eggs, beaten
• 14.79-29.58 ml cold water
• 2.46 ml salt
• 2.46 ml xanthan gum

directions

1. Sift the flour mix, xanthan, and salt into a bowl, rub in the fats.
2. When the mixture resembles breadcrumbs add beaten egg and water bring together into dough. (Add water 1 tablespoon at a time, if dough becomes too wet compensate by adding a touch more flour mix.).
3. Wrap in cling film and chill for 30 minutes.
4. Roll out and use as required.