Gluten Free Potato Shortcrust Pastry

Unlike some other gluten free dough, this pastry rolls out quite well and is excellent for pies and even for things such as sausage rolls. I have used it to make gf Christmas mince pies with the addition of a little sugar. Cooking time is chilling time. It is important that the mashed potato be prepared well in advance and chilled (uncovered) for several hours beforehand. Please also ensure you weigh ingredients with an accurate kitchen scale as correct ratios are important. In response to a review, I have not tried substituting tapioca flour however in this instance think it may be too gluey.

• Ready In: 1 hr 45 mins
• Yields: 450 grams pastry (1lb)

Ingredients

• 75  g  rice flour
• 50  g cornflour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon xanthan gum
• 1  teaspoon baking powder
• 100  g butter or 100  g margarine, well chilled and cubed
• 200  g  well chilled cooked cooled mashed potatoes

Directions

1. Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
2. Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
3. Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
4. Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
5. Remove from refrigerator and roll out on a floured surface as required.