Tuesday

Shortcrust Pastry

gluten-free dairy-free

For 8oz of pastry
Half the quantities for 4oz of pastry

Ingredients:

225g (8oz) gluten-free flour 
pinch salt
¼ x 5ml spoon (1/4 teaspoon) xanthan gum
50g (2oz) lard or shortening
50g (2oz) dairy-free margarine 
cold water to mix, about 30 ml (approximately 2 tablespoons)
25g (1oz) caster sugar for sweet pastry

What to do:
  1. In a bowl sift together the gluten-free flour, salt and xanthan gum, then rub in the fat.
  2. Using a cold metal knife to cut and stir, mix the cold water in to the flour until you have 'brought together' a soft and pliable dough.
  3. Turn the dough out on to a floured surface and knead lightly.
  4. Roll out according to your recipe and use as required.


TOP TIP: Self-raising gluten-free flour can also be used to make shortcrust pastry but will give a more cake-like texture