Gluten free shortcrust pastry

This recipe is taken from Phil Vickery’s book ‘Seriously Good! Gluten-free Baking’.  The only change I’ve made is that I’ve used Dove’s Gluten Free Plain White Flour rather than the flour mix Phil recommends with the recipe and also used my own method to bake it blind.  I found it to work perfectly and was pleasantly surprised as to how nicely it turned out.  Hope you have as much success as I did.  Do let me know if you have any questions!

These quantities make enough pastry for a 4cm deep, 24cm round tart or flan case.

Ingredients

225g Dove’s gluten free plain white flour

1 tsp xanthum gum

2 pinches salt

110g Stork margarine

1 medium egg, beaten, at room temperature

Method

Place the flour, xanthum gum and salt in a mixing blow and mix really well.  Add the marg & rub in until you have the consistency of fine breadcrumbs (I tend to use my Kenwood mixer for this!).

Add the egg and a little water and mix really well.  The trick here is to ensure you have a nice soft texture so you may need to add a little more water.  The xanthum gum tightens up the mixture considerably (an important learning point as gluten free pastry behaves completely differently to gluten pastry!)

Roll out on a cornflour dusted surface and use as required.

My method to bake this pastry blind is as follows:  Heat oven to 180C.  Transfer the pastry to a lightly greased tin (see above for recommended tin dimensions).  Line with parchment & baking beans and bake blind for 10 mins. Remove the parchment & baking beans and if there are any cracks, brush thickly with beaten egg and return to the oven for a further 5 mins just to set the egg.  Remove from the oven and use pastry case as required, e.g. for a quiche.

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One Response to Gluten free shortcrust pastry

  1. Pingback: Another gluten free shortcrust pastry recipe |

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