Wicklewood’s Gluten Free Pastry |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 8 |
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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. Ingredients:
4 ounces white rice flour |
4 ounces tapioca starch |
4 ounces corn flour |
2 ounces butter |
2 ounces lard |
2 eggs, beaten |
1 -2 tablespoon cold water |
1/2 teaspoon salt |
1/2 teaspoon 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.
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