Ultimate Gluten Free Pastry
I have tried many many variations to get this pastry right. This is it. A proper flaky, buttery texture with endless possible uses.
Servings Prep Time
1x500g 15minutes
Servings Prep Time
1x500g 15minutes
  1. Measure all of the dry ingredients into a bowl.
  2. I cheat and use a food processor to get a uniform crumb but you could rub the butter into the flour mix to make fine breadcrumbs. Put the flour mix into the processor. Add the butter. Process until the butter is well incorporated.
  3. Pour back into the original bowl. Break the egg into the flour mix and add the tablespoon of cold water.
  4. Using a knife, stir the mixture until it starts to clump together and distributes the egg and water.
  5. Bring the mix together with your hand into a ball. Do not knead.
  6. Use as required.