Gluten Free Pastry
Everyone has a favourite recipe, especially if it works within gluten free baking. I have a knack for adapting normal recipes to GF and most of the time they do work! Though some things I refer to a few gluten free experienced cooks.
This was posted by Rachel in a gluten free Facebook Group. It has been my go to recipe ever since. Simple, quick & quite frankly, I don't think anyone would tell the difference. It behaves just like normal pastry.
200g Gluten Free Plain Flour - I used Doves Freee
100g Block margarine - i.e. Stork Block or equivalent. I use butter
1/2 tsp Xanthan Gum
Cold water to bring it together
Put the flour & Xanthan Gum into a food processor. Add in the butter/block margarine & pulse until breadcrumbs. **
Add in the egg & mix. Add in enough cold water to bring the mixture together. A tablespoon at a time seems to suffice.
Wrap in clingfilm & rest for 30 minutes.
Use & roll out as you would normal pastry.
**For sweet pastry - add 25g of caster sugar before adding the egg/water