About this recipe:A very simple and foolproof gluten free pastry recipe that uses a gluten free plain flour mix. Fill with your favourite sweet or savoury filling.
Makes: 1 pie
210g gluten free flour
1 teaspoon xanthan gum
1/2 teaspoon salt
115g very cold butter
4 to 6 tablespoons cold milk
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Method Prep:15min › Extra time:45min chilling › Ready in:1hr
Combine flour, xanthan gum and salt in a food processor by pulsing several times. Add cold butter in cubes and pulse until mixture resembles coarse breadcrumbs.
Add 1 tablespoon cold milk and pulse again. Repeat with remaining milk, 1 tablespoon at a time until the pastry has come together in a ball.
Remove pastry from bowl and wrap tightly with cling film. Chill in the fridge for at least 30 minutes, or one hour if you have time.
Remove pastry from fridge; let it sit at room temperature for 15 minutes. This step will make your rolling easier and also avoid cracks in the pastry.
Roll pastry between 2 sheets of parchment paper. Remove top sheet of pastry and invert onto a pie dish; peel off parchment paper gently. Trim off edges leaving about a 1.5cm overhang. Fold edge underneath. Flute dough as desired.
Wonderful. I used the flour mix in the notes. The crust is smooth and creamy and the taste is light and delicate. I made a simple jam crostata. I baked at 200° for 10 minutes and then 25 minutes at 180°. Thank you for the recipe. - 16 May 2016