Gluten free flaky pastry

    1 hour 20 min

    I have tried a lot of recipes trying to find one that compared with traditional shortcrust pastry that I have been missing. After throwing away many batches, I finally came up with this one and my family loves it. They said they couldn't tell the difference (I am not sure I believe that) but it definitely satisfied my cravings. Hope you like it too! This makes enough pastry for a 23cm pie base and a lid.

    7 people made this

    Serves: 16 

    • 100g ground arrowroot
    • 100g white rice flour
    • 100g brown rice flour
    • 1 tablespoon caster sugar (optional)
    • 200g cold butter, cut into chunks
    • 2 large cold eggs
    • 1 tablespoon white vinegar or lemon juice
    • 1 tablespoon cold water, or more as needed (optional)

    Prep:20min  ›  Extra time:1hr chilling  ›  Ready in:1hr20min 

    1. Combine arrowroot, white rice flour, brown rice flour and sugar in a food processor; pulse until blended. Add butter to flour mixture and pulse until mixture is the consistency of oats.
    2. Transfer flour-butter mixture to a bowl; add eggs and vinegar. Knead mixture just until blended. Mix water, 1 tablespoon at a time, into dough (if dough is too dry) until dough holds together. Split dough into 2 balls, wrap in cling film and refrigerate until chilled, about 1 hour.
    3. Spread a piece of cling film on a work surface and sprinkle with arrowroot. Place 1 dough ball on the cling film and flatten using your hands. Dust rolling pin with arrowroot and roll over dough until even thickness and about 23cm in diameter. Repeat with remaining dough to make pastry lid.

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