Our recipe
This pastry will appear a little wet at first but will absorb the liquid when it is resting.
Gluten Free Pastry
Customer rating:
3 customer reviews
Ingredients
| 200g/8oz | Gluten Free Plain White Flour |
| 100g/4oz | Butter |
| 5tbsp | Cold water |
Method
- Put the flour and butter into a large bowl.
- Using a fork mash the butter into the flour until it resembles breadcrumbs.
- Stir in the water and quickly bring the pastry together into a sticky ball of dough. (Gluten Free pastry will absorb more water than conventional pastry so add a few more drops of water if necessary)
- Wrap the dough in film and rest it for at least 30 minutes.
- Put the pastry out on a floured surface or between two pieces of film.
- Roll out the pastry to the desired thickness and size or simply press the pastry into your baking dish using your fingers.
- Cut away any pastry that hangs over the edge of your dish and bake according to your recipe.
Temperature & cooking time:
Dietary status:
Gluten free.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.
Customer reviews
3 Reviews
5 stars: 3
4 stars: 0
3 stars: 0
2 stars: 0
1 stars: 0
Average Customer Rating:
(5/5)
Share your thoughts with other customers:
By Mrs Ruth Jaffe
Rating:
Changed the recipe slightly by using 5oz of butter (softened at room temperature)and 4tbsp of cold water - worked brilliant.
By Mrs Sandra Locke
Rating:
What did you reply to Mrs Craig because I have similar problem?
By Mrs Christine Craig
Rating:
I made the pastry, but when cooked it was so hard that I couldn't get the knife through it. Help, what did I do wrong?
