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.
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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:
We always have good results with this recipe using real butter and adding liquid until the pastry becomes slightly sticky. After resting the pastry for half an hour it becomes less sticky. For ease roll the pastry out between two sheets of cling film
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?
