Rice Flour Pastry Case

Name: Rice Flour Pastry Case
Ingredients: 200 g Freee Rice flour; 0.5 tsp Freee Xanthan Gum; pinch of salt; 100 g butter or vegan butter; 6 tbsp cold water

Make quiches, tarts and pies using this basic, gluten free rice pastry.

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Free from Gluten, Egg, Soya, Wheat, Dairy, Nuts

Vegetarian, Vegan, Without crystal sugar

Ingredients

200g Freee Rice flour
½ tsp Freee Xanthan Gum
pinch of salt
100g butter or vegan butter
6 tbsp cold water

Put the flour, xanthan gum and salt into a large bowl and stir to combine.
Add the butter and use a fork or pastry blender to work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
Stir in enough of the water to bring the pastry easily together into a soft, slightly stick ball of dough - it will appear a little wet but will absorb the liquid while resting.
Cover the pastry with parchment or cling film and rest it in the fridge for 30 minutes.
Oil or parchment line your flan dish or tart tray and pre-heat the oven.
Roll the pastry out between two pieces of cling film or parchment, or simply press the dough into the baking dish using your fingers.
Remove the film, fill and bake according to your recipe.

Equipment

Flan dish or tart tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

Cooking times will vary depending on your filling

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