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
This is my go to gf pastry recipe. It is very short but works well when making a quice.
By Louise
08 Oct 2017
Not a success for me and sadly i has doubled the recipe so quite an expensive disaster.. I don't think rice flour is designed for pastry!
