Gluten-free shortcrust pastry will be a great addition to your baking, and you will love how easy it is to make yourself. It only needs a few simple ingredients to form a pastry that is buttery and flaky and works in a variety of different forms.
Whether you like a gluten free sausage roll, a pie, tart, quiche or any of your favourite pastry wrapped favourites. Your gluten-fre friends and family will thank you for it.
Pastry is best used immediately. Rolling the pastry between sheets of baking paper will prevent the dough from sticking to the bench. If pastry dries out while you are using it, add a little more olive oil to the dough. If the pastry cracks when you are rolling it out or placing it into tart cases etc., it can quickly and easily be pushed back together without ruining it.
1.Place pastry mix in a large bowl; rub in butter with your fingers until mixture resembles coarse breadcrumbs. Combine tamari, oil and ²⁄³ cup (160ml) water in a jug. Using a flat-bladed knife, cut the wet ingredients through dry ingredients until mixture forms a dough. Lightly knead dough on a gluten-free flour-dusted surface into a ball.
2.Roll pastry between two sheets of baking paper until 5mm (¼in) thick. Use this pastry for any of your favourite savoury recipes that use a shortcrust pastry.
Pastry is best used immediately. Rolling the pastry between sheets of baking paper will prevent the dough from sticking to the bench. If pastry dries out while you are using it, add a little more olive oil to the dough. If the pastry cracks when you are rolling it out or placing it into tart cases etc., it can quickly and easily be pushed back together without ruining it.
Pastry is best made close to using.
Note
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