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Vickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF
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Chef :
Vicky@Jacks Free-From CookbookVickys Sweet / Savoury Shortcrust Pastry - GF DF EF SF NF
An easy free-from pastry recipe I use, no gluten, dairy or eggs involved
Ingredient
Food ration :
2 servingsCooking time :
45 mins
150 grams
rice flour
60 grams
sweet rice flour
60 grams
cornstarch
1 tsp
xanthan gum
Cooking instructions
* Step 1
Sift the dry ingredients excluding the sugar into a bowl and rub in the butter or fat to form 'breadcrumbs'
* Step 2
Mix in the sugar then add some of the water to form a soft but not sticky dough
* Step 3
On a floured surface knead until smooth and crack free
* Step 4
Split the dough into 2, wrap in clingfilm and refrigerate for half an hour before use
* Step 5
Roll out the dough between 2 sheets of floured parchment paper as gf pastry can be quite tricky to move without breaking but patches very easily. If making a pie, slip a plate under the bottom parchment, peel off the top one, put the pie dish on top and flip it over, then press the dough into the tin
* Step 6
Can be frozen. Just follow your recipe for cooking times. To blind bake use gas 6 / 200C / 400°F for 20 - 25 minutes
* Step 7
For a whole grain crust, replace the rice flours and cornstarch amounts with 75g millet flour, 75g sorghum flour and 60g gf oat flour
* Step 8
This is enough for 2 x 9" pie crusts / shells
Note: if there is a photo you can click to enlarge it
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