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Gluten-Free Shortcrust Pastry
- Makes About
425 g
- Difficulty
Easy
Published 2017
I only use one brand of gluten-free flour in the UK, and I am always pleased with the results. I think the trick when eating gluten-free pastry is not to compare it to regular pastry. Gluten-free pastry has its own personality, taste and texture. The recipe follows the standard formula for all shortcrust pastries: half fat to flour.
Ingredients
220 g pinch 110 g
Method
Put the flour, salt and butter into a food processor and pulse in quick bursts until the mixture starts to resemble fine breadcrumbs. Put the egg and water into a cup and beat to combine. Pour three-quarters of this egg mixture into the flour mixture and pulse again until the pastry comes together. If you feel the mixture needs a little more moisture, then add the rest of the liquid but if the
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