A light buttery pastry that can be used as a base for all sorts of baked goodness. #glutenfree #lowlactose
Recipe type: Base
Cuisine: Modern Australian
Serves: 1 large pie/tart base
130 grams brown rice flour
40 grams buckwheat flour
40 grams potato starch
25 grams tapioca starch
55 grams almond meal
1 teaspoon xanthan gum
Pinch sea salt
100 grams cold unsalted butter, cubed
1 egg, lightly beaten
1 - 2 tablespoons cold water
Using a large mixing bowl, combine the dry ingredients - flours, starches, meal, gum & salt.
Add cold butter & using your hands or a pastry blender (pictured), work the butter into the dry ingredients until the mixture is crumbly.
Add the egg & 1 tablespoon of water and knead gently until well combined & a ball forms. (if the dough appears dry & crumbly, add a little more water & knead again).
Wrap the dough in cling film, refrigerate & allow to rest before rolling out - at least 3 hours (or overnight)* if possible.
* - while you can make and use this pastry immediately, allowing it to rest will result in a much more relaxed & even dough that can be easily worked with a rolling pin. It will also add a depth to the flavour that is well worth the planning & the wait.
Recipe by Fresh Home Cook at http://freshhomecook.com/blog/2015/04/09/gluten-free-shortcrust-pastry/