Gluten and Wheat free pastry ~ which melts in the mouth
The addition of the egg, creates a much tastier pastry as without it, gluten free pastry can be like dog biscuits. Also, using self raising flour makes it light and melt-in-the-mouth consistency
Basic Pastry Mix for any pies or pastries
This pastry is suitable for sweet or savoury dishes but if you an extra tasty sweet and melt-in-the-mouth pastry then go to my other pastry recipe on the Mini Bakewell Tarts page
8 oz Glebe Gluten Free self raising flour (doesn’t contain cornflour)
3oz Dairy free spread – From the fridge, not room temperature. I use Pure Soya or Sunflower spread
1 egg – lightly beaten
Water to mix into dough
Put the Flour and Fat in a mixing bowl. Using a hand mixer on the lowest speed, beat until mixture resembles bread crumbs, getting as much air in the mixture as possible. Stir in the beaten egg then add enough water to make a nice pliable dough.
Most gluten/wheat free recipes will tell you to make the dough as dry as possible but I haven’t found this the case at all. I make it to the same consistency I used to make ordinary wheat flour shortcrust pastry.
Place in an air tight container, put in a plastic bag or wrap in cling film until needed and store in the fridge. The beauty of this pastry is, you can keep kneading and rolling it out again until used up, whereas wheat flour pastry can only be rolled out twice otherwise it ends up hard and chewy when cooked.
Wheat free pastry seems to last longer in the fridge as well.
If you want to use it immediately, leave in the fridge for at least 20 minutes or it will be too sticky to roll out properly.
It is very difficult to lift without breaking. I find a cake slice works really well at lifting up small rounds but if you want a large piece for a pie dish. Slide something long and flat underneath to loosen it from the board, then if possible pick the whole board up and tip it upside down to let the pastry fall into the dish. It’s easy to patch up this pastry though if you can’t work it in one piece.