In my Seriously Good! Gluten-free Cooking book I gave a recipe for pastry. Here is another version, but this time I have added a teaspoon of xanthan gum, an egg and slightly more water, which really makes a big difference to the end result.

This recipe works well as a base for a bar cake or traybake, but it can also be turned into tasty biscuits to nibble with a cup of tea.

This recipe works well as a base for a bar cake or traybake, but it can also be turned into tasty biscuits to nibble with a cup of tea.

I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes, while the Gluten-Free Bread Mix contains soya flour, which I think helps in most of the recipes with yeast.

I use three Gluten-Free Flour Mixes simply because different combinations of flour work better for different recipes. I’ve found Gluten-Free Flour Mixes A and B work well for biscuits and cakes, while the Gluten-Free Bread Mix contains soya flour, which I think helps in most of the recipes with yeast.