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.
- 225g Gluten-Free Flour Mix A
- 1tsp teaspoon xanthan gum
- a pinch salt
- 110g cooking margarine
- 1 medium egg, beaten, at room temperature
- 24cm round tart or flan case
- Place the flour, xanthan gum and salt in a mixing bowl and mix really well.
- Add the margarine and rub in until you have achieved the consistency of fine breadcrumbs. I tend to take the lazy route and use a food processor.
- Add the egg and a little water and mix really well. Keep an eye on the texture – you may need to add a little more water so it is nice and soft; bear in mind the xanthan gum will tighten up the mixture considerably.
- Roll out the pastry, to a circle slightly larger in diameter than your flan case, on a cornflour-dusted work surface.
- Line the flan case with baking parchment.
- Transfer the pastry to the lined flan case and cover with baking beans.
- Cook for 10 minutes at 180°C/gas mark 4/350°F, then reduce the temperature to 160°C/gas mark 3/325°F for 10-15 minutes.
- Lift out the baking parchment and beans carefully, brush thickly with beaten egg, covering any cracks, and return to the oven for 5-6 minutes to just set the egg.
- Brush with egg again and bake for a further 5 minutes.
Tags: Gluten Free
Trackback from your site.