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Gluten Free shortcrust Pastry

Gluten Free shortcrust Pastry

We’ve tried various shortcrust pastry recipes over the years with varying degrees of success. This has to be the best so far.

The flour mix makes 1kg, so you won’t need all of it unless you are cooking of 20 folk. But it will keep well in a sealed box.

Gluten Free Flour Mix:-

Ingredients:-

700g of White Rice Flour
200g of Potato Flour
100g of Tapioca Flour

Method:-

(1) Mix everything together.
(2) Store what you don’t need in an air tight box.

Pastry Mix

Ingredients:-

225g of Gluten free Flour Mix (See above)
A pinch of Baking Powder (Gluten free)
1 Tsp of Xanthan Gum
2 Pinches of Salt
110g of Margarine
1 Medium Egg, beaten
Cold Water

Method:-

(1) In a large bowl add the Flour mix, Baking Powder, Xanthan Gum and Salt.
(2) Rub in the Margarine until it resembles breadcrumbs.
(3) Stir in the Egg.
Add the Water a little at a time and knead thoroughly until soft.
(4) Roll out and use.

 

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Interesting Shops

All and Herbs, Spices, Rice Noodles etc. for a little less than £20 - This little lot will last us months....

We’re not adverse to popping into unpromising looking shops, in fact it’s a bit of a hobby when we get out! We’ve used this shop a couple of times when we’ve had hospital appointments as it’s a bit out of the way to pop in regularly. ‘Bigger isn’t always better’ isn’t appropriate here – If we’re going to use these pulses anyway why not get the 1Kg bags for the same price as the supermarket would charge for 200g? We also managed to get some Pappadoms to fry or microwave as required. When we do Chinese we often spend £1 for a pack of 10 and usually don’t manage to eat them all.

But the prize here is the Tamarind concentrate. (Not in the picture - sorry) We’re cobbling together a Pork loin recipe for tonight…...

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