Gluten and dairy-free shortcrust pastry
Gluten and dairy-free shortcrust pastry
100g brown rice flour, plus extra as needed
50g gram (chickpea) flour
50g maize flour
1 tsp xantham gum
½ tsp sea salt, crushed
125g dairy-free margarine, chilled and chopped into pieces
1 large free-range egg, beaten
Sift the flours and xantham gum into a large mixing bowl. Put the shortcrust pastry mix in a large mixing bowl, add the salt and mix together well.
Add the margarine and blend until the mixture resembles breadcrumbs.
Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough. Shape the pastry into a ball, wrap it in cling film and chill in the fridge for 30 minutes.
100g brown rice flour, plus extra as needed
50g gram (chickpea) flour
50g maize flour
1 tsp xantham gum
½ tsp sea salt, crushed
125g dairy-free margarine, chilled and chopped into pieces
1 large free-range egg, beaten
Sift the flours and xantham gum into a large mixing bowl. Put the shortcrust pastry mix in a large mixing bowl, add the salt and mix together well.
Add the margarine and blend until the mixture resembles breadcrumbs.
Add the egg and blend for 20–30 seconds until the mixture comes together to form a sticky dough. Shape the pastry into a ball, wrap it in cling film and chill in the fridge for 30 minutes.
Gluten and dairy-free shortcrust pastry
Reviewed by Unknown
on
2/28/2020
Rating:
Reviewed by Unknown
on
2/28/2020
Rating:
