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Gluten Free Pie Crust Pastry  1    CD   HT Veg  CBF  20mins

Makes approx 225g/8oz    Cold    Hot   Vegetarian   Gluten Wheat Free   Baked Fayre    Flan case


50g/2oz White Rice Flour

50g/2oz Tapioca Flour

75g/3oz Potato Starch

1-1/2 tbsp Cornflour

1 teasp Xanthan Gum

1 Tbsp Sugar

75g/3oz Butter (chilled and cubed)

1 Egg, beaten (chilled)

1/3 teaspoon salt

1/2 teasp Apple Cider Vinegar


1. Place the Rice Flour, most of the tapioca flour (reserving 1 tablespoon for later use), potato starch, cornflour, salt, xanthan gum, and sugar in a mixing bowl and mix well.

2. Rub the butter into the dry ingredients until the dough feels slightly moist and begins to hold together.

3. Add the beaten egg and vinegar and mix with a fork until it begins to stiffen. Lightly flour your hands with the reserved tapioca flour and work into a ball.

4. Roll the dough out in between two pieces of parchment paper, turning and peeling off the top paper as necessary to smooth out any wrinkles, but always replacing it before continuing to roll.

5. Once rolled to the desired size, gently peel the top layer of paper off, and invert onto the pie/flan dish. Smooth the dough into the dish before peeling off the parchment paper.

For a flan case

Prick the base and bake blind at 180C, 350F, Gas Mark 4 for 12-15 minutes.


For a pie

Make double the above quantity. Divide the mixture into 2 and continue to stage 5 with one half. Fill then proceed with stages 4 and 5 with the remaining half and use to top the pie. Do not fold the pastry over just press down well to seal. Bake according to the recipe you are using.



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