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Gluten Free Potato Shortcrust Pastry   HT  CD  Veg  15mins plus chilling

 

 

Makes approx 450g/1lb    Cold   Hot   Vegetarian   Gluten Wheat Free    Baked Fayre    Flan Case   Pasty   Substitute   Eggless

 

Ingredients

75g/3oz White Rice Flour

50g/2oz Cornflour

1/2 teasp Salt

1/2 tsp Xanthum Gum

1 tsp Baking Powder

100g/4oz Butter or Margarine, well chilled and cubed

200g/7oz Well Chilled cooked Mashed Potato (See note below)

Instructions

1. Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.

2. Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.

3. Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.

4. Remove the pastry from the refrigerator and knead by hand for approx. 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.

5. Remove from refrigerator and roll out on a floured surface as required.

Unlike some other gluten free dough, this pastry rolls out well and is excellent free form pastry recipes such as sausage rolls, pasties etc.

NB   It is important that the mashed potato be prepared well in advance and chilled (uncovered) for several hours beforehand.

 

Dairy free Recipes   |  Egg Free Recipes  |  Gluten Free Recipes  |  Vegan Recipes

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