Gluten-free pastry

Gluten-free pastry

By
From
How to Cook Pastry
Makes
24cm flan tin
Photographer
Peter Cassidy

We are lucky to have run classes with Tom Thexton of Wild Thexton, who supplies many of the best restaurants in London with his gluten-free bakes, and he has kindly shared his recipe for gluten-free pastry with us; it’s the best we’ve tasted. It can be used like rich shortcrust pastry and baked blind if required.

Ingredients

Quantity Ingredient
200g gluten-free flour, (such as Doves Farm)
pinch salt
1 level teaspoon xanthan gum
40g chilled butter
60g margarine
1 tablespoon icing sugar, (for sweet pastry, optional)
1 large egg
15-25ml milk

Method

  1. Sift the flour and salt into a bowl with the xanthan gum. Cut the butter and margarine into small pieces and add to the flour. Using 2 cutlery knifes and working in a scissor action, cut the fat into the flour, keeping the 2 knives in contact.
  2. Once the fat has been broken down to small pea-sized pieces, use your fingertips to gently rub the flour and little pieces of fat together until the mixture resembles pale breadcrumbs of uniform size. Alternatively, use a food processor and pulse the ingredients to reach this stage. Stir in the icing sugar if making sweet pastry.
  3. Mix the egg with 15ml milk, using a fork, until evenly combined. Stir the liquid into the flour mixture and distribute as quickly as possible with a cutlery knife. If the pastry is still too dry and won’t come together, add the rest of the milk, little by little.
  4. Use the flat of the knife to bring the dough together, then pull the pastry together with your hands and shape it into a flat disc, about 1.5cm thick. Wrap in cling film and chill in the fridge for 20 minutes.
  5. Roll the chilled pastry out according to the recipe, between 2 sheets of cling film or baking parchment; this makes rolling out much easier as the pastry may be crumbly.
  6. Chill the pastry in its final shape until very firm before baking. Bake at 180°C in the top third of the oven. It is cooked when the pastry has no grey patches and feels sandy to the touch.
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