Gluten-Free Sweet Pastry

A crisp, short gluten-free pastry dough made with rice flour, cornmeal, and potato flour, perfect for tarts and pies.

Baking Vegetarian Gluten-Free Sweet Pastry

Estimated Nutrition

Calories

2185.5

kcal / serving

2185.5 kcal total

Carbs

226.4g

per serving

226.4 g total

Fat

131.6g

per serving

131.6 g total

Protein

22.8g

per serving

22.8 g total

Cook Time

minutes

Serves

batch

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Potato Flour

Xanthan Gum

Heaped teaspoon

Caster Sugar

Dairy

150

Butter

Cubed

piece

Egg

Free-range, mixed with 30ml cold water

GrainsCereals

Rice Flour

Fine Cornmeal

Polenta

NutsSeeds

Salt

Pinch

Method

Sift rice flour, cornmeal, potato flour, xanthan gum, and salt into a bowl.

Rub the cubed butter into the flour mixture until it resembles breadcrumbs.

Stir in the caster sugar.

Add enough egg and water mixture to the centre to bring the pastry together with a fork.

Collect the dough into a ball using your hands.

Knead the dough gently on a floured surface for a few minutes until smooth.

Flatten the dough slightly, wrap in cling film, and chill for 30 minutes.

Roll out the chilled dough between parchment paper as required.