Ingredients

The following ingredients have 4 Servings
  • 220 g Gluten Free Rice Free Flour blend (GFA Blend B - See NOTES)
  • 1 tsp xanthan gum
  • ½ tsp fine sea salt ((for savoury pastry) OR 1 tbsp icing sugar (for sweet pastry) )
  • 55 g unsalted butter (cold and very small-cubed (or dairy free block alternative))
  • 55 g lard/Trex (cold and very small-cubed)
  • 1 large egg (UK large (Canadian ‘Extra Large’; Australian ‘Jumbo’; and US ‘Extra or Very Large’))
  • 2 tbsp very cold water ((up to 2½ if more needed))

Instruction

  • Weigh the flours, xanthan gum and salt (or sugar) into a large bowl and mix together until evenly combined.
  • Add the butter and lard/Trex (both cut into very small cubes) to the bowl.
  • Chill the bowl with the ingredients for about half hour, before rubbing the fat the into the flour mixture using finger tips or a pastry cutter, until it resembles coarse breadcrumbs. (See Main BLOG POST for tips).
  • In a small bowl, beat the egg with 1 tbsp of very cold water and then pour into the crumb mixture.
  • Stir the wet ingredients into the crumb mixture using a table knife until it begins to clump together.
  • At this stage, set the dough aside (at room temperature unless in a very warm room/climate, in which case, refrigerate) to rest for 10 to 20 minutes. This will enable the dough to fully absorb the liquid.
  • Once 'rested', start to bring the dough together with hands. If the dough feels very dry, add a little more very cold water (a tiny bit at a time) and work it into the dough with the knife. If it feels very sticky, add a tiny sprinkle more flour and work through with hands.
  • Bring the mixture together and press into a ball.
  • If not using immediately, wrap and refrigerate. And when ready to use, take from the fridge, bring to room temperature and knead very lightly to enable it to become 'rollable'.