Gluten-Free Savoury Pastry

A crisp, short gluten-free crust for quiches and pies made by rubbing butter into rice and potato flour.

Baking Vegetarian Gluten-Free Pastry

Estimated Nutrition

Calories

4.8

kcal / serving

2049.5 kcal total

Carbs

0.5g

per serving

203.2 g total

Fat

0.3g

per serving

128.5 g total

Protein

per serving

19.8 g total

Cook Time

minutes

Serves

425

grams

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Potato Flour

Plus extra for dusting

heaped tsp

Xanthan Gum

Dairy

150

Butter

Cubed

piece

Egg

Mixed with two tbsp cold water

GrainsCereals

Rice Flour

Fine Cornmeal

Polenta

NutsSeeds

pinch

Salt

Method

Roll out the chilled dough between parchment paper and use as required.

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

Rub the cubed butter into the flour mixture until incorporated.

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

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

Flatten the ball, wrap in cling film, and refrigerate for 30 minutes.