If you follow my blog you’ll probably have noticed that my recipes are all gluten free. I cut gluten from my diet over 10 years ago and it makes such a difference to my health. Whilst i have managed to make most things gluten free pastry, has always alluded me. If you’ve ever tried to make gluten free pastry you probably ended up with a pie top that you could have thrown across the kitchen like a Frisbee and shattered into 1000 inedible pieces when you bit into it.
This phenomenon has always perplexed me. When you make ordinary pastry light handling is key so as not to activate the gluten molecules so flours without gluten should be perfect for pastry – right? Apparently not. Today I thought i’d give it another try in an attempt to be spared the misery of shop bought gluten free mince pies. So I put my thinking cap on. I use an excellent gluten free gingerbread recipe every year. It’s chewy, cuts really well and holds its shape. We build our gingerbread house with it. It’s made with rice flour and gram flour (chickpea flour). Both of which are readily available in supermarkets. The dough tastes awful but the bitterness of the gram flour disapears after baking. So I though maybe this combination of flours would work well for pastry. It did! My pastry didn’t crumble, cut well, went into the moulds without cracking and tastes buttery and short. HOORAY!
- 200g (7oz) gram flour
- 175g (60z) rice flour
- 1tsp xanthum gum
- 150g butter
Put the flours into a bowl or food mixer, blend the flours by mixing gently. Cut the butter into cubes and rub in or blend until your mixture resembles bread crumbs. Add cold water 1tbsp at a time until you have a dough. Wrap in cling film and chill for 20-30 mins before using. If you wish brush the pastry with an egg wash before baking – this gave a beautiful golden bake.