Ingredients

• 200g gluten free all purpose flour
• 60g oat flour
• 40g ground almonds
• 1tsp Xanthan gum
• ½tsp salt
• 60g granulated sugar (optional)
• 150g unsalted butter
• 1 egg
• 2 tsp water (MAX)

Here I chose to use this pastry to make a pasty with a savoury filling.

Method

1. Mix the AP flour, oat flour, ground almons, salt and xanthan gum together along with the sugar if you are making a sweet pastry.
2. Add the butter to your flours in small cubes and rub these into the flour with your fingertips or a pastry blender until your mixture looks like breadcrumbs.
3. Next mix in your egg , this will moisten your mixture a bit and help with the binding of the dough.
4. If your dough is still a little dry add up to 2 tsps of water. You should be able to press your dough into a ball and at this point it is ready.
5. Preheat your oven to 180°C and grease your chosen tin.
6. Roll out your dough and use it to line your tart or pie tin. Put it in your desired tin then let it sit in the freezer for 10 minutes or the fridge for 30. With this recipe it’s best not to chill before you roll out the dough as gluten free pastry is prone to cracking. Thus roll it while it is pliabil and chill after.
7. If you are blind baking; make sure you dock the bottom of your tart case and bake for 8-15 minutes.
8. If you are not blind baking and adding your filling when the dough is still raw; roll out your dough and put in your desired tin and fill. If it is a pasty you are making just put some filling on half of your rolled our dough, fold over and seal with egg wash. Freeze for 10 minutes and then bake for 30-40 minutes. (This is an estimated baking time and may differ from filling to filling.