Gluten Free Shortcrust Pastry Recipe |
- ¾ cup or 100g cornflour
- ¾ cup or 100g sweet rice flour (also known as glutinous rice flour)
- ⅓ cup or 50g sorghum flour
- ½ cup or 90g icing sugar*
- ⅓ cup or 30g almond meal
- 125g cold butter, chopped
- 1 egg
- *For a savoury shortcrust pastry omit the icing sugar and add 1 tbs sea salt flakes. At the final stage add 2-3 tbs of cold water and mix to form a dough.
Conventional Method
- Put all flours and icing sugar in a food processor and pulse to combine.
- Add the butter and egg and pulse until dough roughly comes together. If required, add 1 - 2 tablespoons of water to help form the dough but only if necessary.
- Transfer dough to a surface and shape into a flat disc, wrap in cling film and rest in fridge for 1 hour before using.
Thermomix Method
- Put all flours and icing sugar in Thermomix bowl and combine 3 sec/speed 6.
- Add the butter and egg and mix 15 sec/speed 5 until dough roughly comes together. If required, add 1 - 2 tablespoons of water to help form the dough but only if necessary.
- Transfer dough to a surface and shape into a flat disc, wrap in cling film and rest in fridge for 1 hour before using.
Recipe by Helen Tzouganatos at https://helentzouganatos.com/gluten-free-shortcrust-pastry/
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