Of all the gluten free baking techniques pastry making is definitely the most challenging. This pastry is easy to prepare and far superior to store bought gluten free pastry which can get gluggy and have a strange aftertaste.
My trick to achieving a light crisp texture is to roll out the dough as thinly as possible between two baking paper sheets without breaking it. This also allows you to transfer the delicate pastry to your pie tin easily by inverting the sheet and peeling away the baking paper. If breakage occurs simply pinch pastry back together.
I find adding milk to gluten free pastry does two great things. Firstly, it adds protein to the dough and gives it more structure. Secondly, it helps round out the flavour for a tastier pastry.
- 400g gluten free plain flour
- 1 tsp xantham gum
- 2 tbs icing sugar
- 200g unsalted cold butter, chopped
- 1 large egg
- 160mL cold milk
- Put the flour, sugar and xantham gum in a food processor and pulse to combine.
- Add the butter and pulse until mixture resembles fine breadcrumbs.
- With the motor running add egg and milk. Shape into a flat square or round disc, wrap in cling film and rest in fridge for 1 hour before using.
- Put the flour, sugar and xantham gum in Thermomix mixing bowl and mix 3 sec/speed 5.
- Add the butter and mix 5 sec/speed 6 until mixture resembles fine breadcrumbs.
- With the blade running add egg and milk until combined. Shape into a flat square or round disc, wrap in cling film and rest in fridge for 1 hour before using.