A simple gluten-free pastry recipe, ideal for use with sausage rolls (as shown in image below), quiches and more!
PREP TIME : 30 minutes
COOK TIME : 20 minutes
SERVES : Makes 1 kilogram
INGREDIENTS
3 2/3 cups gluten-free plain flour (all purpose)
1 1/2 cups water
1 tablespoon xanthan gum
2 teaspoons salt
125 grams dairy-free spread
Cornflour
METHOD
Blend flour, water, xanthan gum, salt and dairy-free spread in a food processor until mixture comes together.
Turn onto floured surface and knead lightly until smooth.
Divide dough into quarters. Wrap each quarter in plastic wrap.
Using one quarter at a time, roll dough onto a surface dusted with cornflour. Roll thin enough to fit through the thickest setting on a pasta machine.
Pass through each pasta machine setting twice until dough is approximately 1 mm thick; dust with cornflour where needed.
Dough is now ready to be used.
Cook pastry for 20 minutes at 180° Celsius, or until golden brown.