Baking

Basic gluten-free pastry

Author: Niki Bezzant - Founding Editor

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Serves: 4 (makes 1 large pie top or 1 medium pie base and top)

Time to make: 15 mins

Ingredients

More weights & measures

75g instant polenta
75g rice flour
75g gluten-free instant potato flakes, crumbled with fingers to a powder
60g gluten-free, reduced-fat spread
1 egg, whisked
½ cup chilled water

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Instructions

1 Sift dry ingredients into a large, chilled bowl. Add knobs of spread and use fingertips to gently rub spread in until mixture resembles fine breadcrumbs. Form a well in the centre. Add egg then gradually add water. Bring mixture together and shape into a ball. If dough is dry, add extra water.

2 Knead dough for 3 minutes or until smooth and well combined.

3 Roll out between 2 sheets baking paper until large enough to suit your requirements. Set aside. This pastry can be chilled for several hours and rolled out when required.

Variations

This pastry is useful for savoury cooking. To make a sweet version, add 1 tablespoon sugar to dry ingredients.

Nutrition Info (per serve)

Calories 246cal

Kilojoules 1030kJ

Protein 6g

Total fat 11g

–Saturated fat 3g

Carbohydrates 40g

–Sugars 5g

Dietary fibre 2g

Sodium 310mg

Calcium 20mg

Iron 0.5mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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