Basic gluten-free pastry
- 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
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.
This pastry is useful for savoury cooking. To make a sweet version, add 1 tablespoon sugar to dry ingredients.
Nutrition Info (per serve)
Total fat 11g
–Saturated fat 3g
Dietary fibre 2g
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