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Gluten and Dairy free Pastry

Perfect for dessert baking and Quiche bases

  • 150g Chestnut Flour or Gram Flour
  • 150g Ground Almond
  • 150g Rice Flour
  • 150g Cornmeal
  • Pinch of salt
  • 2 tsp Xanthium Gum
  • 400g Yellow Pure Dairy Free Margarine
  • 2 free range eggs
  • 400ml ice cold water

Mix your dry ingredients in a large bowl and with cold hands rub your margarine into the flour mix until you have a course breadcrumb texture. Add the eggs and half the water into a welled center and combine with a palette knife, adding a little more water until the mixture forms a dough. Set aside to rest, and prepare your tins. Use extra rice flour for rolling out as it combines well and does not stick.