Wholesale

LFGF Gluten Free Pastry

A versatile gluten free shortcrust pastry base — perfect for pies, tarts, quiches, and more.

Ingredients

  • 1 ½ cups of LFGF All-Purpose Plain Flour
  • 60g (2oz) of butter or dairy-free spread
  • 3–4 tablespoons of water (you may need more)

Method

  1. Place LFGF All-Purpose Plain Flour into a bowl.
  2. Rub in the butter with your fingertips until the mixture looks like breadcrumbs.
  3. Add the water gradually. Make it into a working dough.
  4. Turn onto a lightly floured surface.
  5. Roll the dough out to around 3mm thickness.
  6. Line each pastry case with baking paper and fill with dry rice.
  7. Bake for 10 minutes, remove the paper and the rice and bake for a further 5 to 10 minutes.
  8. Meanwhile, press together the pastry scraps and roll out. Cut the tops from the pastry for the lids.
  9. Spoon the filling evenly among the cases and top each filled case with the pastry lid.
  10. Brush with a lightly beaten egg (optional).
  11. Bake the pies for 20 minutes, or until the pastry lids are golden.
  12. Leave in the tins for 5 minutes before transferring to a wire rack to cool. Dust with icing sugar before serving.

Handy Hints

  • The dough should feel like playdough. Add flour or water to get the right consistency.
  • Dust the bench and the rolling pin to roll out the dough.
  • LFGF All-Purpose Plain Flour is also good for thickening sauces, stews, and gravies.