Gluten-free shortcrust pastry

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

Preparation time: 10 minutes

Ingredients

225g GF plain flourpinch GF baking powder½ tsp xanthum gum2 pinches salt110g block Stork margarine1 medium egg, beatencold water

Method

• Place the flour, salt and margarine into a bowl and really mix well

• Rub in well until you have fine breadcrumbs. I tend to take the lazy route and use a food processor

• Add the egg and a little water and really mix well

• Keep an eye on the texture, you may need to add a little more water so its nice and soft

• Bear in mind the gum will tighten up the mixture considerably

• Roll out and use