Im struggling to make gluten-free shortcrust pastry – can you give me some tips?
A. The ingredients and quantities are the same for gluten-free pastry as for traditional pastry. The basic recipe is half the amount of fat to the amount of Gluten-free Mix and hard fats will give the best results. This may be a combination of hard margarine (for flavour) and lard (for shortness) or all hard margarine if you prefer. Butter is also acceptable and will result in a rich pastry (ideal for special occasions e.g. mince pies at Christmas!). Adding an egg gives the pastry extra structure and provides a source of protein which is acceptable to the diet. The following recipe will make enough pastry to cover a 1 litre (2pint) dish, a 22cm (9inch) flan ring, or approx. 20 mini tartlets: 200g (8oz) JUVELA Gluten-free Mix or Gluten-free Fibre Mix 50g (2oz) hard margarine 50g (2oz) lard 1 medium egg, beaten Cold water to mix To make the pastry, place the Gluten-free Mix in a bowl, cut the fats up and add them to the Mix. It is important to keep the fats as cold and hard as possible;
