Gluten-Free Millet and Almond Shortcrust Pastry
Makes 350g of shortcrust pastry suitable for quiches, pies and tartlets. Bake in a fan oven at 180℃. It keeps well in the fridge for a couple of days.
- 75g millet flour
- 75g potato starch
- 60g ground almonds
- 3/4 tsp guar gum
- 2 pinches salt
- 60g cold, unsalted butter
- 1 medium egg
- 2 tsps lemon juice
- 6 tsps cold water
- White rice flour for dusting
Weigh all the dry ingredients into a bowl.
Cut the cold butter into chunks and rub it into flour with your fingertips, or use a food processor to make a fine, even blend.
In another bowl beat the egg with an electric whisk.
Using a silicone spatula stir the beaten egg, the lemon juice and the cold water into the dry mix, or use the food processor. It will be a sticky dough.
Pat the dough into a ball with the spatula and dust it with white rice flour, then flatten it to a round shape 1" thick with your hands, wrap in a re-useable plastic bag and refrigerate for at least one hour
Place the rested and chilled pastry between 2 sheets of baking parchment dusted with the rice flour, and roll out to the desired thickness.
Peel back the top sheet of parchment, and if necessary use the bottom parchment sheet to lift and manipulate the pastry into position. Alternatively use a pastry cutter for small pies, and a palette knife to transfer the circles to the pie trays.
For a large pastry case bake blind for 10 minutes then 20 minutes more with the filling.