Gluten-Free Shortcrust Pastry Recipe - River Cottage
Make perfect gluten free pastry with cold ingredients and your fingers! Buttery, nutty, and easy to prep and freeze for later use.
Ingredients
- 80g rice flour
- 90g sorghum flour, buckwheat flour, chestnut flour or white teff flour
- 50g tapioca starch
- 70g ground almonds
- 2–3 pinches of sea salt
- 3 tsp ground linseed
- 1 tsp ground psyllium husk
- 100g salted butter, chilled and diced
- 1 large egg, beaten
- 3–4 tbsp cold water
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