Health and Pastry!

My fab Pilates Teacher, Karen, recently asked me to contribute to a Newsletter – food related of course. What came up during our brain storming session as to the possible content of my missive was she had struggled to make an acceptable Gluten free pastry.

Here's an extract from my piece which you might find of interest. What is definite is that the pastry is really good.

Try this on for size :

Phil Vickery's gluten free

shortcrust pastry

Mix A

350g fine white rice flour

100g potato flour

50g tapioca starch or flour

Mix thoroughly (can do in a food processor)

Store in an airtight container.

225g Mix A as above

pinch of gluten free baking powder

½ tsp xanthan gum

2 pinches salt

110g stork margarine

1 medium egg, beaten

cold water

Method :

Place flour, salt and margarine in a bowl and mix well.

Rub into fine breadcrumbs (you can use a food processor).

Add egg and a drop of water, mix well. The texture should be nice and soft – add a drop more water if required.

Roll out and use straight away.

Xanthan gum gives your pastry a stickiness – a substitute for gluten, it will tighten.

Here are my tips :

Be precise with your measurements – it's a science!

Texturally it reminds me of making dessert pastry – it's fragile so take it easy – be gentle.

Roll out your pastry onto baking parchment into your required shape and size then flip the parchment over onto your pie filling. The recipe given is perfect for a pie lid measuring 24x24 cms. If the pastry breaks don't panic – use the pieces to patch any gaps in the edges.

I used this pastry to top a cheese, potato and onion pie and the verdict is lovely. A light tasty pastry with a good colour.

If you want to try the pastry I can save you time – all the ingredients are available from Daily Bread Co-operative Limited, The Old Laundry, Bedford Road, Northampton, NN4 7AD – www.dailybread.co.uk.

Have a go!