Gluten Free Potato Shortcrust Pastry

• 75 g rice flour
• 50 g cornflour
• 1/2 teaspoon salt
• 1/2 teaspoon xanthan gum
• 1 teaspoon baking powder
• 100 g butter or 100 g margarine, well chilled and cubed
• 200 g well chilled cooked cooled mashed potatoes

1. Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
2. Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
3. Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
4. Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
5. Remove from refrigerator and roll out on a floured surface as required.

rice flour, cornflour, salt, xanthan gum, baking powder, butter, potatoes

Taken from www.food.com/recipe/gluten-free-potato-shortcrust-pastry-362132 (may not work)