Vickys Sweet / Savoury Shortcrust Pastry

• 150 grams rice flour
• 60 grams sweet rice flour
• 60 grams cornstarch
• 2 tbsp sugar (if making sweet pastry)
• 1 tsp xanthan gum
• 225 grams sunflower spread/butter or hard vegetable fat
• 4 tbsp iced water or as much as required

1. Sift the dry ingredients excluding the sugar into a bowl and rub in the butter or fat to form 'breadcrumbs'
2. Mix in the sugar then add some of the water to form a soft but not sticky dough
3. On a floured surface knead until smooth and crack free
4. Split the dough into 2, wrap in clingfilm and refrigerate for half an hour before use
5. Roll out the dough between 2 sheets of floured parchment paper as gf pastry can be quite tricky to move without breaking but patches very easily.
6. If making a pie, slip a plate under the bottom parchment, peel off the top one, put the pie dish on top and flip it over, then press the dough into the tin
7. Can be frozen.
8. Just follow your recipe for cooking times.
9. To blind bake use gas 6 / 200C / 400F for 20 - 25 minutes
10. For a whole grain crust, replace the rice flours and cornstarch amounts with 75g millet flour, 75g sorghum flour and 60g gf oat flour
11. This is enough for 2 x 9" pie crusts / shells

rice flour, sweet rice, cornstarch, sugar, xanthan, sunflower, water

Taken from cookpad.com/us/recipes/332957-vickys-sweet-savoury-shortcrust-pastry (may not work)