Gluten Free Pastry
Makes 300g/11oz pastry
175g/6oz/1½ cups rice flour
125g/4oz/1 cup tapioca flour
1 tsp xanthan gum
a pinch of salt
150g/5oz/⅔ cup unsalted butter, diced
2 medium (US large) eggs, beaten
1 Put the flours, xanthan gum and a little salt in a bowl and mix well. Add the butter and rub in with your fingertips until it resembles fine breadcrumbs. Gradually mix in about three-quarters of the beaten egg – enough to mix to a soft dough.
2 Knead the dough on a clean lightly floured surface until smooth. Rest in the refrigerator for 30 minutes before rolling out and using.