Alternatively use a pasty recipe but replace the flour with gluten free plain flour adding ½ teaspoon Xanthan gum and an egg yolk to bind – with enough water or milk to mix to a smooth dough – – if you can get away with it don’t roll as gluten free pastry is more likely to break up but use as a paste and mould in to the case with your fingers – or roll out between grease proof paper.

Photo by Malidate Van on Pexels.com

Alternativly use a pasty recipe but replace the flour with gluten free plain flour addiing ½ teaspoon xanthian gum and an egg yolk to bind – with enough water or milk to mix to a smooth dough – – if you can get away with it don’t roll as gluten free pastry is more likely to break up but use as a paste and mould in to the case with your fingers – or roll out between grease proof paper.

GF PASTRY                                                                                                       

  •    1 cup brown rice flour    
  •    2 tablespoon Tahini (sesame seed paste)
  •   2 tablespoons vegetable oil   
  •    60g / 2oz sesame seeds water to bind

Method

Simply mix together with enough water to form a soft but not soggy dough ball.

By Zena Leech-Calton

www.lovenorwichfood.co.uk

@love_norwich_food

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