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Wicklewood’s Gluten Free Pastry

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“This dough makes enough pastry for two family sized pies, if you want to make a sweet dessert pastry just add 2 tablespoons of castor sugar before adding the egg. Never skip the chilling and resting process as this helps to reduce the amount of shrinking during baking.”
READY IN:
35mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Sift the flour mix, xanthan, and salt into a bowl, rub in the fats.
  2. When the mixture resembles breadcrumbs add beaten egg and water bring together into dough. (Add water 1 tablespoon at a time, if dough becomes too wet compensate by adding a touch more flour mix.).
  3. Wrap in cling film and chill for 30 minutes.
  4. Roll out and use as required.

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