In pursuit of the perfect gluten free pastry...

nanokitten

I made a curry pie yesterday (well two, one GF, one regular flour).
I used:
5 oz Dove Farm flour (plus 1oz of glutano flour improver to make 6oz)
3 oz half and half butter and marge
3 tbs water
pinch salt
I followed the instructions on the dove flour pack (scaled down), let it rest plenty etc and it was still really hard (my regular pastry was fine).
Can anyone improve on this recipy for savory (or sweet) GF pastry?

anniemf2508

we've tried ALOT of gluten free pastry recipes (hubby is a coeliac) and this one from Phil Vickery's new book(simply good) is the best we've come across
he makes his own gluten-free flour mix first:
300g cornmeal
500g rice flour
200g cornflour

we make a big batch of this us and keep it in a container

the pastry recipe is:
225g gf flour mix (see above)
100g butter/marg, chilled and cut into small cubes
1 tsp xanthan gum
pinch of salt
1 egg

put all ingredients, except the egg in a food processor and mix til you have fine breadcrumbs. Add the egg and pulse til mixture comes together. You may need to add a few drops of cold water. Tip out onto a work surface and knead into a smoothish, soft dough.

Patchwork_Quilt

For sweet pastry, I tend to use the Doves Farm Gluten Free flour

8 oz flour
4 oz butter not marge, softened in the microwave but not runny
1 dessertspoon sugar
1 beaten egg
a little milk to mix

and make in the usual way.

Edited to say that I don't let it rest but roll it out while it's still pliable