Gluten-free pastry dough

By Julie Van Rosendaal on April 22, 2014

Just because you can't have gluten doesn't mean you have to forgo your favourite foods. Check out food editor Julie Van Rosendaal's recipe for gluten-free pastry dough below.

1 cup (250 ml) rice flour or all-purpose gluten freeflour blend (plus extra for rolling)
1/4 tsp (1 ml) gluten-free baking powder
1/4 tsp (1 ml) salt
1/3 cup (85 ml) butter or lard, chilled and cut into pieces
3–4 tbsp (45–60 ml) cold water
1 large egg

To make the pastry, combine the flour, baking powder and salt in the bowl of a food processor; add the butter or lard and pulse until almost combined, with some bigger lumps of fat the size of a pea. Add the water and pulse until the mixture resembles coarse meal; dump out onto a piece of parchment and gather into a ball, then flatten into a disc. Wrap and refrigerate for at least 20 minutes.

By Julie Van Rosendaal| April 22, 2014

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