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.