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Gluten-Free Recipes:
Shortcrust Pastry

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Ingredients:

1-1/2 cups cornflour 1/2 cup soya flour
1/2 tsp salt 125 gm butter
1 egg yolk 1/4 cup water

Method:

Sift cornflour, soya flour and salt into a bowl. Rub in butter with your fingertips until it resembles fine breadcrumbs. Mix the dough with the water. Knead thoroughly on lightly cornfloured board.

Wrap and keep overnight or at least two hours before using as directed.

Note: This recipe comes from the Australian Coeliac Handbook.

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Last updated :April, 2000