153.Short Crust Pastry : Glutenfree

The full text of the book published by Hodder and Stoughton, updated.

Ingredients:to make ½ lb pastry

1 small banana

4 oz / 100g apple

1 egg yolk

6 oz / 175g

gluten-free flour mix

2 ½ oz / 60g butter

2 ½ oz / 60g lard

½ tsp / 2g salt


Beat the banana and apple to a smooth pureéwith the egg yolk. This is best done in a liquidiser.

Sift the flours and salt into a bowl. Add the fat, cutting intosmall pieces with a knife before rubbing into the flour to form fine crumbs.

Mix in the pureé using a knife.

Work the dough lightly and briefly into a ball, wrap in cling filmand refrigerate for 30 minutes.

Flour a surface with cornflour.

Knead the dough on a cold floured surface with the heel of thehand for 1 to 2 minutes when it should be smooth and putty like.

Refrigerate for another 30 minutes before rolling out on a coldfloured board to the required shape. Keep moving it round on the board sothat it does not stick.


Preheated oven

gas mark 7 425°F 220°C

Cook empty pastry shells for 15 to 20 minutes or until brown.