Gluten-Free Pastry (Shortcrust)
Suitable for quiches, tops of pies, jam tarts and bakewell tarts.
250g flour (gluten-free tritamyl)
Approx. 50ml milk
Sieve the flour into your mixing bowl.
Cut your butter into cubes and place in with the flour.
Rub the butter into the flour with the tips of your fingers until it reaches a fine bread-crumb consistency.
Lightly beat the eggs and milk together.
Create a well in the centre and add in your milk egg mix bit-by-bit until a pastry pliable dough is achieved.
Chill and roll out with more flour.