There are some hints and tips needed to perfect shortcrust pastry the gluten free way, using an egg yolk helps your pastry stay firm but not so hard you can't eat it, and always chill it before use! Xanthan gum is used in the recipe to help the pastry bind but you can skip it if necessary, the pastry may be a bit more crumbly though.
Added 25th August 2014
Recipe by Alison Wheatley
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