What is the best type of fat to use in my pastry?
Choose a chilled, hard fat with a high melting point such as butter or lard. Traditional dairy butter makes great gluten free pastry and will have a lovely flavour, whereas lard will add extra crispness.
Can I use a non-dairy spread to make my gluten free pastry?
You can easily swap traditional butter in our recipe for a dairy alternative. However, the pastry will be more fragile to handle, so we recommend pressing it into your pie dish rather than trying to roll it out.
Why is my pastry crumbly?
It is important to add enough water to gluten free pastry to rehydrate the flour and prevent it from crumbling when rolling it out. Add just enough water so that the dough is soft and sticky, cover, and rest in the fridge for 30 minutes. At that point, it will have absorbed the water and be much more manageable.
Why is my pastry hard?
Pastry can become hard for different reasons. Firstly, it is important that the fat you are using is cold and mixed into the flour using a fork – avoid using your fingers which could melt it. Equally, using a blender to make your pastry can overwork the dough and make it hard. Finally, it is crucial to add enough water to rehydrate the gluten free flour: add just enough so that it is slightly sticky.