Gluten-free pastry dough

Gluten-free pastry dough

By
From
Real Food by Mike
Makes
500 g
Photographer
Alan Benson

Ingredients

Quantity Ingredient
120g rice flour
120g ground almonds
100g buckwheat flour
1/4 teaspoon salt
1 tablespoon gluten-free cornflour
120g unsalted butter, cold and diced
2 eggs

Method

  1. Blitz all the ingredients, except the eggs, in a food processor until the mixture resembles breadcrumbs. Blitz in the eggs and 2 tablespoons water. Turn the dough out onto some plastic wrap and bring the mixture together with your hands. Shape the dough into a disc, wrap it in the plastic wrap and refrigerate for at least 30 minutes until ready to use.
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