A Gluten Free pastry that is easy to make, affordable and tastes just like you remember pastry should.
When rolling the pastry dough I have found it easier to roll it between 2 sheets of lightly greased baking paper.
The pastry will be stickier than your normal wheat based pastry but the finished product is very similar in taste and texture.
Testers have used this pastry in both savoury and sweet dishes with great results.
If you would like to use it in a Sweet recipe, and perfer a slightly sweeter crust, replace 30ml of water with Maple Syrup, Honey or Golden Syrup and (if it matches the recipe) add 1/2 teaspoon of Cinnamon.