Pastry Mix


  • 80g FGR Gluten Free Pastry Flour (PLUS 1-2 Tbsp. extra flour)
  • 35g butter (cut into small chunks and kept in freezer)
  • 40mls iced water
  • 5mls white vinegar
  • 1 egg whisked, for brushing (if desired)


  1. Measure flour and add to a good bowl. Add butter chunks one by one from freezer and rub into flour with finger tips until all butter is rubbed in. If you want a lighter and flakier pastry, leave some butter in smaller chunks.
  2. Add the iced water and vinegar to the mixture and mix in. If mixture is still wet, add 1 tbsp. of flour at a time until mixture comes together.
  3. Wrap pastry in Clingfilm (Gladwrap) and refrigerate for 20-30 minutes.
  4. Roll pastry out between 2 sheets of baking paper until it is about 2-3mm thick. If you are blind baking, prick pastry before going into oven. Bake at 200c.
Makes: 1 sheets


  • Try and keep everything cold for this pastry.
  • Measure and cut the butter into small chunks, keep in freezer and use bit by bit.
  • Add a few ice cubes to the iced water so that it is very cold.
  • Brush the top of your pastry with a little whisked egg prior to baking to add a golden colour.