Massa podre sem glúten

Ingredientes

• 250 grams Gluten free GF All-purpose flour ((sieved) AKA gluten free plain flour in the UK)
• 110 grams Unsalted Butter (cubed) (Use dairy free butter block if required)
• 1 large Egg (room temperature)
• 1-2 tablespoon Milk ((use dairy free or cold water if required))
• 1/4 teaspoon Xanthan Gum (Omit if the flour blend already contains xanthan gum.)
• 1/4 teaspoon Salt
• 60 grams Brown Sugar for - SWEET PASTRY ONLY

Modo de preparo

1. 1

   --- Shortcrust pastry ---

2. 2

   Rub together Butter, Flour and Xanthan Gum till they form a breadcrumb like consistency

3. 3

   Mix in sugar or salt required if you are making sweet or savory pastry

4. 4

   Make a well in the middle of the mixture and add egg and milk.

5. 5

   Mix together with hands until a dough is formed. Add a little extra milk if you feel mixture is too dry.

6. 6

   Wrap your pastry ball in clingfilm and place in the fridge for 30 mins. If you leave for longer than 30 mins you may need to sit it at room temperature for 10 mins before rolling out.

7. 7

   Your pastry is now ready to use for your desired recipe.

8. 8

   --- Blind baking shortcrust pastry ---

9. 9

   Preheat oven to 180°C/350°F/Gas mark 4.Remove from fridge and roll out to the desired size of your tin or dish. usually around ½cm thick. Then carefully transfer to your pie dish/tin.

10. 10

    Using a fork prick the base of the pastry several times.

11. 11

    Line with greaseproof paper and gently fill using ceramic baking beads or uncooked rice.

12. 12

    Bake in the oven for approximately 12 minutes. Remove Beans/rice and paper and bake for a further 5 minutes until lightly golden.

13. 13

    The base is ready for your preferred filling and continue to bake following the recommended time that your recipe states.

14. 14

    --- Fully baked pastry base ---

15. 15

    To fully bake the pastry follow the steps for blind baking but after the baking beans and parchment paper has been removed bake for a further 10-15 minutes until it is a nice golden brown color.

16. 16

    Once the pastry base has fully cooled you are ready to fill it with your choice of ready-made filling.