making pastry

Step 1

Place 200g (8oz) of JUVELA Gluten-Free Mix into a bowl. As with traditional pastry half the amount of fat is required to the amount of Mix.

A combination of 50g (2oz) lard and 50g (2oz) hard margarine will give the best results. It is important to keep the fats as cold and as hard as possible, so leave them in the fridge right up until you need to use them.

Cut the fats into small pieces using a knife and then rub into the Mix using your fingertips until the mixture resembles coarse breadcrumbs. It is important not to over-rub the fats. Any larger pieces left will be incorporated later when the pastry dough is kneaded!