A. The ingredients and quantities are the same for gluten-free pastry as for traditional pastry. The basic recipe is half the amount of fat to the amount of Gluten-free Mix and hard fats will give the best results. This may be a combination of hard margarine (for flavour) and lard (for shortness) or all hard margarine if you prefer. Butter is also acceptable and will result in a rich pastry (ideal for special occasions e.g. mince pies at Christmas!). Adding an egg gives the pastry extra structure and provides a source of protein which is acceptable to the diet.

Our recipe for Gluten Free Shortcrust Pastry is here.

 

A. Yes, the pastry dough can be frozen if you want to make it in advance and freeze it to use later. Once baked, the pastry is suitable for freezing, depending on fillings used.