My recipe for gluten-free pastry


  • 225 g gluten-free plain flour
  • 1 teaspoon of xanthan gum
  • Pinch of salt
  • 100 g margarine
  • 1 free range egg


  1. Sift the flour, and add the xanthan gum and salt.
  2. Rub the margarine into the flour mixture until it resembles breadcrumbs. Add the egg and enough cold water to bind the dough together. The pastry does need to be wetter than normal pastry. You will find that it has a tendency to stick, so you will need to use lots of flour when rolling out.
  3. Refrigerate for at least half an hour before using as you would your normal pastry. It will freeze well, and should stay good for up to three months.