At Fairfoods we use the pastry below every week in our gluten-free goods. It can be used for savoury and sweet dishes. The xanthan gum is key, it helps to bind the pastry. The gram flour adds a nice flavour and the soya flour helps to hold the pastry together and contributes to the flavour. We also use Dove’s gluten-free flour mix but rice flour would probably be ok as a substitute.
It is fine to use just margarine or just vegetable fat rather than a mixture of the two.
4oz (115g) Dove’s gluten-free flour mix
2oz (55g) gram flour
1oz (30g) soya flour
1 level tsp xanthan gum
2oz (55g) vegan margarine
1 1/2oz (40g) white vegetable fat e.g. Trex
Rub the fat into the flours and xanthan gum until it resembles fine breadcrumbs. Add enough water to make a dough which is soft, but not sticky. You will only need a small amount of water so add it gradually. If you add too much water it will make the pastry difficult to handle.
Wrap the pastry in cling film and place in the fridge for half an hour.
For best results, roll the pastry between cling film. You can roll it without cling film on a floured surface, but the flour tends to sit on top of the pastry and not get absorbed so you won’t get as good a finish.