This pastry tastes excellent but is not suitable for large pies/flans. If it is rolled out between two sheets of snap wrap, it is perfect for small items i.e.; jam tarts.

It is dairy, wheat and gluten free.

75g (3oz) Gluten free flour mix

100g (4oz) Rice flour

Half a level teaspoon of salt

1 egg yolk

125g (5oz) Dairy free block margarine

1 teaspoon of Xanthan gum

1 dessertspoon of caster sugar

3 tablespoons of cold water

1. Sift flours, Xanthan gum, sugar and salt into a bowl.

2. Rub butter into the flour mix until it resembles breadcrumbs.

3. Mix in the egg yolk and water. Form a dough.

4. Roll out in between two sheets of snap wrap.

5. Cut and bake as intended. (Gas Mark 6, 200C)