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How To Make Gluten And Dairy Free Pastry Crust

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Being coeliac or lactose intolerant can be frustrating when it comes eating. But it doesn’t mean you have to miss out on food recipes which include pastry crust. You can make your own gluten and dairy free pastry crust and enjoy your favourite pastry dishes without worrying.
What you'll need: 
210 grams rice flour
50 grams tapioca flour
50 grams potato starch
50 grams chickpea flour
1 tsp xanthan gum or guar gum
1 tsp sugar
100 grams dairy free butter
120 ml cup cold water
Cling film
Place the flours, sugar and xanthan or guar gum into the bowl. Mix all the ingredients with your hand and add the dairy free butter. Rub in the butter with the dry the ingredients with your hand until the mixture resembles crumbs.
Pour a little water at a time into the mixture. Blend until the dough forms together into a firm dough. Knead the dough a little bit but don’t over work it.
The dough should be formed into a ball and wrapped in cling film. Store in the fridge until you are ready to use it. If you want to use it straight away, allow it to stay in the fridge for 10 minutes to harden a bit.
This is a simple and easy gluten and dairy free pastry crust to make. You can buy the above flours from a whole foods store or from online site. You can use this pastry crust for cherry pies, blueberry pies or any other pies or tarts recipe you like.
You can also use millet flour or cornstarch.
You can also use organic coconut oil instead of butter for a coconut taste.
You can add egg or milk to this recipe if you use eggs or milk in your baking.
You can use a food processor to blend the ingredients if you want.


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