I adapted this gluten-free pastry from a regular pastry recipe my Mom taught me and it turned out fantastic! It is now my go to homemade pastry recipe.

Mix the dry ingredients in a large bowl. I find the larger the better, so that I can mix the ingredients without any falling out of the bowl. Make sure that your butter is nice and cold, and cut it into small squares. Then mix the butter into the dry ingredients until you have what looks like a bunch of small crumbs. I use my hands, but you can use a pastry cutter if you have one. Then put the dry ingredients in the fridge for about 15 minutes to half an hour, so the butter cools down and hardens.

After the butter is hard take the bowl out of the fridge and give it a quick toss with a fork, and then add the wet ingredients. Mix until combined. You want it to resemble that ball of dough above. Try not to over mix as it will make the pastry hard. Just mix till combined. You can chill in the fridge again if you want as this helps with the rolling out. I'm often in a hurry and just roll right away.

I like to use two pieces of parchment or wax paper to roll out the dough. Gluten-free dough can be sticky. I find if I try to use gluten-free flour to dust my counter and rolling pin that I use so much it makes the pastry hard. So, parchment paper is my preferred method. You can dust the paper with a tiny bit of gluten-free flour if you find it sticks to the paper.

Today I made fruit pastry roll ups. Just strips of dough with jam inside. You can also add slices of apple sprinkled with cinnamon and sugar.

Here is what they look like out of the oven. Kinda rustic. LOL. I'm not the prettiest of bakers, but they tasted great. If you are using this dough as a savoury crust for meat pie or sausage rolls then I would omit the icing sugar.

Gluten-Free Pastry (Adapted from my Mom's regular Easy Pastry recipe)

Ingredients

• 5 cups gluten-free flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 2 tablespoons icing sugar (omit if making a savoury pastry)
• 1 lb butter (cut into small pieces or grate - keep cold in the fridge till needed)
• 1 egg (these last three ingredients are mixed together, put the egg and vinegar in a 1 cup measuring cup and stir then add enough water to make 1 cup of liquid)
• 1 tablespoon white vinegar
• water

Directions

1. Mix the dry ingredients together.
2. Cut the cold butter into the dry ingredients until it resembles fine crumbs. You can use a pastry cutter or two knives. I have always used my hands)
3. Then put the flour butter mixture in the fridge to cool. Around 15 minutes to half an hour.
4. In a 1 cup measuring cup put the egg and vinegar and mix with a fork, then add enough water to make 1 cup of liquid.
5. Take the dry ingredients out of the fridge and incorporate the wet ingredients using a spoon at first and then your hands. Mix until you get a nice ball that holds together. Wrap in plastic and put in the fridge for about 10 minutes to cool.
6. Roll out between two pieces of wax or parchment paper.

What is your favourite gluten-free dough for pastry? If you try this recipe please let me know what you think and any suggestions to improve it. I'm a celiac always looking for new recipes.