This is a recipe adapted from Maggie Beer's television show, The Cook and The Chef.
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- 1 cup water
- 1/2 teaspoon salt
- 150g gluten-free flour plus 1/2 cup for rolling
- 2 tsp xanthan gum
- 2 medium eggs
- 90g unsalted butter
In a heavy-based saucepan combine water, salt and butter. Bring to a simmer and add flour and xanthan gum. Stir vigorously with a wooden spoon. Lower temperature and continue to cook until mixture thickens, comes away from the sides and is well combined. Remove from heat and cool to room temperature.
Whisk eggs then add to mixture a little at a time, roughly kneading to incorporate fully before adding more. Turn out onto a surface on which you have placed ½ cup gluten-free flour. Knead until shiny. You won't need all the flour; just use enough to make it easy to knead.
Wrap in cling-film, chill for 1 hour then use a rolling pin to roll pastry between two pieces of baking paper greased on both sides. Roll to desired thickness and proceed. To make sweet pastry, add 2 tsp icing sugar when adding flour.