Gluten-Free Shortcrust Pastry

Ingredients

• 225 g gluten‑free flour (blend)
• 5 g carob seed flour (about 1 tsp)
• 65 g raw cane sugar
• 1 tsp Weinstein baking powder
• a pinch salt
• 1 tsp organic lemon zest
• 125 g cold butter
• 1 egg

Instructions

1. 1.

   Combine all dry ingredients in a bowl and mix. Add butter in small chunks and the egg. Knead quickly by hand into a smooth shortcrust pastry.

2. 2.

   Wrap in cling film and chill for about 30 minutes. Use the gluten‑free shortcrust pastry further according to your recipe.

3. 3.

   If blind baking: roll out the dough, place it on a prepared pan using a rolling pin. Press lightly, trim excess edges, prick the bottom several times with a fork, line with parchment paper. Sprinkle dried legumes over the surface.

4. 4.

   Bake in a preheated oven at 180 °C (fan 160 °C; gas 2–3) for 15 minutes; then remove, discard parchment and legumes, and let cool.