This is an excellent Gluten Free pastry crust.
The egg is a very helpful binder, and this is a rich great tasting shortbready type pastry sure to satisfy even the wheat/gluten -gluttons among us)
If gluten is not an issue for you, just use regular flour and no need for xantham gum.
The pastry sets well after cooling some time,
If you roll it out (to make bars instead) will cover at 9″x 13″ pan and there will be more filling recipes to come (have a timely coconut berry tart one to follow soon!)
- 3 Cup brown rice flour
- 1 Teaspoon xantham gum
- 1 Pinch salt
- 1 Cup butter (must be cold! cut into TBSP-ish chunks)
- 1 egg
- Sift the dry ingredients
- Cut in cold butter (either pastry knife or by intermittently buzzing in Tbsps of butter in a food processor
- Incorporate egg and lemon juice to make a nice pastry consistency (not too liquidy, holds together)
- Press the pastry into greased muffin or tart tins.