[mtoyne]

Makes 425g (15oz)

75g, (3oz) rice flour
75g (3oz) fine cornmeal (polenta)
75g (3oz) potato flour
1 heaped tsp xanthan gum
pinch of salt
150g (5oz) butter
1 egg mixed with 2 tbsp cold water.

Sift rice flour, cornmeal, potato flour and xanthan gum in to a bowl, add salt. Cut butter in to cubes and rub in to flour mix. Make a well in centre and add some of the mixture- just enough to bring pastry together using a fork. Collect pastry with hands and add a little more egg mixture if too dry. (A dry pastry gives a crisper shorther crust, if too wet it will be tough when cooked)
Knead pastry on a floured surface for a few minutes before wrapping in clingfilm and chilling in fridge for 30 minutes.
Roll out and use as required.
I find it easier to roll out between 2 sheets of clingfilm.

[Poolfield2]

Thanks so much for that, do you happen to know does it freeze successfully in it's raw state or only when cooked?

[mtoyne]

It doesnt say on the recipe but i would have thought it would freeze fine.

[Poolfield2]

I din't have any cornmeal and when I went to buy it all I found was called maizemeal, I hope that is the same. The lady in the healthfood shop told me polenta is much coarser than maizemeal so I will have to see what happens.

Thanks again

[Poolfield2]

I made a batch and used it for apple pie and it really worked. Thank you so much    

I was once given a bought gluten free jam tart and it was revolting :puker:  and it put me off trying to make pastry myself. The best thing with your recipe was OH ate it as well so I didn't have to make 2 separate pies.