Rice Flour Shortcrust Pastry

  • 225g rice flour
  • 1/2tsp salt
  • 100g coconut oil (softened)
  • 2 1/2 tbsp cold water
  • small amount rice milk
  1.  Place the flour and salt in a bowl
  2. Add the coconut oil and rub in lightly until the mixture looks like breadcrumbs. Try to make sure there are no large lumps of oil left                                  img_12091  img_12101
  3. Add the water a small bit at a time and mix until it begins to bind together and form a dough img_12121
  4. Knead together very lightly and leave to cool in the fridge until needed
  5. As you roll out the dough, add some rice milk until you get a mixture that isn’t too sticky and doesn’t disintegrate as you use it  img_12141
  6. Use the pastry as needed and bake at 180°C for approx. 10 minutes until golden brown