Recipe
for allergy sufferers:
 This
recipe for Gluten free Pastry comes from Susan Swann
who has written the book Cakes
and Cookies for Children on Restricted Diets which
came about because of her youngest daughter's multiple
food allergies and food intolerance.
The
book is full of recipes which are dairy free, gluten
free, wheat free, corn free, egg free, sugar free, reduced
sugar, yeast free or soya free. For example, this particular
recipe is dairy free, gluten free, wheat free, corn
free, egg free and yeast free.
If
you would like to read more <click
here> or visit Susan's web site www.allergybaking.co.uk
This
recipe is dairy free, gluten free, wheat free, egg free
and yeast free.
Ingredients
for Gluten
free Pastry
75g
(3oz) rice flour
75g (3oz) potato flour
75g (3oz) tapioca flour
75g (3oz) dairy free margarine
100 mls (3 flozs) cold water
1 tsp bicarbonate of soda
Small amount of rice milk or soya milk
How
to make Gluten free Pastry
- Mix
the flours together in a mixing bowl.
- Rub
in the margarine until it resembles fine breadcrumbs.
- Add
the water a little at a time until a smooth dough
is formed.
- Cool
in the refrigerator before use. This pastry is quite
brittle so be patient and handle carefully.
Susan
Swann
www.allergybaking.co.uk
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