Coconut oil makes a firm, crisp pastry. You can either use raw virgin coconut oil for a mild coconut flavour or a refined coconut oil, which will be flavourless. This gluten-free vegan pastry makes enough to line a 23cm/9in flan tin or eight 7.5cm/3in tartlet or mini quiche pans.
It’s also the perfect pastry for making gluten-free, vegan ‘sausage’ rolls.
This recipe is an extract from Gluten-Free Kitchen by Catherine Atkinson (isbn 9780754834816, Lorenz Books, £15.00).
- Gluten-free plain flour blend 225g/8oz, plus extra for dusting
- Xanthan gum 2.5ml/½ tsp
- Salt pinch
- Ground turmeric (optional) 1.5ml/¼ tsp
- Solid coconut oil (see Cook’s tip) 90g/3¼oz
- Ice-cold water 90–115ml/6–7 tbsp
Cook’s tip: If the coconut oil is liquid at room temperature, chill it for 30 minutes until it is hard. On warm days or in warm kitchens, chill the mixing bowl and pastry board, too.
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This recipe is an extract from Gluten-Free Kitchen by Catherine Atkinson (isbn 9780754834816, Lorenz Books, £15.00)