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Ingredientes
- 3/4 c. white rice flour(*See Note)
- 1/2 c. white corn flour
- 1/2 tsp xanthum gum
Direcciones
- *The fine white rice, not the heavier one. It is in the Asian section at the supermarket.
- Do you have a food processor Because which makes this so easy and because you handle the pasty less, the pastry is much easier to handle.
- Add in these in and whiz them to mix them.
- Add in 4 ounce margarine, whiz around until bread crumbs texture
- Add in two slightly beaten Large eggs combined with a tsp lemon juice or possibly vinegar
- (either of these adds elasticity) and one Tbsp. water.
- Whiz until just forming a ball.
- Take out, it is still sticky, but use rice flour and knead lightly to create ball, wrap in plastic and put in fridge for half an hour.
- To roll out, use rice flour on your rolling pin, handle as lightly as you can, roll out half of it, but only half roll it, flip it over with more rice flour and finish rolling it out. This stops it from sticking. As long as you do not press hard, it doesn't squash and stick.
- Makes a lovely fairly thin, good tasting pastry. The kids love it.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 175g | |
| Calories 642 | |
| Calories from Fat 32 | 5% |
| Total Fat 3.84g | 5% |
| Saturated Fat 0.76g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Potassium 260mg | 7% |
| Total Carbs 138.43g | 37% |
| Dietary Fiber 2.8g | 9% |
| Sugars 0.14g | 0% |
| Protein 12.37g | 20% |
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