SCRUMMY SHORTCRUST PASTRY

200g gluten-free flour (ideally a blend of white and brown rice flour) Pinch of salt

½ level tsp xanthan gum

100g cold butter or baking margarine, cubed 1 small egg, beaten.

1 tsp lemon juice In a food processor, pulse flour, salt, gum and butter to a fine crumb. add egg, 1-2 tbsp cold water and lemon juice, then pulse till it starts to hold together. If dry, add water. (If doing by hand, chill mixture for 15 minutes now).

Tip dough onto sheet of clingfilm, lay another sheet on top and roll pastry into a disc, then chill it (still wrapped in clingfilm) for 15 minutes. If you want sweet pastry, add a tablespoon of icing sugar at first stage. or, for a different taste and texture, swap out 25g of flour for 25g of ground almonds.

Beat another egg and brush over pastry three times to glaze and to stop pastry going soggy.

From Phil Vickery’s Essential Gluten-Free, published by Kyle at £19.99. To order a copy for £15 (p&p free) call 0844 571 0640, or visit mailbookshop.co.uk