Gluten-free flours are a little harder to work with ... add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your ...
This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.
Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork. Collect the pastry into a ball with your hands. This way you ...