Gluten-free Sablé – Yay!

Here is the gluten free sablé pastry that I created for a recent guest. This is a simple sweet pastry which is great for making sweet tart cases or even simple biscuits to serve with rich desserts. It is based on a combination of recipes – a gluten free sable recipe that I found here along with my shortcrust pastry recipe here. This volume of pastry made 8 x 10cm tart cases. Don’t skip the chilling step, it really helps to firm up the dough and makes it much easier to handle. You can freeze the dough either unbaked, at the chilling stage or once the tart case(s) have been baked blind.

Gluten-free Sablé Pastry

125g rice flour
1/4 tsp xanthan gum
25g glutinous rice flour
25g cornstarch
5g arrowroot flour
60g cold cubed salted butter (if unsalted, add a pinch of salt to the dough)
60g confectioners’ sugar
60g ground almonds
1 whole egg

Sieve the flours together with the xanthan gum & beat the butter and sugar together with the ground almonds and rice flour until you have fine bread crumbs. Add the whole egg and beat again to bring together. If the pastry doesn’t naturally form into a ball, give it a squeeze and see if that holds it together – if so then take it out of the mixer and gently knead together to form a ball. If it is still too dry, add a little cold water if the pastry dough and beat a little longer before testing again and kneading in to a ball.

Form the kneaded dough into a rectangular slab (more surface area will chill more quickly), wrap in cling film and chill for 30 minutes or until you are ready to use it. Roll out and use as per your recipe, dusting the work surface and pastry with a little rice flour if it is sticky. You will need to bake this pastry blind before you fill it.