Gluten Free Potato Shortcrust Pastry - cooking recipe

Ingredients

75 g rice flour
50 g cornflour
1/2 teaspoon salt
1/2 teaspoon xanthan gum
1 teaspoon baking powder
100 g butter or 100 g margarine, well chilled and cubed
200 g well chilled cooked cooled mashed potatoes

Preparation

Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
Remove from refrigerator and roll out on a floured surface as required.