Gluten Free Pastry Mixing Instructions

EITHER

To 1kg of Gluten Free Pastry mix, add 317 gms. of Margarine or fat, and mix until crumbed.

To this then add 825 mls. of water, when adding water do not add the whole amount at once. Slowly add water until it takes up dough appearance.

OR

To 100 gms. (just over of a cup) of Gluten Free Pastry mix, add 2 Tablespoons of Margarine and mix until crumbed.

To this then add 82.5mls. of water (just over 5 Tablespoons). Do not add all the water at once, but add until the mix takes up dough like appearance.

After mixing is complete allow the dough to rest for a minimum of 2 hours before rolling or sheeting. For best results allow to stand overnight before sheeting a second time.