but feel free to experiment. In any sort of baking we can’t go without mentioning gluten, and for rough puff we need to develop some. Handling shortcrust pastry too much or adding too much water ...

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 ...

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.

Dessert: If you eat Vegan and gluten free this dessert is for you !