Gluten-free Bakewell tart

I've made gluten-free cakes and biscuits before but I'd never used what-so called gluten-free flour until now... However, the other week Andy bought me a bag of gluten-free flour (I got Doves Farm plain white flour), and said to me that one of his colleagues was gluten intolerant and hadn't been tasting my cakes that I bake for him to bring in almost every Monday...

So, that's how I came to try gluten-free flour for the first time. I made a sweet pastry with it for my Bakewell tart. I used the gluten-free flour the same way as I do with usual plain flour. When I was preparing the pastry, I felt it was a little wetter than normal, and it was a bit too soft to roll it out so instead I flattened it by pressing on to the prepared tart tin directly, which indeed worked very well. ;D

As the filling of Bakewell tart doesn't have any flour in it, I didn't need to worry about that part.

The result of my first gluten-free tart? It was a great success! The gluten-free pastry was really nice. The more crumbly texture reminded me of shortbread. (Maybe it's because the Doves Farm flour has rice flour in it...) The almond filling was sweet and moist, went really well with the pastry.

I got a good feedback from Andy's colleagues too, and most importantly everyone in the office could have a piece. ;) I can definitely see this gluten-free flour appearing more often in my cakes and pastries. ;D