• 80g rice flour
• 90g sorghum flour
• 50g tapioca starch
• 70g ground almonds
• 2- 3 pinches salt
• 3 tsp ground linseed/flaxseed
• 1 tsp psyllium husk
• 100g salted butter (or flora plant), frozen and then grated
• 1 large egg, beaten
• 3-4 tbsp water (if required)

Method

Mix all the flours together with tapioca starch, ground almonds, salt and psyllium husks, then rub in the cold grated butter with your finger tips until it is broken down into a breadcrumb like mix.

Add the beaten egg and use your hands to bring together, to ensure that everything is combined and evenly distributed but also trying not to overwork it,  adding a little water if required.

The dough should be slightly wetter than a normal dough as the flaxseed will absorb some of the water whilst it rests.

Wrap in cling film and leave in the fridge for at least an hour, but this can be made a day or two in advance or frozen.  If freezing, place in the fridge to defrost overnight. When rolling out, place between two pieces of baking parchment