Gluten free pastry- disaster- please help

[LuciaLoquette]

I've made it before but today it's a disaster.

Used Dove's flour, butter etc and rolled it out to try to fit a quiche tin.
It's just crumbling. I have added Xantham gum as well.

Can't even get it round the rolling pin to put in the flan tin.
Any ideas?

Should I add more water to make the dough sloppier?

I SO do not want to waste the pastry as it's using precious flour and butter which I have in a limited amount.

When mine goes like that, I press it into the tin in small pieces and mould it together as I go. As long as you dont leave any cracks, it still turns out fine

Oh, and I find that chilling it for another couple of hours helps, too!

Thanks. Maybe that's the answer. I did chill before rolling and think this has made is stiffer of course and more crumbly.

Okay- update. Added a bit more water and mixed again, which was better, so got most of the base covered - slightly too thick, but so what- and used the spare bits to fill in the sides.

Amazing!

Thank you for the update. I often think my pastry is too short. I won't be so tentative with the water next time.

I tried at first using the amount of water that you would use with 'real' flour and it simply wouldn't 'bind' when rolled out.
I have found gluten free cakes work better with more liquid ( slightly more loose mixture) so I guess the same might be the case for pastry.
Anyway , it's made and been baked blind, so all ready now to fill it with eggs etc.