Easy recipe Gluten-free savoury pastry

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about seventy-fiveg/threeoz rice flourabout seventy-fiveg/threeoz fine cornmeal ( polentaabout seventy-fiveg/threeoz potatoone heaped tsp xanthan gum pinch of saltone hundred and fiftyg/fiveoz butterone egg, preferably free-range, mixed with two tbsp cold. water (Recipes by ingridients water) Gluten-free flours are a little harder to work with, but worth mastering. Keep the dough dry although slightly more difficult to handle, it gives a crisper, shorter crust for quiches and pies..