Thaw pastry at room temperature for 20-30 minutes. Use potato starch for dusting (or any preferred gluten free flour). Roll to desired thickness then form to preferred shape. Egg washing is recommended. Bake as needed, or freeze then bake as needed. Recommended cooking temperature is between 350° and 375°, depending upon application. Product may be very hot after cooking. For best results, do not use a microwave oven.
INGREDIENTS: Potato Starch, Palm Oil, Water, Expeller Pressed Canola Oil, Eggs, Sugar, Xanthan Gum, Baking Powder (Sodium Acid Pyrophosphate, Bicarbonate Soda, Corn Starch, Monocalcium Phosphate), Salt, Inulin, Guar Gum, Ground Flaxseed, Baking Soda (Sodium Bicarbonate), Citric Acid, Non-Dairy Butter Flavor (Medium Chain Triglycerides, RBD Coconut Oil, Natural Flavor), Annatto.