This is a work in progress but works as a pie crust for meat pies, a pastry for beef wellington, a case for sausage rolls and as a base for flans etc.:
200g Almond flour
91g Gluten
195g Butter
46g Water
1/2 tsp xanthan gum
1/2 tsp baking powder
1/4 tsp Salt
Add water to dry ingredients mix and so the water starts to develop the gluten.
Cut cold butter into mix until well incorporated into a dough.
Wrap in cling film and gently knead to develop gluten.
Refrigerate for 1 to 2Hrs.
Roll between cling film but not too thin as it can be fragile
Bake blind, about 15mins at 200C, docking well before baking, cover with foil to avoid edges burning.
Notes:
This is a recipe in progress of development
It can be fragile so treat with care, put flan dish on to pastry and turn over
Water/flour ratio can be up to 1:1. Higher makes the product more coherent and could be chewy. The above worked pretty well.
More xanthan gum may help the coherence of the dough
Gluten ratio is 30%, high for pastry made from wheat flour.