In a small bowl, place the chia, xanthan and hot water and mix until well combined. Rest until a gel is formed (approx 10 minutes).
In a food processor or bowl mix the almond meal, arrowroot, sugar, bicarb and salt until very well combined. TMX 10 secs, speed 2.
Add the chia gel and process until it forms a ball. TMX 10 seconds speed 4
Add extra water if necessary, teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
Form a disc and roll as instructed below.
* Note this gluten free pastry will not brown the way the spelt will. Cooking it until it is brown will result in a really hard, not so nice pastry! Glaze it also with the cinnamon glaze to add a lovely bit of colour.