Once you're well into Phase II, you'll enjoy making delicious pastries. This is very simple and doesn't take long to make. 

I always use gluten free flour. This behaves differently to gluten containing flour. In particular, it doesn't roll into sheets very well. Don't worry about it though! I tend to do any large pans piece meal. I take small amounts of pastry and flatten it with my hand and put this in the greased pan, repeating this until the pan is covered. I do the same with the top if making a pie. It tastes the same!