Gluten-free shortcrust pastry
Try this simple, easy-to-make crumbly gluten-free pastry, the perfect pastry recipe for lining tarts and flans, topping pies or wrapping around all manner of tasty fillings.
Makes 375g/13 oz
Published: February 8, 2021 at 4:39 pm
Ingredients
- 225g Gluten-free plain flour blend
- ½tsp Xanthan gum
- Pinch of salt
- 115g Chilled butter diced, or half butter and half white vegetable fat
- 60–75ml/4–5 tbsp Chilled water
Method
Step 1
Sift the flour, xanthan gum and salt into a large mixing bowl. Cut the fat into the flour with a pastry blender or use your fingertips to rub it in. Shake the bowl occasionally to bring any large lumps of fat to the top. Blend until all the fat is incorporated and the mixture resembles fine breadcrumbs.
Step 2
Slowly pour 60ml/4 tbsp of the water over the mixture and mix with a round-bladed knife until the dough comes together. It should be slightly wetter and softer than standard wheat pastry dough, so add a little more water if the mixture is still too dry.
Step 3
Gather together the dough to form a ball. Incorporate any loose pieces of the rubbed-in mixture by rubbing the ball around the bowl. Knead on a lightly floured surface for just a few seconds, until smooth, then wrap in cling film and chill in the fridge for at least 1 hour before rolling out.
Discover more gluten-free recipes
This recipe is an extract from Gluten-Free Kitchen by Catherine Atkinson (isbn 9780754834816, Lorenz Books, £15.00)