Gluten Free Shortcrust Pastry

2.8/5 rating (542 votes)

Prep Time: 10 mins
Ready in: Depends on what you are cooking
Difficulty: Easy
Print:

This pastry is much easier to roll out, and acts almost like the real thing. You may get a little cracking, but hardly any. You can line flans and tarts now using the normal way of rolling out pastry.

Ingredients

225g Gluten Free Flour Mix A (see below)
pinch of Gluten Free baking powder
1/2 tsp Xanthum gum
2 pinches salt
110g block Stork margarine
1 medium egg, beaten
cold water

Method

Place the flour, salt and margarine into a bowl and really mix well.
Rub in well until you have fine breadcrumbs. I tend to take the lazy route and use a food processor.
Add the egg and a little water and really mix well.
Keep an eye on the texture, you may need to add a little more water so its nice and soft.
Bear in mind the gum will tighten up the mixture considerably.
Roll out and use.

Phil's Tips

Make up my 'Gluten Free Flour Mix A' and use it as required

Makes 1 kg

350g fine white rice flour
100g potato flour
50g tapioca starch or flour

Mix all the flours together very thoroughly or put into a food processor and pulse until mixed, if yours has a large enough capacity.

Store in an airtight container.

Chicken & Chorizo Pie

Comments (8)

Sue
01 June 2016 at 18:15 | #
Just made a steak and mushroom pie , pastry was lovely, need the gf cook book now, thank you
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m evans
28 January 2016 at 21:19 | #
Finally found a pastry recipe that works. Think I might need to get Phils cookbook!!
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Cherry Griffin
10 December 2015 at 08:56 | #
I made mince pies using this recipe and the pastry was delicious, my daughter wants the recipe. I did slightly alter it and used half buckwheat flour but was amazed how easy it was to roll out. Thanks Phil. I had just about given up having had failures but now I can make pies, I am SO pleased!
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Sylvia Moore
30 November 2015 at 20:03 | #
This recipe is amazing, def 5 stars. Very easy to make with no weird and wonderful ingredients. I don't normally like pastry but this just melts in the mouth, and isn't crumbly.
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anna
21 July 2015 at 14:09 | #
wow its great to find good recipes that i can use for my family. my husband and my six children are dairy and wheat intolerant and one also has a severe egg allergy, so you can imagine how limited i have found cooking. i am slowly building up a folder of good recipes and as ive just made some yummy pies this one will be added to the folder to. thanks.
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julie sandbach
05 December 2014 at 19:39 | #
Brilliant recipe. Roll out just like normal pastry. Just made quiche and mince pies and sausage rolls will definitely be coming to our house this Christmas. Thank you :)
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depresseddancer
16 September 2014 at 09:44 | #
Hi Nicola,

What a lovely aunty! Stork is dairy free, as long as you buy the one in paper (the one in plastic contains buttermilk).

You can make pastry with Pure, but I find it a bit less resilient. I also like mixing the margarine with trex or similar because the hardness helps.

Good luck, gf df sf isn't easy, but it's so nice to have pie again!
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Nicola Wheeler
08 August 2014 at 09:53 | #
Firstly I'd like to say thank you so much for sending me a couple of your gluten-free books back last year - they have been a great help in creating new dishes for my niece.
I tried making a pastry for her but it had lard in it and wasn't very nice at all and very crumbly.
My niece is also diary free so could I just substitue you stock margarine for her Pure vegetable spread?
Thanks so much
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