Gluten-Free Baking

Gluten Free Shortcrust Pastry

2.8/5 rating (558 votes)
  • Makes: 24cm x 4cm deep flan
  • Prep Time: 10 mins
  • Ready in: Depends on what you are cooking
  • Difficulty: Easy
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Gluten Free Shortcrust Pastry
 

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

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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.

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Comments (8)

  • Sue

    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

    reply

  • m evans

    m evans

    28 January 2016 at 21:19 |
    Finally found a pastry recipe that works. Think I might need to get Phils cookbook!!

    reply

  • Cherry Griffin

    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!

    reply

  • Sylvia Moore

    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.

    reply

  • anna

    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.

    reply

  • julie sandbach

    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 :)

    reply

  • depresseddancer

    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!

    reply

  • Nicola Wheeler

    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

    reply

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