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Sift together the flour, xantham gum sugar and salt
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Cut the butter into chunks and rub into the flour to make a breadcrumb consistency.
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Mix in the egg yolk using a round ended knife or your hands.
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With a round ended knife, gradually mix in the water until you reach a nice doughy consistency. You might need more or less than the 2 tbsp specified.
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Wrap in cling film and chill in the fridge for 15 mins at least before use.
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Gluten Free Sweet Shortcrust Pastry
A gluten and dairy free shortcrust pastry idea for sweet pies and tarts
- Recipe by Alison Wheatley
- Added25th August 2014
- Prep Time15 Mins
- MakesFull pie or 15 small tarts
There are some hints and tips needed to perfect shortcrust pastry the gluten free way, using an egg yolk helps your pastry stay firm but not so hard you can't eat it, and always chill it before use! Xanthan gum is used in the recipe to help the pastry bind but you can skip it if necessary, the pastry may be a bit more crumbly though.
This recipe is
Contains
- Dairy
- Egg
Method
Nutritional Information (Per 8th of the pastry)
Cals
Calories
321
Carbs
31g
Fibre
0g
Fat
19g
Sugar
5g
Protein
5g
Last updated 21st December 2023
Alison Peters has been Coeliac since June 2014 and launched Coeliac Sanctuary in August of that year, and since then has aimed to provide a one stop shop for Coeliacs, from blogs, to recipes, eating out guide and online shop.
Comments
I have found using margarine instead of butter when using GF Flour often makes better pastry. Also be very careful with xanthan gum, it can make pastry hard and rubbery. Also rarely put in fridge to cool, as in my experience cooks better if left at room temp. Texture of pastry before cooking can appear very sticky, but above changes creates a firm, crumbly melt in your mouth pastry.
Thank you Coeliac Sanctuary Team for all the recipes and advice.
will give this a try thanks
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