Sweet Shortcrust Pastry

Sweet Shortcrust Pastry - Coeliac Sanctuary


Posted On: 25th August 2014
Recipe By: Alison Wheatley at http://www.coeliacsanctuary.co.uk

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...



225g Gluten free plain flour
1/4 tsp xanthan gum
Pinch salt
112g sunflower spread (or other dairy free spread)
1 egg yolk
56g caster sugar
2tbsp water

Preparation Time: 15 Mins
Cooking Time: 15 Mins

This recipe is free from...

Celery, Crustaceans, Dairy, Fish, Gluten, Lupin, Molluscs, Mustard, Peanuts, Sesame, Soya, Sulphites, Tree Nuts


1. Sift together the flour, salt and xanthan gum.

2. Rub in the sunflower spread to make a breadcrumb consistency.

3. Mix in the egg yolk and sugar.

4. 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.

5. Wrap in cling film and chill in the fridge for 15 mins at least before use.

Soya spread can be replaced with normal margarine if dairy free isn't required

This recipe makes Full pie or 15 small tarts
Nutritional info per Eighth

Calories Carbs Fibre Fat Sugar Protein
207 20g 0g 9g 7g 2g

Calories 207
Carbs 20g
Fibre 0g
Fat 9g
Sugar 7g
Protein 2g

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