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Gluten Free Sweet Shortcrust Pastry

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...

This recipe contains:

  • Dairy, 
  • Egg
Added
Updated
Recipe by Alison Wheatley

Ingredients

225g Gluten free plain flour
1tsp xanthan gum
Pinch salt
110g butter
1 egg yolk
40g caster sugar
2tbsp water
  • Preparation Time: 15 Mins
  • Cooking Time: 15 Mins
  • This recipe makes Full pie or 15 small tarts

Method

1. Sift together the flour, xantham gum sugar and salt

2. Cut the butter into chunks and rub into the flour to make a breadcrumb consistency.

3. Mix in the egg yolk using a round ended knife or your hands.

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.

Nutritional Information (Per 8th of the pastry)

Calories Carbs Fibre Fat Sugar Protein
321 31g 0g 19g 5g 5g

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