Gluten Free Shortcrust Pastry Recipe


  • 280g (10oz) gluten-free plain flour blend: Look for a blend specifically formulated for pastry for the best texture.
  • 1 tsp xanthan gum: Binds the ingredients to replace the role of gluten.
  • ½ tsp salt (savory) OR 1 tbsp caster sugar (sweet): Choose based on your intended use.
  • 140g (5oz) cold unsalted butter, diced: Cold butter is essential for the flaky texture.
  • 1 large egg, beaten
  • 2-3 tbsp cold water


  • Combine dry ingredients: Mix the gluten-free flour, xanthan gum, and salt (or sugar) in a large bowl.
  • Cut in the butter: Use a pastry cutter, two forks, or your fingertips to rub the butter into the flour mixture. Keep working until it resembles coarse breadcrumbs.
  • Add the egg: Pour in the beaten egg and mix with a spoon until the dough starts to come together.
  • Add water gradually: Add 2 tbsp of cold water and use your hands to gently bring the dough together. If it’s too dry, add the additional 1 tbsp of water. The dough should be smooth and pliable but not overly sticky.
  • Flatten and chill: Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes (or up to a few days). Chilling helps the pastry relax and become less likely to shrink when baked.
  • Roll and use: When you’re ready to bake, roll out your chilled pastry on a lightly floured surface (use gluten-free flour) to your desired thickness. Use it for pies, tarts, quiche, or whatever your heart desires!


  • Don’t overwork the dough: Handle it gently to avoid tough pastry.
  • Blind bake if necessary: If your recipe calls for blind baking (pre-baking the crust without filling), prick the bottom with a fork and consider using baking weights or beans to prevent the pastry from puffing up.
  • Customize: Get creative by adding herbs, spices, or a touch of citrus zest to the dough for added flavor.


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