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.

Shortcrust BasesIngredients

  • 225g Gluten Free Flour Mix A (see below)
  • pinch of Gluten Free baking powder
  • ½ tsp Xanthun gum Add to basket
  • 2 pinches salt
  • 110g block Stork margarine
  • 1 medium egg, beaten
  • cold water


  1. Place the flour, salt and margarine into a bowl and really mix well.
  2. Rub in well until you have fine breadcrumbs. I tend to take the lazy route and use a food processor.
  3. Add the egg and a little water and really mix well.
  4. Keep an eye on the texture, you may need to add a little more water so its nice and soft.
  5. Bear in mind the gum will tighten up the mixture considerably.
  6. Roll out and use.

Ingredients Available to buy


Make up my ‘Gluten Free Flour Mix A’ and use it as required

Makes 1 kg

  • 700g fine white rice flour
  • 200g potato flour
  • 100g 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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