Shortcrust Pastry

In my Seriously Good! Gluten-free Cooking book I gave a recipe for pastry. Here is another version, but this time I have added a teaspoon of xanthan gum, an egg and slightly more water, which really makes a big difference to the end result.


  • 225g Gluten-Free Flour Mix A
  • 1tsp teaspoon xanthan gum
  • a pinch salt
  • 110g cooking margarine
  • 1 medium egg, beaten, at room temperature
  • 24cm round tart or flan case


  1. Place the flour, xanthan gum and salt in a mixing bowl and mix really well.
  2. Add the margarine and rub in until you have achieved the consistency of fine breadcrumbs. I tend to take the lazy route and use a food processor.
  3. Add the egg and a little water and mix really well. Keep an eye on the texture – you may need to add a little more water so it is nice and soft; bear in mind the xanthan gum will tighten up the mixture considerably.
  4. Roll out the pastry, to a circle slightly larger in diameter than your flan case, on a cornflour-dusted work surface.
  5. Line the flan case with baking parchment.
  6. Transfer the pastry to the lined flan case and cover with baking beans.
  7. Cook for 10 minutes at 180°C/gas mark 4/350°F, then reduce the temperature to 160°C/gas mark 3/325°F for 10-15 minutes.
  8. Lift out the baking parchment and beans carefully, brush thickly with beaten egg, covering any cracks, and return to the oven for 5-6 minutes to just set the egg.
  9. Brush with egg again and bake for a further 5 minutes.



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