Gluten Free Shortcrust Pastry Recipe - Easy (GF, Vegetarian & Dairy Free)
Fancy to bake something gluten free, dairy free & vegetarian tonight? I thought so, and this gluten free shortcrust pastry recipe is not just easy, it's also the basic for all your pies, cakes, quiches and tarts.
This recipe will make about 280g (100z) Serves 4
100g (3 1/2 oz) Gluten free Plain White Flour
55g (2 oz) Potato Flour
1/2 Tsp Xanthan Gum
1/4 Tsp Gluten Free Baking Powder
Pinch of Salt
75g (3 oz) Cold Unsalted Butter, Diced ( dairy free version if you wish )
60 ml (2 fl oz) Water
A handful of Cornflour
20 cm ( 8 inches ) Tart Tin
1 Using your fingers mix well together the flour, the potato flour, the xanthan gum, the baking powder, the salt and the butter in a large bowl, until the mixture resembles crumbs.
2 Add the water and keep mixing until it stick together to form a sticky dough.
3 Leave for a few minutes to absorb well the water, then shape into a ball.
4 Wrap the ball into cling film and leave it to chill in the fridge for 30 minutes.
5 Preheat the oven at 180 degrees ( 350F or GAS MARK 4)
6 Roll out the pastry to a thickness of 4 mm ( 1/4 inch ) working on a surface well dusted with cornflour.
7 Line a 20cm (8 inch) tart tin with the baking paper, cutting out the excess. Put the pastry inside and flatten it nicely, then put some more baking paper on top then ceramic baking beans or dried beans ( that will make sure the surface will remain flat while baking ).
8 Bake for 30 minutes or until golden. Remove baking paper, baking beans and leave it to cool down completely.
Well done, you have your Gluten-Free Shortcrust Pastry ready to use!
If you tried this recipe, show me the picture tag me on Instagram @familydelipeterborough