Wheat Gluten Free Shortcrust Pastry

    A nice Shortcrust pastry that can be used for any of your old recipes. It handles well and rolls out beautifully. Don't add too much liquid!


    Norfolk, England, UK
    2 people made this


    • 8 ozs Wheat Gluten Free Self Raising Flour (Doves Farm)
    • 2 tablesps Tapioca Flour
    • 1/2 (half) teasp Xanthan Gum
    • 4 ozs Margerine (Stork)
    • 1 Medium or Large Egg
    • A little water to mix


    1. Mix all the flours and dry ingredient's together, so they are well combined.
    2. Add the egg and enough water to bind the mix together. Add the water very slowly, a little at a time, don't make the mix too wet.
    3. Turn the mix onto a floured work surface and knead the dough for at least 2 minutes.
    4. Now have a cup tea while the pastry rests.
    5. Roll out the pastry on a well floured surface and use as per your recipe.
    6. Do not overcook this pastry. It will not go a golden brown colour but will stay light in colour. This is normal. This pastry freezes very well.

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