Easy gluten free shortcrust pastry

    1 hour

    A very simple and foolproof gluten free pastry recipe that uses a gluten free plain flour mix. Fill with your favourite sweet or savoury filling.

    24 people made this

    Makes: 1 pie

    • 210g gluten free flour
    • 1 teaspoon xanthan gum
    • 1/2 teaspoon salt
    • 115g very cold butter
    • 4 to 6 tablespoons cold milk

    Prep:15min  ›  Extra time:45min chilling  ›  Ready in:1hr 

    1. Combine flour, xanthan gum and salt in a food processor by pulsing several times. Add cold butter in cubes and pulse until mixture resembles coarse breadcrumbs.
    2. Add 1 tablespoon cold milk and pulse again. Repeat with remaining milk, 1 tablespoon at a time until the pastry has come together in a ball.
    3. Remove pastry from bowl and wrap tightly with cling film. Chill in the fridge for at least 30 minutes, or one hour if you have time.
    4. Remove pastry from fridge; let it sit at room temperature for 15 minutes. This step will make your rolling easier and also avoid cracks in the pastry.
    5. Roll pastry between 2 sheets of parchment paper. Remove top sheet of pastry and invert onto a pie dish; peel off parchment paper gently. Trim off edges leaving about a 1.5cm overhang. Fold edge underneath. Flute dough as desired.

    Gluten free flour mix:

    You can make your own gluten free flour blend using this recipe.


    Bake the pastry case at 200 C / Gas 5 for 15 minutes. If you have added a filling, bake for 10 minutes at 200 C / Gas 5 and then reduce temperature to 180 C / Gas 4 for another 40 minutes.

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    Reviews in English (1)


    Wonderful. I used the flour mix in the notes. The crust is smooth and creamy and the taste is light and delicate. I made a simple jam crostata. I baked at 200° for 10 minutes and then 25 minutes at 180°. Thank you for the recipe.  -  16 May 2016