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Gluten Free

Gluten Free Shortcrust Pastry

2.8/5 rating (610 votes)
  • Makes: 24cm x 4cm deep flan
  • Prep Time: 10 mins
  • Ready in: Depends on what you are cooking
  • Difficulty: Easy
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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.


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

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

Phil's Tips

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

Makes 1 kg

  • 350g fine white rice flour
  • 100g potato flour
  • 50g 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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