Gluten-Free Shortcrust Pastry

Preparation info
  • Makes About

    425 g

    • Difficulty


Appears in

By Lorraine Pascale

Published 2017

  • About

I only use one brand of gluten-free flour in the UK, and I am always pleased with the results. I think the trick when eating gluten-free pastry is not to compare it to regular pastry. Gluten-free pastry has its own personality, taste and texture. The recipe follows the standard formula for all shortcrust pastries: half fat to flour.


  • 220 g gluten-free plain flour (I use Doves Farm)
  • pinch of salt
  • 110 g


Put the flour, salt and butter into a food processor and pulse in quick bursts until the mixture starts to resemble fine breadcrumbs. Put the egg and water into a cup and beat to combine. Pour three-quarters of this egg mixture into the flour mixture and pulse again until the pastry comes together. If you feel the mixture needs a little more moisture, then add the rest of the liquid but if the