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Gluten-free Shortcrust Pastry Recipe (low FODMAP + dairy-free option)

Gluten-free shortcrust pastry recipe - my ULTIMATE version that only needs 5 ingredients and is Coeliac-friendly and wheat-free too.
Keyword gluten-free pastry recipe, gluten-free shortcrust pastry
Servings 1 x 23cm tart cases
Calories 244kcal
Author Becky Excell

Ingredients

  • 300 g gluten-free plain flour plus extra for dusting
  • tsp xanthan gum
  • 145 g butter very cold and cubed (use Stork hard margarine if dairy-free)
  • 3 tbsp caster sugar add only if making sweet pastry
  • 1 tsp salt add only if making savoury pastry
  • 2 large eggs beaten

Instructions

To create the dough:

  • Place your flour, xanthan gum, into a large mixing bowl and mix. Make sure your butter is cold and straight from the fridge before using! Cut the butter into small cubes and rub it in using your fingers until the mixture resembles breadcrumbs.
  • If making sweet pastry, stir in the caster sugar, or salt, if making savoury pastry.
  • Beat your 2 eggs together and gradually add them, cutting it into the mixture using a knife until it comes together. It should form a ball and not be very crumbly - it might be a tiny bit sticky but very minimally.
  • Wrap your pastry in cling film or place into a sandwich bag. Place in the fridge for 30 minutes until firm yet workable - it shouldn't be rock solid!

To create a 23cm tart case:

  • Preheat your oven to 200C/180C fan.
  • Once your pastry dough is chilled, place it onto a lightly floured sheet of non-stick baking paper. Using a lightly floured rolling pin, roll it out into a large circle, around 2mm thick.
  • Transfer the pastry sheet into a 23cm fluted, loose-bottom tin. I do this by supporting the pastry as I gently invert it into the tin, with equal overhang on all sides. Peel off the baking paper.
  • Next, use your fingers to carefully ease the pastry into place, so that it neatly lines the tin. Lift the overhanging pastry and, using your thumb, squash 2mm of pastry back into the tin. This will result in slightly thicker sides which will prevent your pastry case from shrinking when baked.
  • Allow the overhang to do it’s thing - we’ll trim the overhang after chilling it. Lightly prick the base of the pastry case several times with a fork and then place into the fridge for 15 minutes.
  • After chilling, use a rolling pin to roll over the top of the tin, instantly removing the overhang and flattening down the pastry.
  • Next, loosely line the base of the pastry case with a piece of scrunched up baking paper and fill with baking beans (or rice if you don’t have any). Place onto the hot baking tray in the preheated oven for 15 minutes.
  • After 15 minutes, remove the baking paper and baking beans, then bake for a further 5 minutes. Optionally, brush the inside of the case with egg-white then return to the oven for an extra minute - this helps to prevent soggy bottoms for wet fillings!
  • You're done! At this point, you can use the pastry case to make a quiche, lemon tart or Bakewell tart etc.

To create jam tarts:

  • Once your pastry dough is chilled, place it onto a lightly floured sheet of non-stick baking paper. Using a lightly floured rolling pin, roll it out into a large circle, around 2mm thick.
  • Use fluted or circular biscuit cutters (that are slightly bigger than the holes in a cupcake/muffin tray) to create as many circles as you can - feel free to reroll any offcuts to get as many circles as possible.
  • Place the circles into a lightly greased cupcake tray. Fill with the jam of your choice and bake for 12-18 minutes. Transfer to a cooling rack to cool.

For everything else:

  • Once your pastry dough is chilled, place it onto a lightly floured sheet of non-stick baking paper. Using a lightly floured rolling pin, roll it out into a large circle, around 2mm thick.
  • Now use it for whatever you like! In addition to everything mentioned above, at this point, I use it to create pop tarts (recipe is in my first book), festive sausage rolls (recipe is in my second book) and savoury pies (recipes in my first and second book).

Nutrition

Serving: 1g | Calories: 244kcal | Carbohydrates: 27g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Cholesterol: 68mg | Sodium: 341mg | Fiber: 1g | Sugar: 4g