Gluten Free Short Crust Pastry

Easy, Buttery, Fool-Proof

If you’ve been searching for a perfect, reliable, and easy to work with gluten-free short crust pastry, this is the recipe you need! In today’s video, I show you how to make a beautifully buttery pastry using simple ingredients: gluten-free flour, xanthan gum, cold butter, a beaten egg, and just a touch of water. This dough is ideal for savoury pies, tarts, quiches, and so much more!

Whether you’re coeliac, gluten-intolerant, or just experimenting with gluten-free baking, this shortcrust pastry is soft, flexible, and bakes up perfectly crisp every time. No crumbling, no frustration, just delicious results.

Ingredients List

Always Check Labels for Gluten Free
  • 200g gluten-free plain flour
  • 1 tsp xanthan gum
  • 100g cold, cubed butter
  • 1 egg, beaten
  • 2–5 tsp room-temperature water

How to Make

Start the Dough
Add the gluten-free flour and xanthan gum to a food processor. Add the cold cubed butter and pulse until it resembles breadcrumbs.
Bring It Together
With the processor running, slowly pour in the beaten egg. Add water, 1 tsp at a time, until the dough just starts to come together.
Chill (Important Step)
Remove the dough, bring together gently by hand. Wrap in cling film and chill for at least 30 minutes. You can also freeze at this stage for later use.
Before Rolling
Allow the pastry to sit at room temperature until malleable but not soft. If it becomes too soft, simply roll back into a ball and return to the fridge.