Gluten Free Shortcrust Pastry
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Cook time
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A light buttery pastry that can be used as a base for all sorts of baked goodness. #glutenfree #lowlactose
Recipe type: Base
Cuisine: Modern Australian
Serves: 1 large pie/tart base
  • 130 grams brown rice flour
  • 40 grams buckwheat flour
  • 40 grams potato starch
  • 25 grams tapioca starch
  • 55 grams almond meal
  • 1 teaspoon xanthan gum
  • Pinch sea salt
  • 100 grams cold unsalted butter, cubed
  • 1 egg, lightly beaten
  • 1 - 2 tablespoons cold water
  1. Using a large mixing bowl, combine the dry ingredients - flours, starches, meal, gum & salt.
  2. Add cold butter & using your hands or a pastry blender (pictured), work the butter into the dry ingredients until the mixture is crumbly.
  3. Add the egg & 1 tablespoon of water and knead gently until well combined & a ball forms. (if the dough appears dry & crumbly, add a little more water & knead again).
  4. Wrap the dough in cling film, refrigerate & allow to rest before rolling out - at least 3 hours (or overnight)* if possible.
* - while you can make and use this pastry immediately, allowing it to rest will result in a much more relaxed & even dough that can be easily worked with a rolling pin. It will also add a depth to the flavour that is well worth the planning & the wait.
Recipe by Fresh Home Cook at