Gluten free shortcrust pastry can be used for pies, quiches, savoury tarts and sweet bakes. The main challenge is getting a dough that holds together when rolled without becoming too dry or difficult to handle.

This gluten free pastry recipe uses a plain gluten-free flour blend, butter and egg to help bind the dough. A short rest in the fridge makes it easier to roll and shape before baking.

Gluten Free Shortcrust Pastry Recipe at a Glance

• Preparation time: 15 minutes
• Chilling time: 30 minutes
• Total time: 45 minutes
• Yield: Approximately 450g pastry
• Suitable for: One 23cm tart case or a similar-sized pastry base

Ingredients for Gluten Free Shortcrust Pastry

• 250g plain gluten-free flour blend
• 125g cold butter, cut into small cubes
• 1 medium egg
• 2 to 4 tablespoons cold water
• 1 teaspoon xanthan gum, only if your flour blend does not already contain a suitable binder
• ½ teaspoon salt for savoury pastry, or 1 tablespoon caster sugar for sweet pastry

Before you start: Check the flour blend’s ingredients. Some gluten-free flours already contain xanthan gum or another binder, so adding more may not be necessary.

How to Make Gluten Free Pastry

1. Mix the dry ingredients

Place the flour in a large mixing bowl. Add the xanthan gum if needed, followed by the salt for savoury pastry or caster sugar for sweet pastry. Stir to distribute everything evenly.

2. Rub in the butter

Add the cold butter cubes. Using your fingertips, rub the butter into the flour until the mixture resembles coarse breadcrumbs.

Try to work reasonably quickly so the butter stays cool. You do not need to make every crumb identical, but avoid leaving large pieces of butter throughout the flour.

3. Add the egg and water

Beat the egg in a small bowl and stir it into the flour mixture.

Add two tablespoons of cold water and bring the mixture together with your hands. Add a little more water, one teaspoon at a time, only if the dough remains dry and crumbly.

The dough should hold together when pressed without feeling wet or sticky.

4. Shape and chill the dough

Shape the dough into a flat disc rather than a ball. Wrap it and place it in the fridge for 30 minutes.

Chilling firms up the butter and makes the pastry easier to roll. It also gives the flour time to absorb moisture.

5. Roll and shape the pastry

Place the chilled dough between two sheets of baking paper and roll it to around 3 to 4mm thick.

Remove the top sheet carefully. Lift the pastry with the bottom sheet to help transfer it into your tart tin, then ease it into the corners without stretching it.

If a crack appears, press a small piece of spare dough into the gap. Gluten-free pastry can be more delicate than conventional shortcrust, so handling it gently helps.

6. Bake according to your recipe

For a blind-baked tart case, line the pastry with baking paper, add baking beans and bake at 180°C fan for around 15 minutes. Remove the paper and beans, then bake for a further 5 to 8 minutes until the base looks dry.

For a filled pie, quiche or tart, follow the baking temperature and timing for the filling you are using.

Tips for Rolling Gluten Free Shortcrust Pastry

Gluten-free pastry can be less stretchy than traditional pastry because it lacks gluten’s elastic structure. A few small adjustments can make it easier to work with.

If the dough cracks: Press the edges back together rather than adding lots of extra flour. If it feels very cold and stiff, leave it at room temperature for a few minutes before rolling.

If the dough sticks: Chill it briefly and roll it between sheets of baking paper. Adding too much extra flour can leave the finished pastry dry.

If the dough crumbles: Add cold water a teaspoon at a time and gently bring the mixture together. Avoid pouring in too much water at once.

If the base turns soggy: Blind baking can help dry the base before adding a wet filling. Whether you need to do this depends on the filling and the recipe.

Can You Use the Pastry for Sweet and Savoury Baking?

Yes. This recipe can be adapted for both, using a small change to the seasoning.

Savoury pies, quiches and tarts

Use the salt version for savoury fillings. The pastry is suitable for dishes such as vegetable tarts, cheese quiches and traditional pie-style bakes.

For inspiration, browse The Gluten Free Kitchen’s savoury range, which includes pies and savoury tarts.

Sweet tarts and other bakes

For sweet pastry, replace the salt with caster sugar. This gives the dough a sweeter flavour for fruit tarts and similar desserts.

The required baking time will depend on the filling and the size of the tart, so follow the instructions for your chosen recipe.

Can You Make Gluten Free Pastry Without Xanthan Gum?

Yes, some gluten-free pastry recipes can be made without adding xanthan gum, but the result depends on the flour blend and other binding ingredients.

Check whether your flour already contains xanthan gum or another binder. If it does, you may not need to add more. If it does not, simply leaving the binder out of a recipe that relies on it can make the dough more fragile.

For a reliable result, use a recipe designed for your specific flour blend rather than removing ingredients without adjusting the method.

Making Pastry When You’re Short on Time

Making pastry from scratch gives you control over the ingredients, but it does require mixing, chilling and rolling.

If you are preparing a pie or quiche and would rather skip those steps, The Gluten Free Kitchen offers Ready to Roll Shortcrust Pastry. It is sold frozen in a 400g block and is intended for making products such as pies, quiches and sausage rolls.

Gluten Kitchen

It is a practical alternative when you want to spend less time preparing the pastry itself.

For a broader explanation of gluten-free ingredients and food labels, read our guide to what gluten-free food means.

Frequently Asked Questions

Is pastry gluten free?

Not all pastry is gluten free. Traditional pastry is commonly made with wheat flour, which contains gluten. Gluten-free pastry uses a suitable gluten-free flour blend and other ingredients that meet the recipe’s requirements.

How do you make gluten free pastry?

Mix gluten-free flour with the required binder and seasoning, rub in cold butter, then add egg and enough cold water to bring the dough together. Chill it before rolling and shape it gently to reduce cracking.

Can you make gluten free pastry without xanthan gum?

Some recipes can be made without added xanthan gum, particularly when the flour blend already contains a binder. Results vary, so use a recipe designed for the flour you have chosen.

Why does gluten free pastry crumble?

The dough may not have enough moisture, may need more time to rest, or may be difficult to handle when very cold. Add water gradually if it is dry, chill it if sticky, and roll it between sheets of baking paper to make shaping easier.

FAQs: Gluten Free Shortcrust Pastry Recipe