Gluten Free Sweet Shortcrust Pastry - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-sweet-shortcrust-pastry

Posted On: 25th August 2014

There are some hints and tips needed to perfect shortcrust pastry the gluten free way, using an egg yolk helps your pastry stay firm but not so hard you can't eat it, and always chill it before use! Xanthan gum is used in the recipe to help the pastry bind but you can skip it if necessary, the pastry may be a bit more crumbly though.

This recipe is...

Low Fat, Low Sugar, Vegetarian

Ingredients

225g Gluten free plain flour
1tsp xanthan gum
Pinch salt
110g butter
1 egg yolk
40g caster sugar
2tbsp water

Preparation Time: 15 Mins
Cooking Time: 15 Mins

This recipe contains

Dairy, Egg

Method

1. Sift together the flour, xantham gum sugar and salt

2. Cut the butter into chunks and rub into the flour to make a breadcrumb consistency.

3. Mix in the egg yolk using a round ended knife or your hands.

4. With a round ended knife, gradually mix in the water until you reach a nice doughy consistency. You might need more or less than the 2 tbsp specified.

5. Wrap in cling film and chill in the fridge for 15 mins at least before use.

This recipe makes Full pie or 15 small tarts
Nutritional info per 8th of the pastry

Calories	Carbs	Fibre	Fat	Sugar	Protein
321	31g	0g	19g	5g	5g