Gluten free shortcrust pastry

Gluten free pastry

Many people believe, making gluten free shortcrust pastry is tricky. And to be honest, I thought the same, until I started making it on a regular basis. But now, after years of making gluten free pastry I love the process; in fact I prefer making it to standard pastry.

Whilst I’ve a selection of gluten free pastry based recipes on my site, I thought it would helpful to simply have the basic shortcrust pastry recipe here for you to refer to, for when you’re recreating YOUR favourite pastry based recipes.

In my quest to help you further with gluten free pastry making, I’ve also popped together a quick video sharing how I go about making it. You can check it out here on my YouTube channel. It’s my first YouTube video, so go easy on me, as whilst I know how to cook, I’ve got a heck of a lot to learn about video making.


Ingredients (enough for a large pie or 24 single layer tarts)

200g (7oz) gluten free plain flour or mix
100g (3½oz) cold butter, cubed (or a dairy free alternative – Trex works really well)
1 large beaten egg
Pinch of salt added to the gf flour if using unsalted butter
Cold water



Place the butter and gluten free flour into a large bowl and rub together until it resemble coarse breadcrumbs, any larger pieces of butter will be blended when you work the pastry before rolling it out. By leaving the mixture slightly chunky you will allow for more water to be added.

Gluten free pastry at the rubbed in stage

Stir in the beaten egg and then add enough water to bring the pastry together. You will probably need around 3-5 dessertspoons of water. Add the water gradually, as the amount you need may differ, depending on the temperature of your kitchen/ingredients. If you don’t add enough water, you’ll find the pastry difficult to work with.

Gluten free pastry at the rubbed in stage with added beaten egg

Form the pastry into a ball. The texture should be soft, but not too sticky. You should be left with a clean bowl once the pastry comes together.

Gluten free pastry

Transfer the pastry onto a clean surface, that’s been dusted with gluten free flour and knead the dough for a couple of minutes until it becomes smooth. Spending time doing this, will make the gluten free pastry easier to handle. Unlike traditional pastry, kneading wont make it tough, as there isn’t any gluten in there to be overworked.

Gluten free pastry

When it comes to rolling out gluten free pastry smaller amounts are much easier to work with.

Gluten free pastry

Keep dusting your work surface and rolling pin with gf flour to ensure the pastry doesn’t stick. Roll the pastry to the required size. Then give the rolling pin another good ‘dusting’ before gently wrapping the pastry around it and lowering it into the dish/pie plate you’re using.

Gluten free pastry lining an enamel plate

When making small tarts, it’s best to use a palette knife to gently lift the pastry cut outs to transfer into the tins.

For pastry baking/cooking times refer to the individual recipe you’re using.

Hope you found this gluten free pastry step by step guide helpful. Any questions please do give me a shout.

For now,
Liz x

18 thoughts on “Gluten free shortcrust pastry

    • Elizabeth Rimmer says:

      Hi there, in the UK when we refer to gluten free ‘plain’ flour we are referring to a basic gluten free flour that does not have any additional raising agents added. I hope I’ve explained that OK. Liz

  1. Pauline says:

    I am baking a quiche now using your recipe. I saw your you tube video last night and you presented yourself so well. Thank you for all your work. Regards from Brisbane, Australia

    • Elizabeth Rimmer says:

      Thank you so much for your lovely comment. It really made my day when I read it! I’m delighted that you popped together a quiche using the recipe I shared…..hope you thoroughly enjoyed it! Best wishes. Liz✨

  2. Hollie says:

    You are one of my favourite gluten free people to watch and read recipes from, you make everything so simple and explain it well enough that someone like me with no baking experience can just crack on with it.

    Thank you so much for taking the time to put these together, for the record everything of yours I’ve tried to make has come out amazing and been enjoyed by all!! 😊

    • Elizabeth Rimmer says:

      How lovely to receive your comment…thank you!!😍 I’m delighted that you find the recipes I share helpful and that you’ve had baking success with everything you have made….this makes me so happy! Very best wishes and happy baking! Liz ✨

  3. Sally Goodall says:

    Do you have a (successful) recipe for Puff pastry?!
    Your shortcrust pastry recipe is great, I’ve tried many over the last 2 years, yours is the only one that has worked.

    • Elizabeth Rimmer says:

      I’m delighted that you have had success with the gluten free pastry recipe I recommend. It’s great isn’t it! It still amazes me how well things turn out. I’m sorry, but I don’t have a puff pastry recipe. And to be honest I feel it may struggle to come up with a decent recipe to share. As without the gluten, it may be hard to build up the characteristic layers you’d expect in this type of pastry. However, miraculously Jus-Rol do produce a ready made gluten free puff pastry, that is widely available in the chilled section in most large supermarkets. And I highly recommend it. I’ve actually done a little video over on my YouTube channel of me making super quick pasties with this pastry. It’s pre-rolled, so easy to use and a great product.
      Best wishes and happy pastry making! Liz✨

  4. Paulette says:

    Great explanation of the ‘how to’ in making the pastry. I found it more than helpful. Thanks
    I’ve just made a batch and its in the oven cooking, when, I suddenly realised I forgot the egg!! Will see what it looks / tastes like before going on with the quiche….

  5. Noreen Casey says:

    I am delighted to see a recipe that does not rely on xanthan gum. I really dislike the taste and feel of it. Is there anything you can recommend to replace it, when it is needed?

    • Liz Rimmer says:

      Yes, I find gluten free shortcrust pastry works an absolute treat without xanthan gum! However, I do recommend to use it in other recipes, such as shortbread biscuits and scones as it has the exact binding agent to hold the crumb together. It is also in the ASDA gluten free self-raising flour that I use to make cakes. Unfortunately to date, I’m not aware of a replacement to suggest. I’m thinking that maybe for now, if you make bakes that don’t rely on xanthan gum, things like the simple French chocolate cake, chocolate brownies, chocolate cheesecake, almond tart, cherry bakewell’s I have on my blog are all free from xanthan gum. I will of course get back to you should I discover an alternative. Happy baking!

  6. Diane says:

    Hi Liz, love Love your videos,I have watched a lot of them and was wondering if you had a cook book out would love to buy it

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