Shortcrust Pastry Recipe (GF)

When you go gluten free there's always the fear of never again experiencing the joy of deliciously perfect baked goods hot from the oven. 

We're always on the hunt for amazing gluten free base recipe's, and when it comes to pastry it can be a tricky task to find a great one, so who better to ask than a gluten free pastry chef, and founder of 'The gluten free cooking school', Susanne Wells.

We coerced Susanne into sharing her secret recipe for delectable short crust pasty for our cooking and eating pleasure,


You'll need - 

1 cup white rice flour
½ cup gluten free cornflour (maize)
½ cup soy flour
160g butter, chopped and chilled
⅓cup caster sugar
3 tablespoons (60ml) icy cold water

Method - 

In the bowl of a food processor place the flours and sugar and give a quick blend. 
Add the chopped and chilled butter and process until mixture is like breadcrumbs. 
Add the cold water and continue to process until dough comes together. 
The dough will not necessarily form a ball like wheat flour pastry does. 

You will need to use a knife to scrape the sides of the bowl to properly incorporate the dough. 
Total processor time will be about 3 minutes. 
Any  longer and the butter will soften. 
Once it is well-combined turn onto baking paper and just bring together and flatten slightly. 
Wrap the dough in the baking paper and refrigerate for 20 minutes. 

Take the pastry out of the fridge and, using a rolling pin, roll out the pastry to half a centimetre. 
Cut 10cm circles out of the dough and gently press into mini  foil tart tins.
Prick the bases of the pastry witha fork and refrigerate again.
You may like to cut some optional decorative shapes with some of the extra pastry

Preheat the oven to 180°C. 
When the oven has been preheated remove the pastries from the fridge and 
bake in the oven for 10 minutes. This is called blind baking.
When the 10  minutes are up fill the pastries with a tablespoon of fruit mince and top with 
decorative shapes if using, then bake for a further 15-20 minutes until golden. 

Susanne has used gluten free fruit mince filling for this recipe, or you may use a filling of your choice.
Dust with gluten free icing sugar if using, and enjoy!


The Gluten Free cooking school is located in Samford Valley Brisbane, and runs classes weekly. 

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