This gluten free shortcrust pastry recipe is for all the people who requested a Love Food gluten free pastry recipe! This gluten free shortcrust is easy and tastes good. All the ingredients should be available at your local Ritchies IGA in the Healthy Living section. Don’t be tempted to skip the chilling time.
Gluten free shortcrust pastry
- 1¾ cups Bob’s Red Mill all purpose gluten free flour
- 1 teaspoon Xanthan gum
- ½ teaspoon Celtic sea salt
- 55g chilled butter diced
- 55g coconut oil slightly softened at room temperature
- 4-6 tablespoons chilled milk
Gluten free shortcrust pastry method
Combine flour, gum, butter, coconut oil and salt in a food processor and pulse till a fine crumb is formed. If you don’t have a food processor you can also rub the ingredients together in a large bowl until a fine crumb forms.
Add enough just enough milk to either the processor or bowl and either blitz or stir until it forms a ball. Cover, chill and rest for at least 30 minutes or even overnight.
Before rolling remove from the fridge and allow to come up to room temperature as this will make rolling out easier. Roll out between two sheets of baking paper to stop it sticking.
Use for any recipe requiring short crust pastry.
Tip: This pastry can be made using any coconut oil, but if you prefer pastry without a slight coconut taste, look for coconut oil without coconut flavour.
Makes about 350g of pastry or enough for 1 medium pie.