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If you’re looking for the BEST gluten free pastry recipe then look no further! This gluten free shortcrust pastry is super pliable, deliciously buttery and perfect for gluten free pies, pasties, quiches and tarts. Nobody will even know it’s gluten free!
That’s right, not only does this gluten free shortcrust pastry taste amazing, it’s also really easy to handle, perfect for gluten free pie crusts, tarts and other delicious pastry treats.
- Super Easy: There’s no need to struggle with gluten free pastry that breaks or sticks to the worktop. This is super pliable and easy to make and use.
- You Can’t Overwork It! We’re always told not to overwork pastry – but this is because of the gluten. You can re-roll my gluten free pastry recipe as many times as needed because there is no gluten to worry about!
- Minimal Ingredients: You only need a few storecupboard essentials – gluten free flour, xanthan gum, butter, egg and water – to make this gluten free shortcrust pastry.
- Tried and Tested: This recipe has been tested hundreds of times and all my friends and family say they prefer it to gluten-containing pastry.
- Super Adaptable: Whether you want sweet pastry for mince pies, savoury pastry for a gluten free quiche or pie, or a fun project such as pop tarts, this recipe is perfect.
This easy gluten free shortcrust pastry only needs a few ingredients, and always gets compliments from gluten-eaters who can’t believe it’s gluten free!
You can make a sweet gluten free pastry variation for things like mince pies or apple pie, or keep it savoury for steak and ale pies, Cornish pasties and gluten free quiche.
Ingredients
How to make gluten free pastry
There’s a printable recipe card below, but here are some step-by-step photos to guide you through how to make my gluten free pastry recipe:
First, add the flour, xanthan gum, salt – and sugar if using – to a large mixing bowl and stir together.
Cut the COLD butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs (right hand photo above).
Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Add to the mix and bring together using a fork.
Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!
Once chilled, knead the dough on a lightly floured work surface until it is pliable. Keep the surface well-floured as you roll out the pastry dough to the desired thickness.
Either cut the mini shapes using a pastry cutter, or transfer to a pie dish if making a quiche/pie before blind baking and/or filling.
How to blind bake gluten free pastry
If you’re making something like a gluten free quiche recipe, you’ll need to blind bake the pastry first. This is simple – let me show you how!
To blind bake your pastry, carefully use the rolling pin to lift the pastry into your pie dish. Don’t worry about trimming any overhang yet.
Use your fingers to press the sides of the pie into the ridges of the dish. Break off a small piece of the overhanging dough and roll into a ball – use this to press the pastry in further (it will stop your finger nails going through the pastry!).
Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking.
Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.
Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils).
Bake in a preheated oven at 180’C / Fan 160’C / Gas Mark 4 for 10 minutes. Carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden.
Fill and bake the pastry case as per the individual recipe you’re following.
Top tips for PERFECT gluten free pastry
- Pastry too sticky? Make sure you keep it super chilled – pop it back in the fridge if it’s a hot day. You can also roll it between clingfilm if you find it is sticking to the work surface or you’re using too much flour.
- Pastry too crumbly? If you’ve re-rolled the pastry a few times it may dry out due to the floured work surface. Simply wet your hands and knead it a few times and it will become pliable once again!
- Pastry too wet? If you’ve added a little too much water to the dough it can become wet. Simply add a tiny sprinkle of gluten free flour and knead it in.
- Struggle to use your hands? Use a food processor to blitz the butter and flour mixture into a breadcrumb-like texture instead of your fingers. This also is a good way to do it if you have hot hands, to stop the butter melting!
Freezing and Storing
This gluten free pastry recipe is great because it can easily be made in advance and even frozen.
To store gluten free pastry, simply make it to the point of chilling and then keep in the fridge for up to 3 days before rolling out and baking.
To freeze gluten free pastry, wrap the ball of pastry dough in cling film or plastic wrap and freeze for up to 6 months. Defrost and roll out ready to bake as normal.
You can also blind bake a pastry case and then place this in the fridge for 1-2 days or freezer for up to 6 months to defrost and use when needed.
Any cooked gluten free pastry items can usually be frozen dependant on the filling – check the individual recipes for advice on this.
Frequently Asked Questions
In case you have any questions about making gluten free pastry, I’ve tried to answer as many as possible here.
As always, if you can’t find the answer you’re looking for, please leave me a comment and I’ll do my best to get back to you with the answer!
This recipe can easily be made dairy free by using either a dairy free margarine (go for a harder one) or lard/Trex/Cookeen instead of butter. Make sure you use dairy free milk to brush any pie lids as well.
This recipe relies on egg so is currently not vegan. I haven’t found a vegan pastry recipe I’m happy with yet but when I do, I will share it!
The xanthan gum is really crucial to this recipe. I tested multiple variations of this gluten free pastry and without the xanthan gum it just crumbles. It helps to replicate the texture of gluten and is what makes this pastry so pliable!
Yes! If you struggle to use your hands to rub the pastry mixture together, or just don’t want the mess, you can simply use a food processor to blitz the flour and butter mixture to a breadcrumb consistency instead!
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free Pastry
Equipment
Ingredients
- 340 g plain gluten free flour
- 2 tsp xanthan gum
- 2 medium eggs
- 2 tsp water
- 220 g unsalted butter, cold
- Pinch salt
Optional:
- 1 tbsp caster sugar, (for sweet pies and tarts)
- 1 egg, beaten
Instructions
- Add the flour, xanthan gum, salt (and sugar if using) to a large mixing bowl and stir together.
- Cut the COLD butter (and Cookeen/lard if using) into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.
- Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.
- Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.
- Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!
- Once chilled, knead the dough on a lightly floured work surface until it is pliable. Keep the surface well-floured as you roll out the pastry dough to the desired thickness – or you can roll it between two sheets of clingfilm if you find it easier. I usually roll the pastry to between 4-6mm for pies, tarts and quiches.
- Either cut the mini shapes using a pastry cutter, or transfer to a pie dish if making a quiche/pie before blind baking and/or filling.
To blind bake the pastry:
- If you need a 'blind bake' in your pastry recipe, carefully use the rolling pin to lift the pastry into your pie dish. Don't worry about trimming any overhang yet.
- Use your fingers to press the sides of the pie into the ridges of the dish. Break off a small piece of the overhanging dough and roll into a ball – use this to press the pastry in further (it will stop your finger nails going through the pastry!).
- Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking. Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.
- Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils).
- Bake in a preheated oven at 180'C / Fan 160'C / Gas Mark 4 for 10 minutes. Carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden.
- Fill and bake the pastry case as per the individual recipe you're following – I have a few suggestions below this recipe card!
For gluten free pies and mini tarts:
- For mini pies, roll the pastry to the desired thickness and use a pastry cutter to cut out the shapes you need. Re-roll any excess and repeat until all the pastry is used up. If it gets a little dry and crumbly, wet your hands slightly and work the pastry so it moistens a little. If it gets too sticky, chill it for 10-15 minutes before rolling.
- For a golden pie top, brush the pie lid with a beaten egg before cooking. For sweet pies you can then also sprinkle with a little sugar too!
Video
Notes
- IMPORTANT: Always use cold butter in this recipe and never skip the chilling. There are more top tips for perfect gluten free pastry in the blog post above. You can also use a mixture of 110g unsalted butter and 110g Lard/Cookeen if you prefer. Add the lard/Cookeen as you would the butter – cold and cubed.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this gluten free pastry recipe should look at each stage.
- Storing: Check out the post above this recipe card for more information on storing and freezing this gluten free pastry.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about these Gluten Free Pastry!
Nutrition
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OMG i haven’t had pastry since going gluten free , made this pastry for a lamb and mint pie, Holy smokes, it was amazing, even better than regular pastry which for some reason i used to have issues with making! Thank you! can’t wait to make some more things with this pastry
I made this shortcrust pastry for a chicken pie I was making. It was delicious so delicious my eldest son who usually won’t eat anything wheat & gluten free loved it and even took left over slices for his lunch at work. So with both boys pleading it is now on our weekly menu. Thank you Sarah it has been a long time since I had a pie I thoroughly enjoyed eating.