This recipe for Gluten Free & Dairy Free Shortcrust Pastry can be made sweet or savoury, is made without xanthan gum and can be made vegan too. Once you make it you’ll wonder why you were ever scared of making pastry and I guarantee you’ll never buy it again!
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Making a great gluten free shortcrust pastry is much easier than you might imagine.
My recipe does not use any unusual ingredients or strange techniques. This free from pastry recipe is also not dry or crumbly like many gluten free options are. I can tell you the secret to perfect gluten free pastry right now…
Rather than using water to bind the ingredients together as in traditional shortcrust pastry you need an egg for gluten free pastry.
Once you’ve combined the ingredients you may need to add a little flour or water (depending upon the flour blend and fat you use) to get a firm dough.
Don’t worry if you can’t eat egg either, I have a nifty vegan option which works just as well!
Making Vegan Shortcrust Pastry
Instead of using an egg to bind the ingredients together use a flax egg.
A flax egg is made by combining 1 tbsp ground flax seeds (or linseeds) with 3 tbsp water. After the ingredients have been mixed together they need to be left for around 5 minutes to thicken.
You then have a flax egg that you can use in this recipe to replace the egg, making it suitable for vegans.
If you do use a flax egg rather than a ‘real’ egg then the pastry will be more tricky to work with. I suggest pressing the dough into the dish you want to use rather than rolling out and trying to move it.
What Flour to Use for Gluten Free Shortcrust Pastry
That’s because rather than being a white, refined flour blend it is a blend of 70% wholegrain flours. The flours I chose have nutritional benefits and are a source of protein and fibre thereby helping to keep you full for longer.
In fact many of the flours that I chose to include in my flour blend are a source of resistant starch. If you’re not sure why that’s a good thing for your general health, check out this article.
And taking a step back, if you’ve no idea what a gluten free flour blend is and why they’re important for successful baking then read ‘What On Earth Is a Gluten Free Flour Blend‘. It will help you never have a gluten free baking disaster again.
For More Help with Gluten or Dairy Free Pastry Recipes:
How to Use Gluten Free Shortcrust Pastry
This recipe makes enough pastry for 1 big tart plus 12 small tarts if rolled thinly.
Like any shortcrust pastry, you can use this gluten free version in any recipe calling for shortcrust pastry. Here are some of my favourites!
Or how about trying a recipe from fellow blogger Rebecca, over at Glutarama. She used my flour to make a delicious looking gluten free and dairy free apple pie.
Gluten & Dairy Free Pastry Tips
- Make sure you flour your work surface well before rolling the dough out.
- If you’re making a large tart, line the tin with the pastry, then chill again in the fridge for 20 minutes before baking blind for approx. 10 – 15 minutes at 180 degrees or 160 degree fan.
Save Gluten Free & Dairy Free Shortcrust Pastry for Later
How to Make Gluten & Dairy Free Pastry Video Tutorial
In my video below I show you just how easy this pastry is to make.
I created the video years ago, well before I’d developed my own flour blend so don’t laugh. It at least shows you how easy it is.
The Recipe in Full
Gluten Free & Dairy Free Shortcrust Pastry
This recipe for Gluten Free & Dairy Free Shortcrust Pastry can be made sweet or savoury, is made without xanthan gum and can be made vegan too. Once you make it you'll wonder why you were ever scared of making pastry and I guarantee you'll never buy it again!
- 200 g Free From Fairy plain gluten-free flour
- 50 g Trex solid margarine
- 50 g dairy-free margarine or 100g butter if not dairy free
- 1 egg or 1 flax egg for the vegan option
Optional for Sweet Pastry
- 50 g white sugar
Place the flour and margarines into a large bowl and, using a knife or fork, mash the fats into the flour until you have fine breadcrumbs.
Add the sugar and mix through if using.
Add the egg to the mix and bring together to form a dough. If you need to, add a tiny bit of cold water or additional flour to bring it together into a dough. The flour blend you use along with the fat you use will affect this.
Wrap in cling film and chill for 20 minutes before using.
Makes enough for 1 big tart plus 12 small tarts if rolled thinly.
Nutrition facts are for guidance only.