Sweet and Simple Gluten Free Shortcrust Pastry

Whether you’re a baker type or not, there is one thing that doesn’t get much better, and that’s homemade pastry. The thing about pastry though, is that it can be rather intimidating. I know it took me quite a while to work up to the concept of making my own. Of course, that all took a rather a large turn when I found out I was gluten intolerant. I can’t tell you how many different recipes I looked at, some with all manner of ingredients. Hello… Potato in pastry? But over the last (well let’s just say it’s been a while), I’ve been working on perfecting my own. And finally I can happily report that I have created the easiest, no-fail, gluten free shortcrust pastry recipe! Don’t believe me? Keep scrolling and give it a shot! 

I say that a lot don’t I? Give it a try! Well I honestly do believe that just about anyone can learn to bake. I’m not entirely sure when or why it became so much of a “thing” to be a baker. But it has almost become one of those special-super-secret things that only a handful of us can master, which just isn’t true. Now seeing as I have been in love (or shall I say, obsessed) with baking since the ripe age of 10, I never saw it as a problem. And even now, with many years of baking under my belt, I can safely say, EVERYONE can bake. It’s just a matter of learning.


But Gluten Free Baking Is So HARD

Oh pish-posh! If you’ve learnt nothing from me so far, you should at least know that I do not like that statement. If there is a will, there is most definitely a way. And NOTHING was keeping me from baking my cake and eating it too… gluten free of course 😉 But I, if anything, will say this, making my own gluten free shortcrust pastry and even writing my own recipe was rather intimidating. I think what it comes down to is the fact that when you get pastry wrong it goes REALLY REALLY WRONG! Unlike a cake or the likes. Where if you mess it up, it might just be a little dry or crumbly, or maybe just not so “Insta-worthy”.

So for the purposes of inspiring you into the kitchen and giving this recipe a try, I won’t tell you how many times I failed at it. Not to say it’s hard, or easily messed up of course. I actually thought this recipe was particularly easy, but you won’t know that till you try it. The only real reason I failed at it over and over again was because I was writing the recipe from scratch. But once I nailed my quantities though? Gosh, this is so damn easy I don’t know why I wasn’t doing it earlier! Like seriously, I wish I’d created a gluten free shortcrust pastry years ago. But now I have and all I want to do is share it with all of you.


Gluten Free Shortcrust pastry that’s simple and fast?

Oh I know what you’re thinking, it’s gotta be store bought, right? Nope! Though I certainly do like using store bought pastry, because sometimes it really is just easier! But this little nugget of tasty gluten free goodness is genuinely easy and even better, no crazy ingredients. I know better than most that it can be hard when most “amazing” gluten free recipes call for those hard to find ingredients. Doubly so if you’re living in the sticks like me. That’s why I wanted to create an easy, tasty gluten free shortcrust pastry recipe that uses BASIC GLUTEN FREE FLOUR!

Yup! You read it right. No fancy things here, hell not even basic rice flour, which everyone can get. But a simple gluten free flour blend, I like White Wings or Orgran, but it’s totally up to you what you use. What really takes this recipe to the right sweet level, is the perfect amount of butter that just makes it melt in your mouth! It pars beautifully with almost any filling and is surprisingly easy to make and work with.

Rubbing the butter in by hand

To make this recipe even simpler, just use a food processor. But if you don’t have one (or in my case, it broke!!) go old school and rub that butter in by hand. The key here is to start with very cold butter and to handle it as little as possible.


Rolling pin on pastry

Chilling the pastry is also key. However always be sure to let it come back to room temperature or near enough before trying to work with it. Ever had pastry break or crack on the edges? Generally it’s still too cold, let it warm up a little and try again!


Now stop worrying about it and get in that kitchen! Try my Sweet and Simple Gluten Free Shortcrust Pastry today and never be put off by making your own pastry again!!

Try my sweet shortcrust pastry with my Classic Gluten Free Custard Tarts (they taste just like you remember them!), and let me know what other delicious desserts you plan on using it for in the comments below!

Classic Gluten Free Custard Tart

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