Short Crust Pastry (Gluten Free)

Easy peasy gluten free short crust pastry, suitable for both sweet and savoury bakes. With a short chill time and simple method, you'll be enjoying gorgeous gluten free pastry treats in no time.

10 oz gluten free all-purpose flour blend (280 g)
1 tsp. xanthan gum, omit if your blend already contains it
½ tsp. sea salt (for savoury pastry) or 1 Tbsp. Monk Fruit Sweetener with Erythritol (Powdered) (for sweet pastry)
5 oz unsalted butter, chilled (140 g)
1 large egg
2-3 Tbsp. water

Sift the flour, xanthan gum and salt/sweetener into a large mixing bowl. Stir to combine.

Grate the chilled butter into the bowl (use the large grater setting on a cheese grater) and toss the butter strands through the flour with a spoon. Once the butter is coated with flour, use your fingertips to rub the butter into the flour until you have a coarse breadcrumb-like texture.

Beat the egg and add to the bowl. Stir through with the spoon.

Add 2 Tbsp. water (you may not need the third) and use your hands to bring the ingredients together to form a nice ball of dough. It should come away from the sides of the bowl and the dough will be smooth and pliable. If it is still a bit crumbly, add the third Tbsp. water and work to combine.

Take a large piece of greaseproof paper (~ 40 cm long) and place the ball of dough on the waxed, non-stick side. Press it down gently with your hands to form an oval shape a couple of cm thick. Now fold the paper over to cover the other side of the dough and then fold the edges over so that you have a nice little dough parcel. Now place into the fridge to chill for 30 minutes.

Once chilled, the pastry is ready for use. Bake according to the relevant recipe instructions. For some ideas on how to use this pastry, see the recipes I have linked to in this post.