Award winning gluten-free cookbook author Becky Excell shares her recipes for gluten-free shortcrust pastry.
Becky Excell’s Gluten-Free Shortcrust Pastry
- 200 g gluten-free plain flour
- 1 teaspoon xanthan gum
- 100 g very cold butter cut into 1cm cubes
- 30 g caster sugar (if making a sweet pastry case)
- 1 large egg beaten
- 3 –5 teaspoons cold water
- In a large mixing bowl, mix together your flour and xanthan gum.
- Make sure your butter is really cold: if not, put it into the fridge or freezer until nicely chilled, then add to the bowl and mix it into the flour.
- Using your fingertips, rub the butter into the flour to form a breadcrumb-like consistency.
- Make sure your hands are cool as we want to avoid the butter getting warm! Stir in your sugar, if making sweet pastry. Add in your beaten egg and, using a knife, carefully cut it into the mixture. You don’t want it to come together just yet, so don’t use your hands to push it together, even if it feels like you could.
- Add the cold water a teaspoon at a time, using your knife to cut it in. The mixture will start to really come together at this point. I find that, at around 3 teaspoons, it’s about the right consistency to push together into a ball with my hands. It should be a little sticky to touch but not unmanageable.
- Wrap the dough in cling film and leave to chill in the fridge for around 25 minutes before using. You can freeze this pastry for up to 2 months; defrost fully before using.