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Basic Shortcrust Pastry

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There have been so so so many recipe tests for a good gluten and dairy free pastry, one that doesn’t take three rolls for it to stay together or sticks to every surface. It all seems to be reliant on the room temperature (too hot) and the ingredient make up.

I’ve got a few different versions on here, relevant to certain recipes.

This recipe for shortcrust pastry however, seems to be very versatile. We’ve used it for party pies, a quick sausage roll recipe, a dinner pie and even for sweets – there doesn’t necessarily have to be added sugar to the pastry for a sweet crust, it’s all about the filling. (mmm apple pie)

This one is easy to make because we’ve used the food processor to bring it together, I recommend making it the night before you want to use it or freezing it ahead for when you think you want to bake with pastry.



200g GF plain flour
1/2 c GF cornflour
50g GF self raising flour
130g lard
pinch xanthan gum
1 egg
2/3 c iced water


In the jug of a food processor add the flours, chopped lard, xanthan gum and the egg.
Process until it becomes a chunky slightly crumbly resemblance.
Remove from the jug into a large mixing bowl.
Briefly knead together into a dough, drizzling a little iced water in at a time to bring the dough together.
Roll into a ball, cover with plastic wrap and store in the fridge for 2-3 hours prior to use.