Gluten Free Sweet Pastry Recipe

I’m sharing an easy Gluten Free Pastry shortcrust that works for pies or tarts and can be made dairy free with one simple swap.

I love that a simple gluten free plain flour blend can turn into something flaky and almost too tender. When I press cold unsalted butter into the dough it feels like cheating, but it isnt, it’s the little trick that keeps the crust soft yet light.

I reach for this when I need a quick Gluten Free Pastry for a tart that looks fancy but really isnt. You might expect fussy measurements, but it’s forgiving, sometimes I mess up and it still comes out great.

Try it once and you’ll see what I mean.

Ingredients

• Gluten free plain flour blend: Mostly carbs, little protein or fibre unless added, gives structure.
• White rice flour + tapioca: Light, starchy, tender crust but lower nutrients than whole grains.
• Caster or superfine sugar: Sweetness and browning, mostly simple carbs so use it sparingly.
• Cold unsalted butter: Adds rich flavour, flaky layers, lots of fat so very filling.
• Egg: Binds dough, adds protein and colour, keeps pastry tender and slightly richer.
• Xanthan gum: Small amount improves elasticity and prevents crumbling in gluten free dough.
• Lemon zest: Bright citrus lift, adds aroma and slight tang, its not sugary.

Ingredient Quantities

• 250 g (about 2 cups) gluten free plain flour blend, or DIY: 160 g white rice flour + 90 g tapioca starch
• 50 g (1/4 cup) caster or superfine sugar
• 125 g (1/2 cup) cold unsalted butter or dairy free block margarine, cubed
• 1 large egg, cold (or 1 egg yolk + 1 tbsp cold water for extra richness)
• 1/4 tsp fine sea salt
• 1/2 tsp xanthan gum if your flour blend doesn’t already include it
• 1 tsp vanilla extract (optional)
• 1 to 2 tbsp cold water, only if needed to bring the dough together
• zest of 1 lemon (optional, for extra flavor)

How to Make this

1. Whisk together 250 g gluten free plain flour blend, 50 g caster sugar, 1/4 tsp fine sea salt, 1/2 tsp xanthan gum only if your blend doesn’t have it, and the zest of 1 lemon if using.

2. Add 125 g very cold cubed unsalted butter or dairy free block margarine and rub with your fingertips until the mix looks like coarse crumbs with some pea sized bits left. Or pulse briefly in a food processor. Keep it cold, dont overwork it.

3. Beat 1 cold large egg with 1 tsp vanilla extract if using (or use 1 egg yolk + 1 tbsp cold water for extra richness). Pour into the crumb mix and gently bring together with a fork until clumps form.

4. If the dough seems too dry, add 1 tbsp cold water at a time, up to 2 tbsp max, until it just holds when pressed. It shouldnt be sticky.

5. Turn the dough out and press it together once or twice to form a disc, dont knead. Wrap tightly in clingfilm and chill in the fridge for 30 to 60 minutes until firm.

6. Preheat oven to 180C (350F) or 160C fan. Roll the chilled dough between two sheets of parchment to about 3 mm thick. Patch any cracks with your fingers, it’s normal.

7. Ease the pastry into a 23 cm tart tin or pie dish, trim excess leaving a little overhang, then chill again 10 to 15 minutes so it keeps shape.

8. To blind bake, line the shell with parchment and baking beans or rice and bake 15 to 20 minutes until set. Remove weights and parchment and bake another 8 to 10 minutes until pale golden and dry. For partially baked bases for custard fillings bake for about 12 to 15 minutes total.

9. Let the crust cool before filling. Store baked crust in an airtight container for a few days, or freeze the raw disc for up to a month. Dont forget, cold butter and minimal handling are the keys to a light, short, flaky gluten free crust.

Equipment Needed

1. Digital kitchen scale (or measuring cups), youll want grams for this one.
2. Large mixing bowl, for whisking the dry ingredients and building the dough.
3. Whisk and measuring spoons, for sugar, salt, xanthan gum and vanilla.
4. Pastry cutter or food processor, to rub/pulse the cold butter into coarse crumbs.
5. Fork and bench scraper or spatula, to bring the dough together and transfer it to the work surface.
6. Clingfilm (plastic wrap) and a small plate or tray, to wrap and chill the dough disc.
7. Rolling pin and two sheets of parchment paper, to roll the chilled dough to about 3 mm without sticking.
8. 23 cm tart tin or pie dish plus a baking tray, for shaping and baking the shell.
9. Extra parchment and baking beans or rice for blind baking, and a cooling rack to cool the crust.

FAQ

Gluten Free Sweet Pastry Recipe Substitutions and Variations

• Gluten free plain flour blend: Use a store bought 1:1 GF flour (like Measure for Measure) — if it already has xanthan skip adding more. DIY swap: 140 g white rice flour + 60 g potato starch + 50 g tapioca gives a flakier pastry. Or try brown rice flour plus tapioca for nuttier flavor, but you might need an extra tbsp water.
• Cold unsalted butter: Swap with chilled vegan block margarine 1:1, same technique. Solid coconut oil works 1:1 too, but it can add a coconut note so chill the dough well. For extra flakiness use vegetable shortening or a half butter half shortening mix, though flavor will be less buttery.
• Egg: Use a flax “egg” (1 tbsp ground flaxseed + 3 tbsp cold water, wait 5 min) for binding, it’ll make the crust a bit denser. Or use 3 tbsp aquafaba (whisked) for a neutral, egg-free binder. For extra richness try 3 tbsp Greek yogurt or 3 tbsp silken tofu, reduce other liquids slightly.
• Xanthan gum: Substitute with guar gum at a 1:1 ratio, or use psyllium husk powder (start with same or slightly less, about 1/2 to 1 tsp for 1/2 tsp xanthan) for good elasticity. If your GF blend already contains a binder you can omit it, expect a crumblier dough.

Pro Tips

– Keep everything cold and work fast. Cold butter is the whole point — grate it or use very small cubes, toss it straight from the fridge, and handle the dough as little as possible so you get those flaky bits. If it starts to feel greasy or soft, pop it back in the fridge for 10 minutes before you continue.

– Aim for texture, not exact water amounts. The dough should just hold when you press it, not be sticky. Add cold water 1 tbsp at a time, and if you want extra richness use an egg yolk plus a tbsp of cold water like the recipe notes — that helps bind without making it tough.

– Roll between parchment and chill twice. Rolling on parchment prevents sticking and saves flour, and chilling the lined tin or the rolled shell for 10 to 15 minutes before blind baking stops it shrinking. Patch cracks with chilled scraps rather than overworking the main piece, and if you need to, use the tip of a spoon or your fingertips to smooth joins.

– For blind baking and make ahead: use quality baking beans or rice so weights don’t shift, bake until pale golden then remove weights to dry the base. You can freeze the raw disc for up to a month or keep baked shells in an airtight container for a few days, which saves last minute panic.