
Our recipe
This pastry will appear a little wet at first but will absorb the liquid when it is resting.

Our recipe
This pastry will appear a little wet at first but will absorb the liquid when it is resting.
| 200 g | Gluten Free Plain White Flour |
| 100 g | Butter |
| 5 tbsps | Cold water |
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Temperature & cooking time:
Dietary status:
Without Gluten .
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.
10 Reviews
5 stars: 7
4 stars: 0
3 stars: 0
2 stars: 3
1 stars: 0
By Mrs Linda Quinton
I made this using a whole egg, and the pastry turned out perfectly, my brother-in-law has since tried and is very impressed!
By Mrs mo cook
I made this pastry adding an egg yolk as suggested by Hazel and using 10% Gram flour as suggested by Peter.
I'm not known for making great pastry but this came out BRILLIANTLY.
Light, crispy and with a really buttery shortcrusty texture. Other half was very impressed as I made it up as a Bakewell Tart, which is his absolute favourite (see Bakewell recipe for almondless tart!)
By Miss Hazel Glendinning
I usually add an egg to give better binding and find that this makes the pastry softer and far easier to roll. I am also dairy intolerant and use dairy free soya margarine which makes no difference compared to when I used butter. Hope this helps
By Mrs Marion Banyard
I used to find gluten free pastry was hard. Now I make it this way and it is short and crisp. Note the use of bread flour which I use for everything.
4 oz white bread flour
2 oz butter (at room temperature)
2 tbsp water
Mix flour and butter as for normal pastry. Sprinkle water over the mixture then squeeze it all together by hand, working in the last crumbs of dry mix - don't be tempted to add extra water.
Use straight away while it's soft. Ignore all instructions about leaving it to rest and putting it in the fridge. Bake as for normal pastry, but don’t expect it to brown.
I made a large batch using a 250gm pack of butter, 500gm flour and 8 tbsp water - I also added about a level tsp gluten free baking powder and ½ tsp salt, but doubt it made much difference. This produced a crisp pastry (for mince pies) which didn't fall apart.
Any leftover pastry - add handfuls of grated cheese to taste - roll out thickly and cut into strips to make cheesy biscuits / cheese straws.
By Dr Peter Ashby
I have found that making 10% of the flour* gram flour gives a softer, more flexible pastry. I was tipping the baking beans out of a base made with this and it slipped half out of the tin and didn't break!
We did it like that at the weekend as a rich shortcrust with an egg yolk and sugar for a lemon meringue pie at the weekend. It was very good and still is from the fridge 3 days later.
*So for this recipe 20g gram flour and 180g GF flour mix.
By Mrs R Burrage
I also found the pastry very hard when baked. I am dairy intolerant so had to use a sunflower spread. Would this have made any difference? Any suggestions would be appreciated.
By Mrs christina mattock
i made some mince pies to day with this recipe i change the flour they turn out great .
By Mrs Ruth Jaffe
Changed the recipe slightly by using 5oz of butter (softened at room temperature)and 4tbsp of cold water - worked brilliant.
By Mrs Sandra Locke
We always have good results with this recipe using real butter and adding liquid until the pastry becomes slightly sticky. After resting the pastry for half an hour it becomes less sticky. For ease roll the pastry out between two sheets of cling film
By Mrs Christine Craig
I made the pastry, but when cooked it was so hard that I couldn't get the knife through it. Help, what did I do wrong?
02 Dec 2011
27 Jan 2012
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