Shortcrust pastry with rice flour without butter, an alternative to the classic shortcrust pastry recipe, lighter, perfect for making cookies and tarts. This pastry can be eaten by those who are lactose and gluten intolerant
It’s a dough made with a mix of rice flour and starch, rice oil instead of butter, eggs, sugar, and vanillin. I love vanillin, so you’ll often find it in my desserts, but you can substitute it with lemon zest.
The result will be a more crumbly and lighter pastry, perfect for making tarts and cookies that melt in your mouth. Curious to find out how to prepare it? Let’s go to the kitchen together because the shortcrust pastry with rice flour without butter will be ready in a click!
If you’re interested in other recipes with pastry, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 184.03 (Kcal)
- Carbohydrates 33.38 (g) of which sugars 9.37 (g)
- Proteins 2.31 (g)
- Fat 5.58 (g) of which saturated 1.20 (g)of which unsaturated 3.98 (g)
- Fibers 0.21 (g)
- Sodium 10.39 (mg)
Indicative values for a portion of 53 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg
- 2/3 cup sugar
- 1/4 cup rice oil
- 1/6 cup rice milk (or other vegetable drink)
- 1 2/3 cups rice flour
- 3/4 cup potato starch
- 1 1/2 tsp baking powder
- 1 package vanillin
Tools
- Bowl
- Cutting Board
- Knife
Steps
Preparing the gluten-free and butter-free shortcrust pastry is very simple. First, break the egg into a bowl. Then add the sugar, oil, and milk. Mix with a whisk or fork until the ingredients are well combined.
Then add the rice flour, starch, vanillin, and baking powder, and knead with your hands until you get a smooth and homogeneous dough. The consistency of this dough will be quite crumbly, very similar to salt dough.
Wrap the pastry in plastic wrap and let it rest for 15 minutes in the refrigerator before using it for your preparations. To roll out this dough, I recommend rolling it between two sheets of parchment paper dusted with a little gluten-free flour.
Storage and Tips for Shortcrust Pastry with Rice Flour Without Butter
The butter-free and gluten-free shortcrust pastry can be stored in the refrigerator for no more than 1 or 2 days.
FAQ Questions and Answers for Shortcrust Pastry with Rice Flour Without Butter
Why does the pastry break when I roll it out?
For this type of dough, it’s quite normal because it’s made with gluten-free flour. I recommend rolling out the dough gently on a slightly floured surface, or better yet, between two sheets of parchment paper.
