Preparing gluten-free shortcrust pastry is really simple and quick, a perfect base for making crumbly and fragrant cookies, tarts, and cakes. It’s the ideal recipe for those who are gluten intolerant or celiac, but also for those who want to try a different, light, and delicious dessert.
This gluten-free pastry is easy to work with, doesn’t break, and maintains a crumbly and pleasant texture after baking. Just follow a few tips to get a perfect result every time 😋
👉 Remember: every ingredient must state “gluten-free” on the package or have the crossed grain symbol, and you must use clean utensils and dishes that are not contaminated with gluten-containing flours.
That said… let’s get to the kitchen and make it together!
See you soon, Susy
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Cuisine: Italian
- Energy 451.98 (Kcal)
- Carbohydrates 54.35 (g) of which sugars 21.87 (g)
- Proteins 5.02 (g)
- Fat 24.54 (g) of which saturated 15.00 (g)of which unsaturated 8.84 (g)
- Fibers 0.79 (g)
- Sodium 105.25 (mg)
Indicative values for a portion of 100 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 for Gluten-Free Shortcrust Pastry
- 1 cup gluten-free rice flour
- 2/3 cup corn flour
- 1/2 cup butter
- 1/2 cup sugar
- 1 egg
- 1 lemon zest (grated)
- 1 pinch salt
Prepare the Gluten-Free Shortcrust Pastry
In a large bowl, place the cold butter cut into pieces, sugar, a pinch of salt, and the grated lemon zest.
Quickly work with your fingertips until you get a sandy consistency.
Add the lightly beaten egg and mix well, then add the two gluten-free flours.
Quickly knead just enough to get a smooth and compact dough.
Wrap it in parchment paper and let it rest in the refrigerator for at least two hours before using it.
This way the shortcrust pastry will set well and be perfect for rolling out for crumbly and fragrant cookies or tarts 💛
Storage and Useful Tips
You can store the gluten-free shortcrust pastry in the refrigerator for 3-4 days, well wrapped in parchment paper or plastic wrap.
Alternatively, you can freeze it for up to 1 month: just take it out of the freezer a few hours before using it, letting it soften in the fridge.
To make it even more fragrant, you can flavor it with the seeds of a vanilla pod or grated orange zest.
You will get a crumbly, fragrant, and perfect pastry for gluten-free cookies and tarts with an irresistible flavor.
