Gluten-free oil shortcrust is a real discovery that has truly made me happy. To tell you the truth, it’s the best among all those I’ve tested over the years! It absolutely has nothing to envy from a regular shortcrust, in fact, its flavor is truly spectacular… or better yet, as I always say, it’s out of this world! What will surprise you the most is that it’s very easy to prepare and, above all, it works great: it doesn’t crumble and it perfectly holds its shape. It’s the ideal solution for those looking for a light, crumbly, and quick base for tarts or cookies that everyone will love, not just those who need to eat gluten-free. Thank you for the trust you have shown over the years. Come with me as we start creating.
Good recipe, Giusi.
You might also be interested in:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Gluten-Free Oil Shortcrust
These ingredients are for a tart with a diameter of 9-9.5 inches or for many small cookies.
- 1 3/4 cups rice flour
- 1 cup potato starch (or cornstarch)
- 1/3 cup granulated sugar
- 2 eggs
- 1/3 cup extra virgin olive oil (or vegetable oil)
- 1 tsp baking powder
- 1 tsp vanilla extract
Steps for the Gluten-Free Oil Shortcrust
In a bowl, mix the eggs with the sugar, add the teaspoon of vanilla extract and then the oil. Finally, add the rice flour, cornstarch, potato starch, and the teaspoon of baking powder.
Remember to sift the cornstarch, potato starch, and baking powder to avoid lumps.
Knead all the ingredients until the dough is soft, compact, and homogeneous; if necessary, add a little more rice flour.
The dough is ready to be used: you can make a tart with a diameter of 9-9.5 inches or many small cookies.
Baking Times
For the tart: Bake at 350°F in a preheated static oven for about 25-30 minutes, until golden brown.
For the cookies: Bake at 350°F in a preheated static oven for about 10-12 minutes (depends on the size), removing them when the edges just start to color.
Thank you for cooking with me. See you on the next culinary adventure and thank you always for the trust you show me all these years.
Storage
The gluten-free oil shortcrust can be stored in the refrigerator, wrapped in plastic wrap, for 2-3 days if not used immediately. Once baked, the tart or cookies remain fresh for 3-4 days if kept in an airtight container or under a glass dome, in a cool and dry place.
