Gluten-free olive oil shortcrust is a real discovery that truly made me happy. I’ll tell you the truth: it’s the best of all those I’ve tested over the years! It has absolutely nothing to envy from a regular shortcrust; indeed, its flavor is truly spectacular… or as I always say, it’s out of this world! What will surprise you most is that it’s extremely easy to prepare and, above all, very manageable: it doesn’t crumble and it keeps its shape. It’s the ideal solution for anyone 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’ve shown over the years. Come with me and let’s start baking.
Happy cooking, Giusi.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 5 Servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the gluten-free olive oil shortcrust
These ingredients are for a tart about 8.7–9.4 in (about 9 in) in diameter or for many small cookies.
- 1 3/4 cups rice flour
- 1 cup potato starch (or cornstarch)
- 6 1/2 tbsp granulated sugar
- 2 eggs (about 4 oz total)
- 5 tbsp extra virgin olive oil (or seed oil)
- 1 tsp baking powder
- 1 tsp vanilla extract
Steps for the gluten-free olive oil shortcrust
In a bowl, beat the eggs with the sugar, add the tablespoon of vanilla extract and then the oil. Finally, add the rice flour, the cornstarch, the potato starch and the teaspoon of baking powder.
Remember to sift the cornstarch, the potato starch and the baking powder to avoid lumps.
Knead all the ingredients until the dough is soft, compact and uniform; if necessary, add a little more rice flour.
The dough is ready to be used: you can make a tart about 8.7–9.4 in (about 9 in) in diameter or many cookies.
Cooking times
For the tart: Bake at 356°F in a preheated conventional oven for about 25–30 minutes, until golden.
For the cookies: Bake at 356°F in a preheated conventional oven for about 10–12 minutes (depending on size), removing them when the edges just begin to color.Clicking on ROMANTIC TART you will find the tart I made with this shortcrust.
Thank you for cooking with me. See you on the next kitchen adventure and thank you always for the trust you have shown me over all these years.
Storage
The gluten-free olive oil shortcrust can be stored in the refrigerator, wrapped in plastic wrap, for 2–3 days if you don’t use it immediately. Once baked, the tart or the cookies stay crisp for 3–4 days if kept in an airtight container or under a glass dome, in a cool, dry place.
