Gluten-free olive oil shortcrust pastry was a real discovery that truly made me happy. Truth be told, it’s the best among all those I’ve tested over the years! It has absolutely nothing to envy from a regular shortcrust; on the contrary, 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, it’s very easy to work with: it doesn’t crumble and it holds 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 only 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.
Enjoy the recipe, Giusi.
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- Difficulty: Very easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the gluten-free olive oil shortcrust
These ingredients are for a tart 22–24 cm in diameter (about 8 2/3–9 7/16 inches, roughly 9 inches) or for many small cookies.
- 220 g rice flour (about 7.8 oz / approximately 1 3/4 cups)
- 130 g potato starch (or cornstarch — about 4.6 oz (≈ 1 cup))
- 80 g granulated sugar (about 2.8 oz (≈ 6 1/2 tablespoons, ~0.4 cup))
- 2 eggs (about 110 g (≈ 3.9 oz total))
- 70 g extra virgin olive oil (or neutral seed oil — about 2.5 oz (≈ 1/3 cup or 5 tablespoons))
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
Steps for the gluten-free olive oil shortcrust
In a bowl, beat the eggs with the sugar, add the teaspoon 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 ball is soft, compact and homogeneous; if necessary, add a little more rice flour.
The dough ball is ready to be used: you can make a tart 22–24 cm in diameter (about 8 2/3–9 7/16 inches) or many cookies.
Baking times
For the tart: Bake at 356°F in a preheated conventional (non-fan) oven for about 25-30 minutes, until golden.
For the small cookies: Bake at 356°F in a preheated conventional (non-fan) oven for about 10-12 minutes (depending on size), removing them when the edges are just starting to color.By 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, as always, for the trust you’ve shown me all these years.
Storage
The gluten-free olive oil shortcrust pastry 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 remain crisp for 3-4 days if kept in an airtight container or under a glass dome, in a cool, dry place.
