Shortcrust pastry: gluten-free from The Elements of Baking: Making any Recipe Gluten-free, Dairy-free, Egg-free or Vegan (page 184) by Katarina Cermelj

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variations.

  • FJT on November 13, 2024

    Came together really easily! Most gluten free pastry is a very sticky business and you have to roll it out between sheets of baking parchment, and is difficult to handle. This was different. Rolled out nicely and went into my quiche tin without any issues. I made 1.5x the recipe just in case I didn’t have enough for my quiche tin. I reduced the sugar by 2/3 as I wasn’t making a sweet recipe, but left some in as I’ve read somewhere that it helps with the structure of GF pastry. My only comment would be that I think it needs to be blind baked for a bit longer than stated with the baking beans in as the sides started to buckle during the 10 minutes it was in the oven without them. The recipe suggests cooling the case completely before adding any filling (hot or cold) but I ignored that and proceeded to bake the quiche. It was lovely and the pastry tasted great. Made a few jam tarts with the leftover pastry.

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