1. Shortcrust Pastry
  2. Hot Water Crust Pastry

1. Shortcrust Pastry

For 8oz of pastry
Half the quantities for 4oz of pastry


225g (8 oz) gluten-free flour 
pinch salt
¼ x 5ml spoon (1/4 teaspoon) xanthan gum
50g (2 oz) lard or shortening
50g (2 oz) dairy-free margarine 
cold water to mix, about 30 ml (approximately 2 tablespoons)
25g (1 oz) caster sugar for sweet pastry

What to do:
  1. In a bowl sift together the gluten-free flour, salt and xanthan gum, then rub in the fat.
  2. Using a cold metal knife to cut and stir, mix the cold water in to the flour until you have 'brought together' a soft and pliable dough.
  3. Turn the dough out on to a floured surface and knead lightly.
  4. Roll out according to your recipe and use as required.

TOP TIP: Self-raising gluten-free flour can also be used to make shortcrust pastry but will give a more cake-like texture

Hot Water Crust Pastry used for mini pork pies


225g (8 oz) gluten-free flour 
1/2 x 5 ml spoon (1/2 teaspoon) xanthan gum
1 x 2.5 ml spoon (1/2 teaspoon) salt
100 ml (4 fluid ounces) water
75g (3 oz) lard
egg yolk

What to do:
  1. Sift the gluten-free flour with the xanthan gum into a bowl and make a well in the centre.
  2. In a saucepan, boil the lard with the water and then carefully pour into your flour well, and mix with a wooden spoon very quickly until well blended.
  3. Knead the dough with your hands very well until it becomes quite soft and pliable.

Note: Use quickly before it cools and remember that hot water crust pastry, particularly gluten free pastry, can be quite crumbly until you perfect your recipe with practice.  If you experience problems when rolling it out, then consider moulding the pastry with your fingers to the baking tin. The results are equally good.
Top Tip: If the pastry becomes too cool to mould try putting it in the microwave for a few seconds to soften.