1. Shortcrust Pastry
  2. Hot Water Crust Pastry
  3. Rough Puff Pastry

1. Shortcrust Pastry

For 8oz of pastry.
Halve 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. 

Gluten-free rough puff pastry is a challenge to make!  I've not perfected it yet, but this recipe from my grandmother goes back to the basic recipes of years ago, and produces a short pastry, crumbly enough to satisfy my family!


200g (8oz) gluten-free flour
pinch of salt
1 x 1/4ml spoon (1/4 teaspoon) xanthan gum
75g (2 1/2 oz) dairy-free spread
75g (2 1/2 oz) shortening, either vegetable or animal based
Cold water to mix

What to do:

  1. In a medium bowl, sift the gluten-free flour with the xanthan gum, then stir in the salt.
  2. Cut the fat into small pieces and add to the bowl, then stir in well with a metal knife (do NOT rub in).
  3. Add a little water at a time to the pastry, mixing to a stiff but pliable dough (how much water you use will depend on what ingredients your gluten-free flour blend is made from.  Some flour absorbs more water than others).
  4. On a floured surface roll out the dough to a rectangle or narrow strip. (If your dough is fairly sticky, then roll out your pastry on a layer of clingfilm to help you move it). 
  5. Fold into thirds by bringing the top end nearly to the middle, then fold the nearest end to you,over to the top edge. This gives you a neat parcel. Turn the pastry 90 degrees, so that an open end is nearest to you.
  6. Repeat 3-5 times more.
  7. Cover the pastry with cling-film and place in the refrigerator for 20 minutes to chill a little, before  using in your recipe.

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