This gluten-free shortcrust pastry is our version of traditional shortcrust pastry prepared exclusively with ingredients that are suitable for coeliacs, ideal for making pies, biscuits and many other sweet treats.The typical 00 flour is replaced with rice flour and cornmeal.
We also always recommend reading the label to make sure that every product is actually gluten-free and that there is no risk of contamination from the production and/or packaging of other products in the same facility.
For 4 people, preparation time 90 minutes, cooking time 25 minutes.
- 300 gr of rice flour
- 150 grams of fine cornmeal
- 2 eggs
- 175 gr of sugar
- 150 gr of butter
- milk as needed
- salt as needed
1 – Mix the two types of flour well and pour them in a pile on a pastry board. Add the sugar, eggs, softened butter cut into small pieces, a pinch of salt and a dash of milk, and start mixing the ingredients first with a fork and then with your hands.
2 – Knead until the dough is compact and homogeneous, taking care not to knead it for too long. Wrap it in cling film and let it rest in the fridge for about an hour. After the hour, take the dough out of the fridge and put it back on the pastry board.
3 – Roll the pastry into a thin (but not overly thin) sheet and use it to make a delicious pie or some classic shortbread biscuits, then bake in a preheated oven at 180 °C for about 20-25 minutes.
Tips and tricks
When preparing gluten-free recipes for coeliacs, it is always a good idea to carefully read the label for every ingredient to make sure there is no risk of gluten contamination.
To make the pastry softer and crumblier, you can add half a teaspoon of gluten-free baking powder to the dough.
You can also try our other gluten-free dessert recipes, including gluten-free okara biscuits (made with leftover soy from homemade soy milk), gluten-free almond biscuits, and a gluten-free apricot tart, which can also be filled with other types of fruit.