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Gluten Free shortcrust Pastry

Gluten Free shortcrust Pastry

We’ve tried various shortcrust pastry recipes over the years with varying degrees of success. This has to be the best so far.

The flour mix makes 1kg, so you won’t need all of it unless you are cooking of 20 folk. But it will keep well in a sealed box.

Gluten Free Flour Mix:-


700g of White Rice Flour
200g of Potato Flour
100g of Tapioca Flour


(1) Mix everything together.
(2) Store what you don’t need in an air tight box.

Pastry Mix


225g of Gluten free Flour Mix (See above)
A pinch of Baking Powder (Gluten free)
1 Tsp of Xanthan Gum
2 Pinches of Salt
110g of Margarine
1 Medium Egg, beaten
Cold Water


(1) In a large bowl add the Flour mix, Baking Powder, Xanthan Gum and Salt.
(2) Rub in the Margarine until it resembles breadcrumbs.
(3) Stir in the Egg.
Add the Water a little at a time and knead thoroughly until soft.
(4) Roll out and use.


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Loaded mashed Potato Fritters

If you are ever a bit too generous with the spuds and end up with some mashed Potato left over this is a great way to make us of them.


Cooked mashed potato
Grated cheese
Flour (Gluten free in our case)
2 Eggs lightly beaten
Salt and Pepper to taste
Chopped Spring Onion
Oil for frying


(1) Mix all the ingredients adding extra flour if the mixture seems a bit wet to form.
(2) Flour a board and pop your mixture on the flour.
(3) Lightly sprinkle the top with flour and then pat out to a thickness of about 1cm.
(4) Cut into disks. We haven’t go a cutting so I just use a glass!
(5) Add Oil to a frying pan and place over a medium heat.
(6) Fry gently on both sides.

We enjoyed these as a side with slow roast spare Ribs and Coleslaw.


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