My Gluten-Free Sweet Shortcrust Pastry will be a great addition to your baking, and you will be delighted by how easy it is to make. It contains readily available ingredients which come together to form a pastry that is easy to handle and is buttery and flaky when baked.
2 ¼cups(340 g) gluten-free all purpose/plain flourSee Note 1
2tablespoonsugarSee Note 2
½teaspoonbaking powderSee Note 3
¼teaspooncoarse cooking salt
¾cup(185 g) unsalted butter - cut into 1 ½ cm (½ inch) cubes
½cup(120 g) full-fat sour creamSee Note 4
iced water - if requiredSee Note 5
Prepare all the ingredients before you start. For accuracy, it is best to weigh your ingredients. The butter and sour cream need to be chilled so measure them out just before you begin.
In a glass or small bowl, add some ice to a quarter cup of water and set it aside.
Add the flour, sugar, baking powder and salt to the bowl of a large food processor. Pulse twice to combine the ingredients.
Add the butter and pulse until the butter is about the size of a pea. Add the sour cream and pulse until combined.
Start the processor, and with the machine running, gradually add iced water, if needed, through the feed tube until the dough starts to come together. The amount of water required is dependent on several factors; the type of flour, the humidity and the type of fat used.Be careful to not make the pastry wet and sticky. Test by squeezing some with your fingers to see if it will come together. If it crumbles, add a teaspoon at a time until it will form a dough. If it is too wet and you need to add extra flour it will negatively affect the texture. Do not overmix.
Turn the dough onto a piece of clingwrap and bring it together with your hands. When the ingredients are thoroughly incorporated, flatten into a block, approximately 15cm x 12cm (6 x 4 ¼ inches), and smooth with your hands, turning it over once or twice and making sure there are no cracks. Wrap in the cling wrap and refrigerate for 1 hour.
Remove from the refrigerator about 10 minutes before you want to use it. Place the pastry between two sheets of non-stick baking paper to roll. This will avoid adding extra flour.
With your rolling pin, start at the centre of the block of pastry and roll away from you. Give the pastry a quarter turn and repeat this procedure. Work quickly and evenly, occasionally lifting the baking paper, then return it to the surface of the pastry and turn the pastry over. Doing this occasionally helps to roll the pastry evenly and keep it from sticking to the baking paper.If your pastry is cold and starts to crack, leave it for another 5 minutes.
Depending on how you are using the pastry, it may be easier to work with if you cut it in half. I do this when making Mince Pies.
The pastry needs to be kept cold. If it becomes warm as you are working, cover it and return to the fridge to chill.
I used Orgran Gluten-Free Plain Flour. Our gluten-free flour blends contain either xanthan or guar gum to stabilise and provide structure to our recipes. If your flour blend already contains either of these gums, there is no need to add more. Not all gluten-free flour blends are equal. It may take trial and error to find one which you like.
In Australia, the tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons. Please adjust the measurement if necessary.
Check that your baking powder is gluten-free.
The sour cream that I used was very thick. If yours is quite thin, you may not need as much water.
If you need to add water, do it gradually. To bring the pastry together, I needed to add 1 tablespoon plus 2 teaspoons of water.
The cooking time will depend on how you use the pastry.
We have provided both volume and weight measurements, but when it comes to baking, weighing your ingredients is more accurate.
I have adapted this recipe from one found on Delish.
Please note, the nutritional information is based on the entire quantity of pastry. The nutritional information is an estimate only.