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Gluten Free Sweet Pastry Recipe

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★★★★★

4.8 from 71 reviews

A simple and delicious gluten-free sweet pastry recipe perfect for pies and tarts, using gluten-free plain flour, xanthan gum, and cold butter or dairy-free alternative. The pastry is easy to make, chilled for optimal texture, and baked to a tender, crumbly finish.

Ingredients

Scale

Dry Ingredients

  • 275 g gluten free plain flour (I use Doves Farm)
  • 1 tsp xanthan gum
  • Pinch of salt
  • 50 g light brown sugar

Wet Ingredients

  • 125 g cold unsalted butter or dairy free butter (Stork baking block recommended)
  • 1 large egg (beaten)
  • 1–2 tbsp cold water

Instructions

  1. Prepare Butter: Cut the cold unsalted or dairy-free butter into small cubes and place them into a large mixing bowl or the bowl of an electric mixer.
  2. Combine Flour and Butter: Sieve the gluten free flour into the bowl, then rub the butter and flour together with your fingers until the mixture looks like fine breadcrumbs.
  3. Add Dry Ingredients: Add xanthan gum, light brown sugar, and a pinch of salt. Whisk briefly to combine them evenly.
  4. Add Egg: Attach the dough hook to your mixer and slowly incorporate the beaten egg into the mixture on low speed. If mixing by hand, use a fork to mix the egg in thoroughly.
  5. Add Water: Gradually add the cold water, one tablespoon at a time, mixing continuously on low speed or with a fork until a slightly sticky dough forms. For dairy-free butter, add water in 1 teaspoon increments to avoid making the dough too wet.
  6. Form Dough Ball: Use your hands to gently bring the mixture together into a dough ball, taking care not to overwork it. Wrap the dough in cling film or foil and chill in the fridge for 30 minutes.
  7. Preheat Oven: Set your oven to 180°C (160°C fan).
  8. Roll Out Dough: On a lightly floured surface or between two sheets of baking paper, roll out the chilled dough to 3-5mm thickness, sized enough to cover your pie tin with a slight overhang.
  9. Fit Dough to Tin: Carefully drape the dough over the pie tin and gently press it into the base and sides to fit snugly. Trim excess dough using a sharp knife. Prick the base with a fork to prevent bubbling.
  10. Blind Bake Setup: Cover the dough-lined tin with baking paper and fill with baking beans, rice, or another ovenproof weight to keep the pastry flat during baking.
  11. Partial Bake for Pies/Tarts to be Filled: Bake for 15 minutes, then remove the baking paper and beans and bake for another 6-8 minutes until fully cooked.
  12. Bake for No-Bake Fillings: Bake the pastry for 20 minutes, remove the weights and paper, then bake for a further 6-8 minutes until cooked through.

Notes

  • Adjust water quantity when using dairy-free butter to avoid an overly sticky dough.
  • Chilling the dough is crucial to prevent shrinkage and maintain texture.
  • This pastry works well for both baked and no-bake pies or tarts.
  • Use gluten-free flour blends with xanthan gum for best structure and texture.
  • Pricking the base before baking prevents air bubbles in the pastry.

Keywords: gluten free sweet pastry, gluten free pie crust, gluten free tart crust, dairy free pastry, sweet pastry recipe, gluten free baking

Find it online: https://todayfoodrecipe.com/gluten-free-sweet-pastry-recipe/