Gluten Free Potato Shortcrust Pastry
Light, buttery, and utterly versatile, this Gluten Free Potato Shortcrust Pastry is a game-changer for anyone seeking a gluten-free alternative without compromising texture or flavor. Crafted with the unique addition of cooled mashed potato, this pastry boasts a tender yet sturdy crumb that’s perfect for both sweet and savory dishes. A combination of gluten-free all-purpose flour, xanthan gum, and cold unsalted butter ensures a flaky, melt-in-your-mouth finish, while a touch of egg binds it all together for a dough that’s easy to handle and roll. Ideal for everything from tarts and pies to quiches, this recipe delivers a no-fuss, allergen-friendly base that’s sure to impress. Whether you're preparing a golden, pre-baked shell or filling it straight away, this pastry elevates your favorite recipes with its rich flavor and perfect consistency.
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Ingredients
- 200 g Boiled and mashed potato (cooled)
- 150 g Gluten-free all-purpose flour
- 0.5 tsp Xanthan gum
- 100 g Unsalted butter (cold, cubed)
- 0.5 tsp Salt
- 1 unit Egg (large)
- 1 tbsp Cold water
Directions
Step 1
In a large mixing bowl, combine the cooled mashed potato, gluten-free flour, xanthan gum, and salt. Stir the mixture until evenly distributed.
Step 2
Add the cold cubed butter to the bowl. Use your hands or a pastry cutter to rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.
Step 3
Beat the egg in a small bowl, then add it to the mixture along with the cold water. Gently knead the ingredients together until they form a soft, cohesive dough. Be careful not to overwork the dough.
Step 4
Shape the dough into a flattened disc, wrap it in plastic wrap, and place it in the refrigerator to rest for at least 30 minutes.
Step 5
Once chilled, lightly dust a clean surface with gluten-free flour. Roll out the dough into your desired shape and thickness for your recipe. If the dough cracks, gently press it back together with your fingers.
Step 6
Carefully transfer the pastry to your tart tin or pie dish and press it into the edges. Trim any excess pastry hanging over the sides.
Step 7
If you need a pre-baked crust, prick the base with a fork and line it with parchment paper. Fill with baking beans or weights and bake at 180°C (350°F) for 15 minutes. Remove the weights and parchment, and bake for an additional 10 minutes or until lightly golden.
Step 8
Cool the pastry shell completely before filling or proceed with your recipe as required.
Nutrition Facts
| Serving size | (454.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1445.5 |
| Total Fat 83.1g | 0% |
| Saturated Fat 51.6g | 0% |
| Cholesterol 218.3mg | 0% |
| Sodium 1224.1mg | 0% |
| Total Carbohydrate 173.2g | 0% |
| Dietary Fiber 8.2g | 0% |
| Total Sugars 2.1g | |
| Protein 8.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 46.1mg | 0% |
| Iron 1.6mg | 0% |
| Potassium 779.1mg | 0% |
Source of Calories