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Gluten free shortcrust pastry cases

Gluten free shortcrust pastry

Prep Time 5 minutes


  • 200 g gluten free flour
  • 100 g freefrom butter I used Vitalite
  • 90 ml water


  1. Combine together the flour and butter using a fork or food processor. You'll get a breadcrumb type consistency.
  2. Start to slowly add water to the breadcrumb mixture to start to form the pastry together. I find that I typically use 60-75ml. Then the mixture is fairly wet but it dries up a little once chilling in the fridge.
  3. Wrap in clingfilm and leave in the fridge for 1-2 hours before using.

  4. Roll out and use as needed.