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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Recipe Information
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
Instructions
In a large mixing bowl, combine the cooled mashed potato, gluten-free flour, xanthan gum, and salt. Stir the mixture until evenly distributed.
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.
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.
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.
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.
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.
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.
Cool the pastry shell completely before filling or proceed with your recipe as required.
Nutrition Facts
Calories |
1517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 53.4 g | 267% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 404 mg | 135% | |
| Sodium | 1083 mg | 47% | |
| Total Carbohydrate | 158.7 g | 58% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 3.6 g | ||
| Protein | 20.2 g | 40% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 77 mg | 6% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 926 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
