Saving at home – Gluten free shortcrust pastry


Hi everyone!

Here we are on our third appointment with the shortcrust pastry recipe.

Today we will see the version for those who are intolerant to gluten.

The basic recipe for gluten-free shortcrust pastry, is a preparation suitable for making biscuits, pies or the basis of other baked cakes.

Follow the recipe step by step and remember to roll out the dough with a rolling pin when it is cold.

Let’s start:


Ingredients for 4 people: 100 g butter – 75 g icing sugar – 20 g egg yolk – 50 g whole egg 100 g – rice flour – 25 g potato starch – 25 g rice starch – 5 g extruded powder (pulverized rice krispies)


What do you need to prepare the gluten-free shortcrust pastry recipe: a planetary mixer to help you prepare the dough and a rolling pin to roll it out when the dough is cold.

If you use the planetary mixer, mix the butter with the sugar with the leaf utensil until you get a smooth and slightly bleached cream.

Add the eggs with the yolk previously acclimated to 20 ° C. Meanwhile, mix the powders dry, add the rest of the ingredients in a planetary mixer and knead the dough for a few seconds at high speed.

Put the dough on a baking tray with parchment paper, form a block, wrap it in parchment paper and let it stabilize in the refrigerator for at least 2 hours.

Enjoy your meal!

original recipe:


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