Gluten-free and nut-free shortcrust pastry
- December 2008
- for lots of people
- Takes 20 minutes to make, plus resting
Good pastry can be tricky for food allergy and intolerance sufferers – but this recipe by Lucinda Bruce-Gardyne offers a simple solution.
- Gluten-free recipes
Per pie: 132kcals, 7.7g fat (4.5g saturated),
2g protein, 13.2g carbs, 0.1g sugar, 0.3g salt
This crisp yet crumbly gluten-free and nut-free pastry is great for sweet or savoury pies. If you’re allergic to dairy, too, then use cold baking dairy-free margarine in place of butter. For sweet pastry, add 70g caster sugar with the egg.
The pastry is delicate and soft, so keep it chilled and roll it out on a cold surface.
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