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1 Gluten Free Shortcrust Pastry

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Gluten Free Shortcrust Pastry

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Ingredients

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Makes one Family size quiche

  • 300 grams gluten free flour plain
  • 1/2 teaspoons xanthum gum
  • 70 grams water
  • 150 grams chilled Butter, cubed
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Recipe's preparation

  1. Describe the preparation steps of your recipe

  2. Add all ingredients into mixing jug

    Chop for 10 Secs, speed 6

    Then Knead Dough mode for 20 Secs

    Scrap out the jug and knead into a tight ball on the bench and cover in cling wrap. Refrigerate for 1 Hour.

     

    Remove from refrigerator and hand knead to soften the pastry, Role out between 2 sheets of baking paper 

    Oil or spray quiche tin and the gently remove the top layer of baking payer and lay it into the tin (gently easing the back paper away from the pastry.

    Mould into the tin shape and make fork pricks around the base.

    Blind bake for 15 mins 190 degrees with baking paper over the top of the tin.

    Remove and cool, pastry ready for the filling o be added.

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Tip

very straightforward, remember to refrigerate for a minimum of 15 minutes, the longer the better.

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • Pastry turned out awesome but when it came to...

    Submitted by Kerry258 on 25. September 2018 - 06:57.

    Pastry turned out awesome but when it came to taste was disgusting, tasted like sand. Not sure if I did something wrong. Was it the flour or xanthum gum as not a lot else in the recipe. Have others had this problem

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  • Thank you for this recipe - it's so simple and...

    Submitted by microelk on 18. February 2017 - 20:09.

    Thank you for this recipe - it's so simple and worked a treat. I used it to make shortcrust for Salmon En Croute (http://caremepastry.com/project/salmon-en-croute-salsa-agresto/) and didn't want to buy GF pastry. I've found just about anything GF is very fragile, and this is no exception when preparing it, but it cooked up brilliantly. I made a second batch just to keep in the freezer so we'll see how that holds up.

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  • hI IM WANTING TO MAKE THIS

    Submitted by mumzy on 27. July 2016 - 20:44.

    hI IM WANTING TO MAKE THIS TONIGHT AND WANTING TO KNOW IF YOUR PSYLLIUM HUSK WORKED AS A GOOD SUBSTITUTE CHEERSClosed lid

     

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  • Made this one today, worked

    Submitted by Pruezles on 1. May 2016 - 21:22.

    Made this one today, worked well, thankyou tmrc_emoticons.-)

     

    http://makingofakitchendiva.blogspot.com.au/

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  • grrr, autocorrect!  Blades,

    Submitted by CarolineW on 7. March 2016 - 18:38.

    grrr, autocorrect!  Blades, not places.

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  • Look for the button that has

    Submitted by CarolineW on 7. March 2016 - 18:37.

    Look for the button that has an ear of wheat next to it.  That is the knead button.  Depending on the model of thermomix you have will depend where it is, but it isn't a speed, it's a button for the action the blades will do (the places switch between forward and reverse action to mimic the turning of the dough when it's being kneaded).  It does a very good job of kneading. Back in the days when I was a demonstrator I found myself with a French baker in the 'audience'. He took the bread dough I'd kneaded and did various tests on it, before declaring it to be professional baker quality.

    admittedly, it isn't a button/function we need very often when gluten free baking.

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  • Thank you i will try it

    Submitted by Happycook41 on 7. March 2016 - 09:32.

    Thank you i will try it today. J

    Just a quick basic question because im only new to thermomix, but what speed should it be on to activate the knead button?

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  • Hi Happycook. this answer is

    Submitted by CarolineW on 7. March 2016 - 05:45.

    Hi Happycook. this answer is probably too late for you, but perhaps it will help someone else.  I always use the same quantity of psyllium husk to replace xantham gum.  I haven't tried it with this recipe yet (I will tomorrow), but it has never failed me yet.

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  • This really is the best

    Submitted by Debbie Corfield on 24. October 2015 - 19:21.

    This really is the best gluten free pastry i have tried. My search will stop here, this will be my go to recipe. Really easy too!

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  • Do you have any suggestions

    Submitted by Happycook41 on 14. September 2015 - 13:28.

    Do you have any suggestions for an alternative to xamthum gum? thank you!

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  • I am going to try this for

    Submitted by eanschaw on 10. June 2015 - 20:24.

    I am going to try this for pies.

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  • Does this work for sausage

    Submitted by kfarrell on 31. May 2015 - 11:50.

    Does this work for sausage rolls and pies??

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  • Fabulous, thanks.

    Submitted by jambers07 on 27. April 2015 - 22:58.

    Fabulous, thanks.

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  • LOVE this pastry, so quick

    Submitted by littleladyfingers on 9. February 2015 - 22:41.

    LOVE this pastry, so quick easy and will be part of my 'never fail' recipes  Big Smile I put it in the fridge for 1.30mins -seemed to be perfect amount of time. Many thanks, GF Pastry can be tricky but this recipe sure makes it easy  tmrc_emoticons.8) Steve Cooking 7

    -LittleLadyFingers

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