Gluten-free shortcrust pastry recipe by of 07-03-2015 [Updated on 29-11-2018]
The gluten-free shortcrust pastry was a really nice discovery! One of the girls who works with me is intolerant to gluten and often gives me tips on the flours or foods to use in order to prepare something suitable when needed.
How to make gluten-free shortcrust pastry
He then suggested that I use two types of flour for the dough, that of rice and that of white corn, gluten-free flours, and the result was a very good dough, just a little more crumbly and delicate to handle than classic shortcrust pastry: experiment more than successful I would say! With this dough you can prepare simple biscuits or tartlets, tomorrow I will show you how I used it, obviously in a gluten free dessert;)
I leave you to the recipe and I wish you a sweet weekend
Put the cornmeal with the butter in a bowl
Then work until you get a cream then add the sugar, egg, vanilla and yeast
Finally add the rice flour
Knead until you get a dough.
Wrap the gluten-free shortcrust pastry in cling film, then let it rest in the fridge for 1 hour before using it.