Gluten Free Short Crust Pastry Dough (Edit recipe)

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Gluten Free Short Crust Pastry is a gluten free way to make the pastry dough used in most Guyanese pastries. When I first discovered my gluten sensitivity in 2015, I was devastated that I would no longer be able to enjoy Guyanese pastries. Through trial and error I created the perfect gluten free short crust pastry dough that mimics the dough used in traditional Guyanese pastries. It is so good you won't believe it is gluten free!

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 6-8

Ingredients

2 cups Gluten Free Flour, cup for cup all purpose (I used Betty Crocker Gluten Free All Purpose Flour)
1/2 cup Unsalted Butter, (very cold)
2 Eggs, medium, whisked
3 Tbsp Water, (ice cold)
pinch Salt

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add flour and salt to a mixing bowl and mix together.
Then using a fork, cut butter into flour until a crumbly texture forms.
Next add whisked eggs to the flour and bring together squeezing with your finger tips.
Then add ice cold water 1 tablespoon at a time continuing to squeeze the dough together.
Then turn onto a clean surface and gently squeeze together to form a dough ball.
Place pastry dough in a zip top bag. Squeeze all of the air out of the bag, seal up and refrigerate for an hour before using in recipe of choice.

Notes

You can use this pastry dough and the filling from any of my traditional pastry recipes and enjoy Guyanese pastry without freely without guilt or a tummy ache, if you have a gluten sensitivity. // If nightshade-free, be sure to check ingredients on gluten-free all purpose flour blend, for some may contain potato starch.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	281
Fat:	16 g
Carbohydrates:	32 g
Protein:	8 g
Cholesterol:	40 g
Sodium:	94 mg
Fiber:	3 g
Sugars:	0 g
Calculated for total recipe.