Gluten Free Tart Pastry

Gluten Free Tart Pastry

Always up for a baking challenge here and gluten free baking is no exception. This recipe is the first time my attempt at making gluten free pie pastry was a raging success. This pastry is wonderfully short when cooked but easy to work and roll out with tart cases that hold together quite well. Usually, my gluten free tart attempts return brittle cases of disappointment and wonderment of what could have been.

Anyway, a huge difference is the use of glutinous rice flour rather than white or brown rice flour. This seems to produce a much tastier pastry dough. Although I think the addition of buckwheat flour also gives the pastry a nice texture with a nutty undertone in taste.

So… why not try this recipe for your next tart?                                               

Tips and Tricks

When creaming the butter and sugar together, I prefer to use an electric beater. This makes light work of the job in hand and makes it super easy to thoroughly beat in the egg and vanilla essence during the following step.

This recipe will make one large tart or eight tartlets. I like to line the base of my tins with non-stick baking paper and then grease the sides with melted butter to help with the release of the tart once it is baked and ready to be devoured.

To prevent pastry bubbling, I prick the base with a fork prior to baking. For added assurance feel free to bake blind the cases but I find this pastry does not overly bubble.

Gluten Free Tart Pastry

Serves 8

1 cup Glutinous Rice Flour
1/2 cup Tapioca Flour
1/2 cup Buckwheat Flour
1/4 tsp Xanthan Gum
1 tsp Baking Powder
pinch Salt
120g Butter, softened
1/2 cup Sugar
1 Egg
1 tsp Vanilla Essence
Preheat oven to 180 degrees celcius (160 degrees celcius, fan bake).
Place glutinous rice flour, tapioca flour, buckwheat flour, xanthan gum, baking powder and salt into a bowl.
Stir to combine.
In a separate bowl, cream butter and sugar together until light and fluffy.
Beat in the egg and vanilla essence.
Stir in the dry ingredients, reserving a couple of tablespoonfuls for use when rolling out the dough.
Knead together to form a dough.
Place in refrigerator  for at least 10 minutes to cool.
Grease and line a tart tin or eight tartlet tins.
Roll out dough to desired size thickness to line the tin(s).
Prick the base with a fork.
Bake for 10-12 minutes.
Remove from oven and fill with desired tart filling.
Mel Crafting

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