Gluten Free Short Crust Pastry

Gluten Free Short Crust Pastry Dough is a gluten free way to make the pastry dough used in most Guyanese pastries. Use this recipe to make gluten free versions of your favorite Guyanese desserts.

Course Gluten free

Cuisine Guyanese

Keyword gluten free dough, Gluten Free Pastry Dough, gluten free pastry dough recipe, Gluten Free Short Crust Pastry Dough, Gluten Free Short Crust Pastry Dough recipe

Prep Time 15

Total Time 15

Servings /2 lb of Pastry Dough

Calories 800kcal

Author Althea Brown

Equipment

Mixing Bowl
Whisk

Ingredients

2 cups All Purpose Gluten free flour I used Betty Crocker All Purpose Gluten Free Flour
1 very cold stick butter or 1/2 cup
2 medium sized eggs whisked
3 tablespoons ice cold water
Pinch salt

Instructions

Add flour and salt to a mixing bowl and mix together. Then using a fork, cut the butter into the flour until a crumbly texture forms.
Next add the whisked eggs to the flour and bring together squeezing with your finger tips. Then add the 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

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

Nutrition