Gluten Free Potato Shortcrust Pastry

READY IN: 1hr 45mins
Recipe by Chickee

Unlike some other gluten free dough, this pastry rolls out quite well and is excellent for pies and even for things such as sausage rolls. I have used it to make gf Christmas mince pies with the addition of a little sugar. Cooking time is chilling time. It is important that the mashed potato be prepared well in advance and chilled (uncovered) for several hours beforehand. Please also ensure you weigh ingredients with an accurate kitchen scale as correct ratios are important. In response to a review, I have not tried substituting tapioca flour however in this instance think it may be too gluey.

Top Review by UmmBinat

Nice idea but the crust was way too tough and I followed the directions except left it more than one hour in the fridge on the last part. I translated this to approximately ½ cup white rice flour, 1/3 cup or a little less than 1/2 cup cornflour (starch), 1/3 cup butter or margarine or a little less than ½ cup and a little less than 1 cup potatoes, unless that is wrong I don't see why it was so tough and it also fell apart very easy when rolling it. I had to patch it together in a couple places. I used guar gum to be corn free and yellow potatoes as that is what I had on hand. Butter not margarine and tapioca starch which works the same as cornflour/starch to again be corn free. I liked the idea but will not make this again. Made for RECIPE SWAP #39 - April 2010 - Group 9 - Coconut Ice.

Ingredients Nutrition


  1. Place the rice flour, cornflour, salt, Xanthan Gum and Baking powder in a large mixing bowl and mix thoroughly. It is advantageous to use an electric whisk or food processor to get a really good mix.
  2. Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
  3. Add the mashed potato and mix until just combined. DO NOT ADD ANY FURTHER LIQUID. Briefly work the dough , shape into a ball, wrap in clingfilm and refrigerate for 30 minutes.
  4. Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
  5. Remove from refrigerator and roll out on a floured surface as required.

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