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Gluten-Free Savory Shortcrust Recipe


Gluten-Free Savory Shortcrust Recipe

Savory Gluten-Free Shortcrust

This buttery and tender savory gluten-free shortcrust recipe is adapted to gluten-free cooking from a recipe which appears in Artisan Patisserie for the Home Baker by Master Baker Avner Laskin. Use Savory Gluten-Free Shortcrust to make delicious tarts and quiches. A food processor makes this recipe extremely fast and easy! Freeze dough for up to 2 months- an ideal make-ahead recipe for busy gluten-free cooks!

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes


  • 1/2 cup cold butter, cut in 1 tablespoon pieces
  • 1/2 teaspoon salt
  • 1 large egg
  • 1 tablespoon ice water
  • 1/4 cup almond meal (see tips)
  • 1/4 all purpose gluten-free flour mix (I used Bob's Red Mill Pizza Crust Mix with good results)
  • 3/4 cup light buckwheat flour OR sorghum flour


Preheat oven to 375° F / 190°C

Have ready an 8 or 9-inch tart pan with removable bottom and fluted edges. Does not need to be greased for this recipe. If you don't have a tart pan an 8 or 9-inch pie plate will work.

  1. Add butter pieces and salt to a food process and pulse until combines and smooth.
  2. Add egg, water, almond meal and all purpose gluten-free flour mix and pulse until combined and smooth.
  3. Add buckwheat flour OR sorghum flour and pulse until the mixture forms a ball.
  4. Use a spatula to scrape the soft dough onto a lightly floured piece of waxed paper. Lightly dust the ball with flour and shape into a disk.
  5. Wrap dough with the waxed paper and refrigerator for at least one hour or until firm before rolling. If you are making the dough to freeze, wrap tightly in waxed paper, followed by plastic wrap and place in a freezer bag. Label, freeze and store for up to 2 months. It the dough is for immediate use continue with directions.
  6. Roll the dough between 2 sheets of lightly floured waxed paper.
  7. Remove the top sheet of waxed paper and take the remaining sheet with the dough and gently turn upside down onto tart pan or pie plate.
  8. Gently peel back the waxed paper and press the dough into the pan. If the dough tears just patch with pieces of dough. If using a tart pie, press the dough into the fluted sides of the pan and roll a rolling pan across the top of the pan to remove excess dough- this creates a nice thick top edge for the crust.
  9. Bake in preheated oven for 15 minutes or until crust is light golden brown.

  • Save money- make your own fresh almond meal
  • Tart pans with removable bottoms with fluted edges make great looking quiche crust and the removable bottom makes cutting and serving quiche very easy!

Reminder: Always make sure your work surfaces, utensils, pans and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.

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