Gluten free short crust pastry - for your cakes and biscuits!

Gluten free short crust pastry - for your cakes and biscuits!

Great results in just a few steps.

Useful advice to become real experts

  • Do not use fresh ingredients (butter, milk, eggs, etc.) straight from the fridge, but let them rest for a while at room temperature. The only exception is gluten free shortcrust pastry which is only prepared with fresh ingredients.
  • If the surface becomes too dark during cooking, cover the pastry with oven paper.
  • To check if the pastry is ready, pierce the centre with a toothpick. It should come out dry.
  • Storage: gluten free shortcrust biscuits remain fresh for longer if stored in a biscuit tin. Cakes and other pastries should be stored in special cake containers.


How to get a great result

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  • It's very important to mix the pastry well so that lumps don't form.
  • You should also pre-heat the oven to the desired temperature before cooking.
  • The oven should never be opened until at least 10 minutes before the end of the cooking time.
  • The ingredients should be carefully weighed.
  • The recipes for pastries made with gluten free flour must be adapted compared to those using standard flour.

How to use the oven

  • Fan-assisted ovens are suitable for cooking biscuits (even on a number of levels), but less suitable for gluten free bread. Gluten free shortcrust pastry contains natural yeast and dries out quickly.
  • The oven must be pre-heated.
  • Turn the oven on in advance so that it reaches the desired temperature and do not open it during the first 15-20 minutes of cooking.

Try experimenting with our recipes by following the instructions and even if you don't become an expert pastry maker, your home will always be full of friends...

Gluten free cooking