Easy Gluten-Free Potato Pastry for Delicious Pies

Are you tired of missing out on your favorite meat pies and tarts because of gluten allergies? Well, fret not! I have an amazing recipe for a gluten-free potato shortcrust pastry that will revolutionize the way you prepare your pies.

As a nutritionist and food blogger, my motto is always to eat healthy and organic foods. However, I understand the struggle of finding delicious gluten-free recipes. That’s why I’m thrilled to introduce you to this recipe that will change the way you think about gluten-free pastry forever.

This innovative recipe uses mashed potatoes, butter or margarine, baking powder, xanthan gum, salt, cornflour, and gluten-free flour. These ingredients come together magically to create a perfect pastry that’s gluten-free, dairy-free and absolutely delicious. This recipe could also be made with vegan butter or other substitutes for those who are lactose intolerant or vegan.

You may wonder what makes this pastry so special. Well, firstly, it’s made with potato starch which helps it hold together well without gluten strands. Additionally, rice flour is used instead of traditional wheat flour, which gives it its soft texture as well as making it suitable for gluten-free diets.

I recommend using this shortcrust pastry for your favorite meat pies such as the Quebec Tourtieres or even sweet pastries such as puff pastries! So get ready to tantalize your taste buds with this amazing recipe!

Why You’ll Love This Recipe

Gluten Free Potato Shortcrust Pastry
Gluten Free Potato Shortcrust Pastry

Are you looking for a gluten-free and dairy-free shortcrust pastry recipe that’s versatile and easy to make? Look no further! This potato shortcrust pastry recipe is perfect for meat pies, quiches, tarts, and more. I guarantee that you and your loved ones will fall in love with this recipe!

One of the greatest aspects of this recipe is its use of mashed potatoes. Mashed potatoes give the pastry a unique texture that’s both soft and flaky. Plus, they’re a great way to add more veggies to your diet! The addition of butter or margarine adds richness and depth to the flavor that will leave you wanting more.

You might be thinking, “But won’t a gluten-free pastry be dry and crumbly?” Fear not! Our recipe utilizes rice flour, cornflour, and xanthan gum to create a perfectly textured dough. Additionally, traditional wheat-based pastry recipes rely on strands of gluten to hold their structure together; however, with our gluten-free option, we use xanthan gum as an alternative binder.

Not only is this recipe delicious and easy to make, but it also provides endless opportunities for customization. You can substitute the mashed potatoes with sweet potatoes or another starchy vegetable for a new flavor profile. You can also try adding different herbs or spices to mix things up!

In summary, this potato shortcrust pastry recipe offers the perfect balance of flavor, texture, and health benefits. It’s versatile, easy to make, customizable, and of course – gluten-free! Give it a try and see why so many others have fallen in love with this delicious recipe.

Ingredient List

 This gluten-free potato shortcrust pastry is a game changer!
This gluten-free potato shortcrust pastry is a game changer!

Before starting any recipe, it’s essential to have all the ingredients ready. Here’s what you’ll need for this Gluten-free Potato Shortcrust Pastry:

  • 75 g rice flour
  • 25 g cornflour
  • 25 g potato starch
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon xanthan gum
  • 1/4 teaspoon salt
  • 100 g cold unsalted butter or margarine in small cubes (or vegan butter)
  • 1-2 tablespoons very cold water (use as needed)

Note: You can substitute butter with vegan butter to make this recipe dairy-free.

These gluten-free flours and starches make up for the gluten strands’ absence, creating the dough’s texture. Rice flour adds a light and fluffy texture, cornflour thickens the mixture, and potato starch helps bind it together. The leavening agents like baking soda and xanthan gum make sure those flours don’t fall apart. Finally, water and butter bring everything together for our delicious potato shortcrust pastry.

The Recipe How-To

 You won't miss the gluten with this tasty pastry.
You won’t miss the gluten with this tasty pastry.

Step 1: Preparing the Mashed Potatoes

To start making this delicious gluten-free potato shortcrust pastry, you’ll want to begin by preparing the mashed potatoes. Take about 400 grams of peeled and diced potatoes and boil them until they are completely soft. Then drain them in a colander and mash them up with some unsalted butter until they are smooth and creamy.

Step 2: Preparing the Pastry Dough

Next, it’s time to get started on the pastry dough. In a mixing bowl, combine 150 g of potato starch, 75 g of rice flour, 2 teaspoons of baking powder, 1/4 teaspoon of xanthan gum, and 1/2 teaspoon of salt. Mix these dry ingredients together thoroughly.

Next, add the mashed potatoes from Step 1 to the mixing bowl along with 100 g of chilled unsalted butter that has been chopped into small cubes. Using your fingers or a food processor, work the mixture together until it forms a smooth dough.

If needed, add a tablespoon or two of cold water to help bring everything together.

Step 3: Rolling out the Dough

Once you have formed your dough, turn it out onto a floured surface and roll it out to your desired thickness. This recipe makes enough dough for one standard sized pie crust or several mini pies.

Step 4: Baking the Pastry

Now comes the satisfying part! Fill your pie crust(s) with your desired filling (we recommend a classic chicken pot pie or hearty meat and potato pie), cover with more pastry dough as needed, then bake at 375°F (190°C) for approximately 45 minutes or until golden brown.

Once done, take your delicious gluten-free shortcrust pastry out of the oven, allow it to cool for a few minutes, and enjoy with your favorite dish!

Pro tip: For an extra flaky texture, layer small pieces of cold butter between the layers of pastry before baking.

Substitutions and Variations

 The perfect pastry for those with gluten, dairy or egg allergies.
The perfect pastry for those with gluten, dairy or egg allergies.

Are you looking to put your own spin on this Gluten Free Potato Shortcrust Pastry recipe? Here are some substitutions and variations that can help you get creative in the kitchen.

– Margarine instead of butter: If you are lactose intolerant, margarine can be a great alternative to butter. Just make sure to choose a dairy-free option.

– Use baking powder instead of xanthan gum: If you don’t have xanthan gum at hand, you may replace it with baking powder. However, keep in mind that the texture may not be the same; xanthan gum provides elasticity and structure to gluten-free baked goods.

– Cornstarch instead of cornflour: Cornstarch can be used instead of cornflour if needed. Although they share similarities in terms of their form and production process, it’s worth noting that cornflour is commonly used outside of the States to refer to what is known as cornstarch in the US.

– Use rice flour or maize flour: If you would like a different flavor or texture, you can substitute some or all of the potato starch in the recipe with rice flour or maize flour.

– Make it vegan: If you’re a vegan, this recipe can easily accommodate your dietary needs. Substitute butter with margarine and use mashed sweet potatoes instead of regular potatoes. This will give a slightly sweeter taste and take away any meat notes for a more plant-based experience.

– Sweet pastry variation: Create a sweet version of this pastry by adding sugar and vanilla extract into the mix. This will nicely complement fruits or custards fillings.

Whether you’re looking for an alternative twist or want to cater to your dietary requirements/preferences, these substitutions and variations give endless possibilities. Don’t be afraid to experiment, that’s how delicious recipes come to life!

Serving and Pairing

 Satisfy your savoury cravings with this delicious shortcrust pastry.
Satisfy your savoury cravings with this delicious shortcrust pastry.

Serve your gluten-free potato shortcrust pastry warm, with your favorite meat or vegetable pie filling. This pastry pairs wonderfully with savory flavors like beef, chicken, mushroom, or vegan fillings. You can make classic meat pies, such as steak and kidney pies, traditional Québec Tourtières, or even experiment and create your own unique combinations.

The versatility of this dough also makes it perfect for mini-tarts or individual pot pies for a fun appetizer or main course. You can also use the potato shortcrust pastry as a base for a potato olive tart, which is filling and flavorful.

If you are serving the potato shortcrust pastry as part of a larger meal, pair it with a side salad dressed lightly with balsamic vinaigrette or roasted vegetables like carrots, broccoli or Brussels sprouts to enhance the flavors.

To round out the meal with a sweet finish, try pairing the pastry with sweet fruit tarts made using sweet shortcrust pastry, puff pastry, or even a dairy-free tart recipe. Alternatively, you can create perfectly flaky gluten-free pies topped with berries or fresh fruits for an enticing dessert option.

The options are endless with this pastry recipe – let your imagination run wild!

Make-Ahead, Storing and Reheating

 Who needs wheat flour when you have potatoes?
Who needs wheat flour when you have potatoes?

This gluten-free potato shortcrust pastry can be made ahead of time, giving you more time to spend on other things during meal prep. You can make the pastry dough up to two days in advance and store it in the refrigerator until you’re ready to use it. Simply take it out of the fridge about 30 minutes before rolling it out, so that it softens up a bit.

Once your pastry is cooked, any leftovers can be stored for up to three days in an airtight container in the refrigerator. This pastry can also be frozen for up to one month. Just make sure to let it defrost completely before reheating or using it in another recipe.

When reheating, try using a toaster oven or conventional oven at a low temperature to keep the pastry crisp and firm. Microwaving may make the pastry soft and soggy, which nobody wants!

This versatile pastry is perfect for making meat pies or other savory dishes, but can also be used for sweet recipes if desired. Whether you’re making ahead for later use or storing leftovers, this gluten-free potato shortcrust pastry is sure to impress anyone who tries it!

Tips for Perfect Results

 Get ready to impress your guests with this unique pastry.
Get ready to impress your guests with this unique pastry.

Now that you have all the ingredients measured and ready, it’s important to pay attention to these tips for perfect results when making this gluten-free potato shortcrust pastry recipe.

First and foremost, ensure that your mashed potatoes are smooth and not lumpy. This will make a big difference in the texture of your pastry. Use a potato ricer or mash your potatoes thoroughly with a fork or food processor.

When adding the butter, make sure it is at room temperature. Adding cold butter can result in a tough and crumbly pastry. Room temperature butter will mix well with the other ingredients, resulting in a delicate and flaky pastry.

To make the pastry even more flaky, add a teaspoon of baking powder to the flour mixture along with 2 teaspoons of xanthan gum. The baking powder helps create an airy texture while the xanthan gum replaces the strands of gluten that give wheat flour its elasticity.

If you prefer a darker colour on your pastry, substitute some of the rice flour with cornflour or potato starch. This will give your pastry recipe a richer colour while still maintaining its gluten-free status.

Lastly, chill your pastry dough for at least 30 minutes before rolling it out. This will allow the butter to harden slightly, making it easier to handle and shape. When rolling out the dough, dust the work surface with rice flour or gluten-free plain flour to avoid sticking.

Follow these tips for perfect results and you’ll be enjoying delicious gluten-free, dairy-free, and organic pastry in no time!


Now that you know how to make this delicious Gluten-Free Potato Shortcrust Pastry, it’s time to address some common questions and concerns. Here are the most frequently asked questions about the recipe, along with answers and helpful tips for perfect results every time.

How does gluten affect shortcrust pastry?

When preparing pastry, it’s best not to overwork the dough as this can result in tough and chewy texture due to the development of longer strands of gluten. However, for making bread, kneading is important to encourage the formation of strong gluten strands in the dough.

What is the secret of good shortcrust pastry?

When it comes to making shortcrust pastry, it’s important to handle it with care. I recommend avoiding excessive rolling and handling of the dough, as this can result in a tough and unappetizing texture. Another tip is to use a metal tart tin, as this will help the pastry bake evenly.

Try not to stretch the pastry when fitting it into the tin, as this can cause tears and make it difficult to work with. If you do end up with any tears or holes, don’t worry! Simply repair them by pressing the pastry back together with your fingers.

Leave a little bit of overhang around the edges of the tin, as this will give you room to trim it down evenly. Then, allow the pastry to rest before baking it blind. This means covering the pastry with parchment paper and adding ceramic balls or dried beans to weigh it down during the initial baking process.

Finally, keep an eye on the color of the pastry as it bakes. You want to remove it from the oven when it has turned a golden brown hue, indicating it’s ready for filling with your favorite gluten-free and dairy-free ingredients. Trust me, these tips will help you achieve the perfect shortcrust pastry every time.

Why does my gluten free pastry go hard?

When making pie crusts, it’s important to be mindful of the amount of water you’re using, especially for gluten-free ones. Adding even a little extra water can result in a tough crust. It’s best to aim for the minimum amount of water required in the recipe.

Why does gluten free pastry fall apart?

Gluten-free pastry tends to be more fragile, and cracks can easily form due to lack of moisture in the dough. In making shortcrust pastry, one must blend the flour and fat to resemble breadcrumbs, and only then should liquid be added gradually until the dough is formed.

Bottom Line

In conclusion, this gluten-free potato shortcrust pastry recipe is perfect for those who want to switch to a healthier lifestyle without sacrificing taste. With a soft and flaky texture, this pastry can be used in several ways, including meat pies, vegan pies, and sweet tarts.

By using mashed potatoes in the dough and swapping out traditional flour for gluten-free alternatives like rice flour and potato starch, you can lower your gluten intake without giving up taste. Plus, with the addition of xanthan gum and baking powder, this pastry will turn out even better than its wheat-based counterpart.

Whether you’re new to gluten-free cooking or an experienced pro, this recipe is a must-try. And don’t forget to get creative with the various substitutions and variations mentioned earlier. You could even try making mini tourtieres or experimenting with a potato olive tart recipe!

Overall, this recipe is perfect for everyone – whether you’re gluten intolerant or just looking for ways to eat healthier. So why not give it a try and see for yourself why gluten-free doesn’t have to mean flavorless.

Gluten Free Potato Shortcrust Pastry

Gluten Free Potato Shortcrust Pastry Recipe

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.
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Prep Time 15 mins
Cook Time 1 hr 30 mins
Course Dessert
Cuisine Gluten-free
Servings 450 grams pastry (1lb)
Calories 3 kcal


  • 75 g rice flour
  • 50 g cornflour
  • 1/2 teaspoon salt
  • 1/2 teaspoon xanthan gum
  • 1 teaspoon baking powder
  • 100 g butter or 100 g margarine, well chilled and cubed
  • 200 g well chilled cooked cooled mashed potatoes


  • 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.
  • Rub the butter or margarine into the flour with your fingertips until it resembles breadcrumbs.
  • 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.
  • Remove the pastry from the refrigerator and knead by hand for approximately 2 minutes until smooth. Refrigerate again (uncovered) for 1 hour.
  • Remove from refrigerator and roll out on a floured surface as required.

Add Your Own Notes


Serving: 432gCalories: 3kcalCarbohydrates: 0.3gFat: 0.2gSaturated Fat: 0.1gCholesterol: 0.5mgSodium: 6mg
Keyword < 4 Hours, Free Of..., Potato, Vegetable
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