Crunchy and hard in texture, gluten-free crisp dough is an excellent delicious option for those with celiac disease.

The pastry is a type of hard mass that is used in baking and cooking as a base for cakes and tartlets, whether they can be sweet or savory. For example, it is an excellent option for making quiche, especially if the short crust is sweet. It is, as its name suggests, a type of brittle dough, which when cooked in the oven forms a really characteristic kind of crust.

But to achieve it, it is necessary not to work much, since otherwise it will end up becoming elastic dough, thereby losing its usual characteristic after the cooking process: its cracked texture.

If you want to learn how to make your own  gluten-free short crust dough, here are two options: a gluten-free sweet short crust pastry, and a gluten-free salty short crust pastry, so that you can choose between the one you need for your recipe (either a sweet preparation or salty).

Sweet gluten-free short crust dough


  • 220 g gluten-free flour
  • 90g butter
  • 60g sugar
  • 1 egg + 1 egg yolk
  • 1 pinch of salt

How to Make Gluten Free Sweet Short Dough:

  1. In a bowl, mix the gluten-free flour with the sugar and salt. Mix it well, so that with it all the ingredients are integrated.
  2. Cut the butter into cubes and add it to the previous bowl. Also add the egg and egg yolk, and work the dough a little until you get dough that is as homogeneous as possible. Of course, remember something fundamental: avoid overworking it. It will be ready when everything is well linked, and you can form a ball with it.
  3. Shape the dough into a ball and wrap it in plastic wrap. Let it rest for 1 hour in the fridge.
  4. Once the resting time has passed, lightly flour a clean surface and place our broken dough. Flatten it with your hands and then do the same with the help of a roller.
  5. Line a round mold about 26 centimeters in diameter with greaseproof paper (parchment paper), arrange the dough in the mold, forming a rim. Remove the excess dough with the help of the rolling pin, passing it over the top.
  6. Prick the surface of the dough with a fork.
  7. On the dough already placed in the mold, place baking paper, wrinkling it a little (this way you can handle it better later), and put some kind of dried legume on top.
  8. Then put in the oven, cooking at 180 ºC for approximately 10-12 minutes, until golden brown.

Savory gluten-free short crust dough


  • 220 g gluten-free flour
  • 10 g of salt
  • 6g sugar
  • 90g butter
  • 1 egg + 1 egg yolk

How to make gluten-free salty short crust dough:

  1. In a bowl put the flour, salt and sugar. Mix well so that the ingredients are integrated.  Then add the diced butter, the whole egg, and the egg yolk, and work a little until the dough is as smooth as possible.
  2. Avoid working the dough too much. It will be ready when it is well tied and you can form a ball with it.
  3. Then form a ball and line it with plastic wrap. Reserve in the fridge for 1 hour.
  4. After this time, spread a little flour on a surface where you can work the dough, place the ball in the center and roll it out with the help of a rolling pin.
  5. Line a 26 cm diameter mold with greaseproof paper and place the dough in it, spreading it out and leaving a rim of dough on the edge of the mold.
  6. Prick the dough with a fork. Place a new greaseproof paper on top, slightly crumpled, and put dried vegetables on top.
  7. Cook in the oven at 180ºC for 10-12 minutes, or until perfectly golden.

It is a really easy and very simple type of dough to make. And, in addition, it is gluten-free, so you can safely consume it if you suffer from any type of gluten intolerance or celiac disease.


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