Gluten-free shortcrust pastry
- Gluten Free
- Vegetarian
- Energy Kcal 420
- Carbohydrates g 58
- of which sugars g 17.1
- Protein g 6.2
- Fats g 18.1
- of which saturated fat g 9.56
- Fiber g 0.9
- Cholesterol mg 177
- Sodium mg 128
- Difficulty: Easy
- Prep time: 10 min
- Makes: pieces
- Cost: Low
- Note + 2 hours of resting the pastry in the refrigerator
PRESENTATION
Gluten-free pasta frolla is Italy’s way of bringing that same tender, crumbly texture of classic shortcrust pastry—without the wheat. And really, it's awesome. This gluten-free shortcrust pastry uses rice and corn flours instead of the usual stuff, keeping things light and kinda crispy after baking. In Italy, this crust is perfect for goodies like gluten-free crostata crust or as a cookie base—super versatile for all kinds of gluten-free baking. And look, it’s great how the dough still gives that familiar taste and buttery feel, even minus regular flour. Some versions even skip butter or eggs, which is great, right? You can fill it with jam, pastry cream, or something rich and chocolatey—no one misses out.
So here's the deal: throughout Italy, families have relied on pasta frolla for holidays and weekend desserts. Having a gluten-free Italian tart crust option keeps those traditions alive—pretty much. It’s sweet but not overpowering, so it pairs perfectly with toppings like fresh fruit, lemon curd, or cheesecake. The rice and corn flour mix gives the crust a golden color and a nice snap when you bite into it—similar to the regular version but way lighter. And listen, for anyone wanting to dive into gluten-free dessert recipes, this dough is a solid base for tarts and pies. It holds up without falling apart. Even with substitutions for butter or eggs, you end up with a dough that’s easy to roll and shape—perfect for making a gluten-free pie crust or tiny tartlets. No worries about complicated techniques. This recipe keeps it simple, offering a treat that tastes homemade and includes everyone at the table. Whether you’re a seasoned baker or just trying something new, this gluten-free pasta frolla makes it super easy to enjoy Italian desserts without any fuss—ensuring every gathering feels complete and everyone gets a taste of Italian tradition.
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- INGREDIENTS
- Ingredients for about 1.5 lbs of pastry
- Fioretto corn flour 1 ½ cup (165 g)
- Rice flour 1 ½ cup (200 g)
- Butter 4.6 oz (130 g) - cold
- Egg yolks 4 ¼ tbsp (60 g) - (about 4)
- Eggs 2 oz (55 g) - whole (about 1)
- Brown sugar ½ cup (120 g)
- Lemon peel ½
- Fine salt 1 pinch
How to prepare Gluten-free shortcrust pastry
To make the gluten-free shortcrust pastry, place the cold butter in pieces, the rice flour 1, the corn flour 2, and the brown sugar 3 into the bowl of a food processor with blades.
Flavor the dough with lemon zest 4 then add the egg yolks 5 and the whole egg 6.
Finally, add a pinch of salt 7, then start the mixer to obtain a homogeneous and soft mixture 8. Transfer it to a lightly floured work surface, knead with your hands to compact it, and form a dough ball 9. Wrap the dough in plastic wrap and place it in the refrigerator to firm up for at least 2 hours before rolling it out and using it in your recipes.