Many of my clients avoid gluten so I wanted to share how easy it is to make gluten free shortcrust pastry.  I add ground flaxseeds into it to help it bind but also to increase the fibre content.  Once you learn how to make this pastry you can use it to make quiches or any other pastry-based recipes.

Xanthan gum is an emulsifying agent, it’s also a soluble fibre and commonly used to thicken or stabilise foods.


 360 g gluten free flour (I use Doves Farm Organic plain gluten free flour)
 3 tbsp ground flaxseed or golden linseeds
 pinch of sea salt
 1 tsp xanthan gum (you can find this in all main supermarkets in baking section)
 175 g salted butter, chilled, cut into cubes
 1 egg, beaten
 2 tbsp cold water
 400 g good quality mincemeat
 1 organic egg, whisked (or a little milk to seal the mince pies)
 icing sugar, to sprinkle on top (to cover any imperfections!)

Pre-heat oven to 180°c


Place the flour, xanthan gum, salt and ground flaxseeds in a food processor and quickly pulse. This can be done by hand in a bowl too.


Add the cubes of butter, and pulse again or rub together with fingers.


Add the egg and mix well. Very gradually add a little water so that the ingredients forms into a soft dough ball. The amount of water (1-3 tbsp) will depend on your dough so start by using half and add more if needed.


Take the ball and slightly squash down, wrap in cling film and chill in the fridge for at least 30 minutes.


When you are ready to roll the pastry, use two pieces of cling film with the pastry in between so that it doesn’t stick or get to dry. Roll it out nice and thin.


Use the larger cutter to make the base circle of pastry, fill with a generous spoonful of mincemeat and then top with the smaller pastry cut-outs for the lids.


Using a pastry brush, use the whisked egg wash to coat the top of your mince pies.


Place in the oven for 25-30 minutes until they are golden brown.


Turnout the mince pies onto a baking rack and allow to cool. Sprinkle with a little icing sugar on top. Enjoy!!

I always make double batches of this pastry and freeze half a quantity. Store in the freezer wrapped in cling film for up to a month.  This recipe will make 450g of pastry.


Time: 25 minutes preparation with 30 minutes chilling and 30 minutes cooking time

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