Basic Gluten Free Shortcrust Pastry

The purpose of a traditional shortcrust pastry using wheat flour is to develop as little gluten as possible to keep it as short and crumbly as possible. So, gluten free flour will actually do a great job here! Although the Lack of gluten will keep the pastry crumbly and short it also makes the dough very difficult to work with, thus, we will still add some xanthan gum to thicken.