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Gluten-Free Millet and Almond Shortcrust Pastry

A delicious, light, crumbly, melt-in-the-mouth pastry - not just for the Gluten Free! If you enjoy making your own gluten-free blends from our range of flours, try starting your pastry experiments with this recipe: millet has a good magnesium content and the flour is lovely and creamy, and blending it with ground almonds and potato starch is a real winner.

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75g millet flour

75g potato starch

60g ground almonds

1 pinch salt

60g ordinary salted butter

3/4 tsp guar gum

1 medium egg

4tsp tsp cold water


  1. Weigh the dry ingredients into a large bowl and dry whisk them to mix thoroughly.
  2. Rub the butter into flour with your fingertips, keeping it as cool as possible.
  3. Beat the egg in another bowl, and using a spatula stir the beaten egg and the cold water into the flour - it will be sticky.
  4. Pat the sticky mixture into a ball with the spatula and dust it with rice flour, then using your hands flatten it to a round shape about 1" thick, wrap in clingfilm and refrigerate for up to an hour.  It keeps well in the fridge for a couple of days.

To use, roll out between 2 sheets of clingfilm dusted with rice flour, depending on the final shape it is possible to lift and manipulate it with your hands underneath the clingfilm while it remains cool.


Added by: gfshiptonmill

Tags: CakeNpastry Gluten Free

This page is an open forum for friends of Shipton Mill to contribute recipes. We do not test all of these recipes, so we cannot guarantee that they are gluten-free and suitable for all dietary requirements. Please do check the recipe thoroughly before making it.

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Shipton Mill Cookbook – A Handful of Flour

We are beyond excited to announce the launch our first cookbook with Headline Publishing.

A Handful of Flour

“A Handful Of Flour” explores a myriad of flours and their different flavours, in a selection of well-worked classic recipes with a fresh and contemporary twist.

More than just a baking book, this is a book to introduce you to cooking with flour in general, from popular and classic varieties to ancient grains and gluten free flours.

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