Cornmeal Pastry, Gluten F

A Low Fat Gluten Free pastry that uses readily available ingredients.

This pastry is simple to make and produces a crisp texture suitable for both sweet and savoury dishes. It is best used for pies and eaten on the day of baking – or, thereafter, warmed before eating.

Diets for which Gluten Free Pastry is suitable:

Diabetic, Diary Free, Fodmap, Gluten Free, Low Calorie, Low Fat, Nut Free, Vegetarian and Vegan.


Preparation: 10 + 15 mins | Cooking: 15 + 15 + 15 mins | Serves: 10 small pies or 23 cm (9 inch) pie dish

350 gm potato, approx
150 gm (3/4 cup) cornmeal or polenta
60 gm (1/4 stick) butter (Dairy Free and Vegan see notes)*

1 tbsp sugar (sweet pastry)
1 tsp vanilla (sweet pastry)**


PEEL the potato, cut into cubes and steam.
MASH but do not add any milk or fat.
MIX potato, butter and cornmeal.
CHILL until use.***
ROLL the pastry between two sheets of clingfilm or parchment.
REMOVE the top sheet.
PICKING UP the pastry on the bottom sheet, gently turn it over so the pastry slips onto the pie dish. (It commonly falls into pieces, not completely covering the pie tin; so, patch it together using your fingers.)****
CHILL for 15 minutes.
PREHEAT the oven to 180 C/350 F/Gas 4.
PRICK the pastry with a fork several times.
LINE with parchment and fill with ceramic beans or dry beans or rice.
BAKE for 10 minutes.
REMOVE the parchment and beans and bake for a further 5 minutes.


– Use for any tart or pies.


* Dairy Free and Vegan replace butter with coconut oil or vegetable margarine.
** For a sweet pastry disguise the slight potato flavour using vanilla or other essence.
*** If using coconut oil or vegetable margarine, the chilled pastry should be warm for 15 mins on the work surface before rolling because these fats are very hard when cold.
**** For small tartlet cases, take 1-2 tbsp pastry and mould it into the case using your fingers. Lining these small pastries with parchment and beans is not always necessary. Prick the pastry and bake for 10 minutes.

One thought on “Cornmeal Pastry, Gluten F

Leave a Reply