Pastry, Gluten Free

A simple gluten free pastry.

The simplicity of this recipe will dispel any anxiety you may have about making Gluten Free pastry. It is like making choux pastry (cream puffs), where you mix your ingredients over heat and then add eggs. It is a ‘rich’ recipe, high in fat, as many Gluten Free baked goods are. The extra fat is necessary to provide a good texture to cakes, biscuits and pastries.

This pastry is based on a recipe from Maggie Beer, an Australian chef who promotes fresh produce and seasonal cooking.

Diets for which Gluten Free Pastry is suitable:

Dairy Free, Diabetic, Fodmap, Gluten Free, Nut Free, Vegetarian and Vegan.


Preparation: 30 mins | Cooking: 15 mins | Serves: 4

250 ml (1 cup) water
90 gm (3/4 stick) margarine*
150 gm (1 cup) rice flour**
50 gm (1/3 cup) potato flour
40 gm (1/4 cup) cornflour
2 tsp salt
1/2 tsp xanthan gum
2 eggs


HEAT the water, salt and butter in a heavy-based saucepan.
MIX the flours and measure 1 cup, retain the remaining flour for rolling the pastry.
ADD xanthan gum to 1 cup of the flour mix and stir into the boiling water.
STIR continuously until the pastry comes away from the sides of the pan (if using a wooden spoon, ensure it is only used for Gluten Free cooking).
REMOVE from the heat and cool to room temperature.
WHISK the eggs and stir half the egg mix to the pastry, only adding the remaining egg if necessary. (NB: the result should NOT be dough-like.)
DUST the bench surface with some of the remaining flour mix.
KNEAD the pastry dough until it is shiny, 3-5 minutes. (Use as little flour as possible because the dough will crumble if too much is added.)
COVER the pastry and chill for 30 minutes.
PREHEAT oven to 200 C/400 F/Gas 6.
GREASE 2 pieces of greaseproof paper, place the pastry between them and roll to 1 cm thickness (1/2 inch).
LINE pie dish (23cm/9 in) with the pastry.
BLIND bake the pastry for 8 minutes, ie line the pastry with greaseproof paper or foil and top with a handful of dry beans before putting in the oven.
REMOVE the paper and beans and continue baking for another 8 minutes. (The pastry has very little colour.)
COOL for use.


* Select Dairy Free margarine or coconut oil for Dairy Free and Vegan diets.
** Can use commercial same weight of Gluten Free flour mix.

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