Gluten Free Pastry Recipe


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If you’re looking for the BEST gluten free pastry recipe then look no further! This gluten free shortcrust pastry is super pliable, deliciously buttery and perfect for gluten free pies, pasties, quiches and tarts. Nobody will even know it’s gluten free!

Uncooked gluten free pastry waiting to be baked.

This gluten free pastry recipe is honestly THE only pastry recipe you need on a gluten free diet and is so unbelievably easy to make.

It’s the perfect gluten free pie crust recipe and one which should absolutely be in your gluten free baking repertoire.

Plus it’s SO easy to make, only needs a few ingredients, and always gets compliments from gluten-eaters who can’t believe it’s gluten free!

And if you’ve mastered the art of this recipe and want to give my gluten free puff pastry a go too, you absolutely must. It’s easier than you think!

Why make my gluten free pastry?

  • Super Easy: There’s no need to struggle with gluten free pastry that breaks or sticks to the worktop. This is super pliable and easy to make and use.
  • You Can’t Overwork It! We’re always told not to overwork pastry – but this is because of the gluten. You can re-roll my gluten free pastry as many times as needed because there is no gluten to worry about!
  • Minimal Ingredients: You only need a few storecupboard essentials – gluten free flour, xanthan gum, butter, egg and water – to make this gluten free shortcrust pastry.
  • Tried and Tested: This recipe has been tested hundreds of times and all my friends and family say they prefer it to gluten-containing pastry.
  • Super Adaptable: Whether you want sweet pastry for mince pies, savoury pastry for a gluten free quiche or pie, or a fun project such as pop tarts, this recipe is perfect.
Rolling out gluten free pastry into a dish.Rolling out gluten free pastry into a dish.

Ingredients

Making gluten free shortcrust pastry is super simple and you’ll only need a few basic storecupboard ingredients.

The ingredients you’ll need to make my gluten free pastry recipe are:

  • Plain Gluten Free Flour: Any supermarket plain gluten free flour blend will work. In the US you’ll need an all purpose gluten free flour. Single flours like almond or coconut flour will not work in this recipe.
  • Xanthan Gum: This is the magic ingredient which makes the pastry dough pliable and easy to handle. Do not skip this, it’s essential.
  • Butter: I always use unsalted butter in my pastry. You can also use a 50/50 ratio of butter and lard (or Cookeen/Trex) if you prefer. This works well in pasties.
  • Eggs: To bind the pastry together.
  • Salt and/or Sugar: Adding a little sugar to a sweet pastry is great for recipes like mince pies, treacle tarts, jam tarts and other sweet pastries.

How to make gluten free pastry

There’s a printable recipe card below, but here are some step-by-step photos to guide you through how to make my gluten free pastry recipe.

Add the gluten free flour and butter to a mixing bowl and rub together using your fingertips.Add the gluten free flour and butter to a mixing bowl and rub together using your fingertips.

Add the flour, xanthan gum, salt – and sugar if using – to a large mixing bowl and stir together.

Cut the COLD butter into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs (right hand photo above).

Add the egg and water to the pasty mix and mix together with a fork.Add the egg and water to the pasty mix and mix together with a fork.

Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Add to the mix and bring together using a fork.

Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.

Bring the gluten free pastry mix together into a dough.Bring the gluten free pastry mix together into a dough.

Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!

Once chilled, knead the dough on a lightly floured work surface until it is pliable. Keep the surface well-floured as you roll out the pastry dough to the desired thickness.

Either cut the mini shapes using a pastry cutter, or transfer to a pie dish if making a quiche/pie before blind baking and/or filling.

How to blind bake gluten free pastry

If you’re making something like a gluten free quiche recipe, you’ll need to blind bake the pastry first. This is simple – let me show you how!

Roll out the gluten free pastry then place over your dish.Roll out the gluten free pastry then place over your dish.

To blind bake your pastry, carefully use the rolling pin to lift the pastry into your pie dish. Don’t worry about trimming any overhang yet.

Use your fingers to press the sides of the pie into the ridges of the dish. Break off a small piece of the overhanging dough and roll into a ball – use this to press the pastry in further (it will stop your finger nails going through the pastry!).

Push the pastry gently into the shape of the dish then roll off any offcuts.Push the pastry gently into the shape of the dish then roll off any offcuts.

Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking.

Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.

Blind bake the pastry using baking beans or lentils.Blind bake the pastry using baking beans or lentils.

Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils).

Bake in a preheated oven at 180’C / Fan 160’C / Gas Mark 4 for 10 minutes. Carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden.

Fill and bake the pastry case as per the individual recipe you’re following.

Top tips for the BEST results

  • Pastry too sticky? Make sure you keep it super chilled – pop it back in the fridge if it’s a hot day. You can also roll it between clingfilm if you find it is sticking to the work surface or you’re using too much flour.
  • Pastry too crumbly? If you’ve re-rolled the pastry a few times it may dry out due to the floured work surface. Simply wet your hands and knead it a few times and it will become pliable once again!
  • Pastry too wet? If you’ve added a little too much water to the dough it can become wet. Simply add a tiny sprinkle of gluten free flour and knead it in.
  • Struggle to use your hands? Use a food processor to blitz the butter and flour mixture into a breadcrumb-like texture instead of your fingers. This also is a good way to do it if you have hot hands, to stop the butter melting!

Recipes using gluten free pastry

Want to give this gluten free pastry recipe a go? Here are some of my favourite recipes you can use it for – because being gluten free shouldn’t mean missing out!

Savoury gluten free pastry recipes

Sweet gluten free pastry recipes

Plus don’t forget to check out my gluten free puff pastry recipe for perfect flaky pastry – sausage rolls and cheese straws galore!

If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.

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  • Add the flour, xanthan gum, salt (and sugar if using) to a large mixing bowl and stir together.

  • Cut the COLD butter (and Cookeen/lard if using) into cubes and then add to the bowl. Using your fingers, rub the mix together until it resembles breadcrumbs.

  • Crack the eggs into a bowl or mug and add the cold water. Whisk together until just combined. Then add to the mix and use a fork to start to ‘mush’ the mixture together. You’ll see it start to form a sticky dough.

  • Once it becomes harder to use the fork to mix, use your hands to bring the mixture together into a smooth dough. You should be able to pick this up easily without it being too sticky.

  • Wrap the dough in clingfilm and chill in the fridge for at least 30 minutes. This is a really important stage – you need the dough to chill a bit so it is easier to roll!

  • Once chilled, knead the dough on a lightly floured work surface until it is pliable. Keep the surface well-floured as you roll out the pastry dough to the desired thickness – or you can roll it between two sheets of clingfilm if you find it easier. I usually roll the pastry to between 4-6mm for pies, tarts and quiches.

  • Either cut the mini shapes using a pastry cutter, or transfer to a pie dish if making a quiche/pie before blind baking and/or filling.

To blind bake:

  • If you need a ‘blind bake’ in your pastry recipe, carefully use the rolling pin to lift the pastry into your pie dish. Don’t worry about trimming any overhang yet.

  • Use your fingers to press the sides of the pie into the ridges of the dish. Break off a small piece of the overhanging dough and roll into a ball – use this to press the pastry in further (it will stop your finger nails going through the pastry!).

  • Gently push the overhanging pastry back over the pie dish so you have a couple of mm which are slightly thicker at the top of the pie crust. This will help to minimise any shrinking. Roll the rolling pin over the top of the dish and then remove any excess pastry and prick the bottom all over with a fork.

  • Place a piece of baking paper over the top of the pastry and fill with baking beans (or dried rice/lentils).

  • Bake in a preheated oven at 180’C / Fan 160’C / Gas Mark 4 for 10 minutes. Carefully remove the baking paper and beans, then bake for another 5-10 minutes until golden.

  • Fill and bake the pastry case as per the individual recipe you’re following – I have a few suggestions below this recipe card!

For pies and mini tarts:

  • For mini pies, roll the pastry to the desired thickness and use a pastry cutter to cut out the shapes you need. Re-roll any excess and repeat until all the pastry is used up. If it gets a little dry and crumbly, wet your hands slightly and work the pastry so it moistens a little. If it gets too sticky, chill it for 10-15 minutes before rolling.

  • For a golden pie top, brush the pie lid with a beaten egg before cooking. For sweet pies you can then also sprinkle with a little sugar too!

  • It’s important to use cold fat in this recipe – if the butter becomes too warm if will affect the pastry’s texture.
  • I always use the FREEE by Doves Farm plain gluten free flour blend for this but any gluten free plain flour or all purpose flour blend should work.
  • You can use a mixture of 110g unsalted butter and 110g Lard/Cookeen if you prefer. Add the lard/Cookeen as you would the butter – cold and cubed.
  • Check out the FAQs below this recipe card and leave me a comment if I haven’t answered your question!

Serving: 1g | Calories: 274kcal | Carbohydrates: 23g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Cholesterol: 71mg | Sodium: 29mg | Fiber: 1g | Sugar: 1g

Frequently Asked Questions

In case you have any questions, I’ve listed a few FAQs about my gluten free pastry recipe below.

As always, if you can’t find the answer you’re looking for, please leave me a comment and I’ll do my best to get back to you with the answer!

Can I make this gluten free pastry dairy free / vegan?

This recipe can easily be made dairy free by using either a dairy free margarine (go for a harder one) or lard/Trex/Cookeen instead of butter. Make sure you use dairy free milk to brush any pie lids as well.
This recipe relies on egg so is currently not vegan. I haven’t found a vegan pastry recipe I’m happy with yet but when I do, I will share it!

Can I freeze this gluten free pastry?

Yes! This gluten free pastry dough can be made and frozen – then defrost it and roll it out when ready to bake. You can also make this gluten free pastry 1-2 days ahead of time and then pop it in the fridge until you want to bake.
Any cooked gluten free pastry items can usually be frozen dependant on the filling – check the individual recipes for advice on this.

Do you need xanthan gum in gluten free pastry?

The xanthan gum is really crucial to this recipe. I tested multiple variations of this gluten free pastry and without the xanthan gum it just crumbles. It helps to replicate the texture of gluten and is what makes this pastry so pliable!

Can I use a food processor to make gluten free pastry?

Yes! If you struggle to use your hands to rub the pastry mixture together, or just don’t want the mess, you can simply use a food processor to blitz the flour and butter mixture to a breadcrumb consistency instead!

delicious gluten free meals a cookbook by sarah howellsdelicious gluten free meals a cookbook by sarah howells

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