Gluten-Free Pastry

pennybenjaminMain Meals, NourishLeave a Comment

gluten free pastry

One of the hardest things to find when going gluten-free is a good gluten free pastry recipe. I’ve tried so many over the years and find these two to be the best on the market. You can use these pastries for rolling sausage rolls, topping pies, making tarte-tatins, tasty galettes and quiches. Change the type of oil depending on whether you’re making a sweet or savoury dish.

I’ve used it in several recipes including my Vanilla Slice Recipe and Vegan Sausage Roll recipe.

Recipe Type: GF, DF, RSF,  Vegan

Serves 1 ‘batch’
Time  15 min

Gluten free Pastry Recipe #1

Recipe adapted from Live Love Nourish


  • 2 cup blanched almond meal (or tigernut flour for sweet recipes)
  • 3 T potato starch (or tapioca, arrowroot or corn starch)
  • 2 large, free-range eggs or 2 flax eggs
  • 2 T EVOO or cold-pressed macadamia oil (for sweet recipes)
  • For sweet recipes: 1 t maple syrup
  • For sweet recipes: 1 t vanilla powder or extract


  1. First whisk the egg, oil and maple syrup together in small bowl.
  2. In a separate bowl, combine the almond meal and potato starch.
  3. Add the wet ingredients to the dry and combine well.
  4. Use your hands to work the pastry and form the dough into a ball.
  5. Store in the fridge for later use or roll out between 2 pieces of baking paper such that it’s about 1/2 a centimetre thick.
  6. Freezes well for later use as well.

Gluten free Pastry Recipe #2

Recipe adapted from Mindfood


  • 120g rice flour
  • 120g almond meal
  • 120g buckwheat flour
  • pinch salt
  • 1 T potato starch (or tapioca, arrowroot or corn starch)
  • 120g unsalted, organic, grass-fed butter, cold and diced (or coconut oil)
  • 2 large, free-range eggs or 2 flax eggs


  1. Process all ingredients, except the eggs, in a food processor until mixture resembles breadcrumbs.
  2. Add eggs and 2 Tablespoons of water, process to combine.
  3. Turn out dough onto a sheet of plastic wrap and bring mixture together using your hands. Shape the dough into a disk and wrap in plastic (or beeswax) wrap and chill for at least 3o mins or until ready to use.

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