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You are here: Home > Recipes > Gluten Free Pastry

Gluten Free Pastry

Doves Farm recipe

Our recipe

This pastry will appear a little wet at first but will absorb the liquid when it is resting. Follow the instructions below to make a pie or quiche base. To make a gluten free pastry lid roll out the pastry between two pieces of cling film then remove one piece and use the other to support the pastry as you invert it over the pie. Remove the remaining film before baking.

Customer rating: CakeCakeCakeCakeQuarter Cake 36 customer reviews


Unit of measurement


200 gGluten Free Plain White Flour
100 gButter
4 tbspsCold water


  1. Put the flour and butter into a large bowl.
  2. Using a fork mash the butter into the flour until it resembles breadcrumbs.
  3. Stir in the water and quickly bring the pastry together into a sticky ball of dough. (Gluten Free pastry will absorb more water than conventional pastry so add a few more drops of water if necessary)
  4. Wrap the dough in film and rest it for at least 30 minutes.
  5. Put the pastry out on a floured surface or between two pieces of film.
  6. Roll out the pastry to the desired thickness and size or simply press the pastry into your baking dish using your fingers.
  7. Cut away any pastry that hangs over the edge of your dish and bake according to your recipe.

Rate this recipe using the review button below, or click here to discuss it in our forum.

Temperature & cooking time:

Dietary status:
Without Gluten.

Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.

Customer reviews

36 Reviews
5 stars: 26
4 stars: 4
3 stars: 0
2 stars: 5
1 stars: 1

Average Customer Rating:

CakeCakeCakeCakeQuarter Cake

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By Mrs Gaynor Breffit

18 Mar 2015 | 10:43 UTC

Rating: CakeCakeCakeCakeCake

Mrs Lowe. I had the sameexperience as you yesterday. It turned out so hard that I had to throw it out as could hardly get the knife throughit

By Mrs Gaynor Breffit

18 Mar 2015 | 10:37 UTC

Rating: CakeCakeCakeCakeCake

Made lemon meringue pie with this recipe yesterday and it turned out very hard.I used SR and not plain as i have always done, so was this the cause

By Miss Nasima Thomassen

21 Feb 2015 | 20:36 UTC

Rating: CakeCakeCakeCakeEmpty Cake

I've tried this a couple of times now. The first time I did the recipe exactly as described and found it hard to roll and it was a bit hard when cooked.

Today I tried again but used the tip of mixing with 10% gram flour in the mix. I also left the dough in the fridge to cool before rolling out. I made mini pies and samosas and cooked for 30 mins at 200 degrees c. They were fantastic! Nice and crispy :-)

By Mrs Caroline Williams

17 Jan 2015 | 16:41 UTC

Rating: CakeCakeCakeCakeCake

Just made this pastry for canapés and it's worked perfectly! Crisp and light. Used Cookeen rather than butter.

By Mr Stevie Jacko

15 Dec 2014 | 21:34 UTC

Rating: CakeCakeCakeCakeCake

Ps this is the only recipe i will ever meed from now on ..fantastic doves farm people x

By Mr Stevie Jacko

15 Dec 2014 | 21:33 UTC

Rating: CakeCakeCakeCakeCake

I am a man with no cooking experiance and i just made this pastry and used it to make mince pies , i wouldnt say it was good but inate the lot mmmmyum yum and it was so easy as well although my oven is fan asisted ..if that makes a dufference

By Mr Kevin Mcneill

15 Nov 2014 | 14:46 UTC

Rating: CakeCakeCakeCakeCake

Just made this today and its beautiful. No sign of it being gluten free. Light and tasty, a real fantastic bake. Not to mention easy. :)

By Mrs C A Senior

01 Nov 2014 | 22:16 UTC

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

I was so disappointed with this recipe. The pastry was so hard it is virtually uneatable. I should have read the comments before trusting the producers but I thought that such a trusted brand wouldn't give such a rubbish recipe.

Dear Mrs Senior, we are sorry that you had a bad experience with our gluten free pastry recipe. This afternoon we made the pastry by following the recipe and then baked it. Having just eaten it, I can tell you it was light, slightly crumbly and delicious! We are not sure where you have gone wrong but if you follow the recipe exactly as it is written you should have perfect results every time! All the best from Doves Farm

By Miss Julieta Correa

18 Sep 2014 | 22:52 UTC

Rating: CakeCakeCakeCakeCake

First of all I would like to thank all your comments as it made me more confident about changing the recipe! I tried this pastry yesterday and it turned out amazing! Here are my ingredients: 230g flour, 1/2 cup vegetable margarine, 3 tsp water, 1 tsp bicarbonate of soda and 1 tsp of egg replacer.

I used for a vegan/glutenfree/dairyfree quiche and it was delicious!

By Miss Amy Dallow

27 Aug 2014 | 20:55 UTC

Rating: CakeCakeCakeCakeCake

I've used this recipe twice now and both times it's worked perfectly! I was surprised how easy it was. The first was for a quiche, the second time for a sweet tart. I took the advice here of adding an egg and 2 tbsps of sugar for a sweet pastry and it tasted amazing. Thanks :)