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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.

Customer rating: CakeCakeCakeCakeQuarter Cake 25 customer reviews

Servings

Unit of measurement

Ingredients

200 gGluten Free Plain White Flour
100 gButter
4 tbspsCold water

Method

  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

25 Reviews
5 stars: 17
4 stars: 3
3 stars: 0
2 stars: 4
1 stars: 1

Average Customer Rating:

CakeCakeCakeCakeQuarter Cake

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By Mrs jean saffell

24 May 2014 | 20:03 BST

Rating: CakeCakeCakeCakeCake

I made pastry for an onion tart using 150g g f flour,20g gram flour,half teaspoon of xanthan gum, 85 g butter,one egg yolk and 3 tablespoons cold water. I rested it in the fridge for 30 minutes. It is excellent pastry. I am not normally famous for good pastry!

By Mrs Iris Axten

27 Mar 2014 | 12:39 GMT

Rating: CakeCakeCakeCakeCake

With trepidation made this today including the egg and gram flour as suggested,well it was so nice(had bad experiences before) now I can't wait to make other recipes using this method,now I need a good gluten free recipe for bread and I will be happy,no succes with bread making or with store bought gf.

By Mr Steve Thompson

04 Jan 2014 | 12:18 GMT

Rating: CakeCakeCakeCakeCake

Used this for a quiche and it worked well. Gave a hard crispy base (may have been in part from the butter lining the dish).

Was a little harder to roll than typical flour but easy enough.

By Ms andrea humphreys

25 Oct 2013 | 19:57 BST

Rating: CakeCakeCakeCakeEmpty Cake

I added an egg to 90g doves farm bread flour, 10g chick pea flour, a little salt and a level teaspoon of xantham gum to make pastry and OMG it was really good! It melted in the mouth. It made 3 good sized individual tartelettes that I smothered with home made vegan pesto, some caramelised onions, a few sliced cherry tomatoes and a smattering of grated emmental cheese (I am vegetarian and run a veggie B&B in France so have some vegan guests. We had a gluten intolerant vegan and the pastry without egg was a disaster.. Any advice would be gratefully received

By Ms Jo Knight

21 Oct 2013 | 19:07 BST

Rating: CakeCakeCakeCakeEmpty Cake

Idid ane xperiment using a quarter of the quantity three times over. Once as given, then with 10% gram four then with Cookeen instead of butter. I used jam tart and with each ammount I cooked simltaneously one mini asparagus tart, one blind open with pricked base and one baby fruit pie with already cooked blackberry and apple. They were cooked in a fan oven on 160 and took 40minutes. The cooken recipe required double water to bind the fat seemed to run out leaving an extremely hard pastry (non gf I cook fine with this), the gram took the set amount of water and had the best consistency to handle and to eat. The Dove quantities required a little extra water but produced a tough pastry So full marks if you use the extra Gram flour as so many advise.At least this recipe leads you on to the advice of others

By Mrs Patricia Mundy

09 Oct 2013 | 17:54 BST

Rating: CakeCakeCakeCakeCake

By Mrs Patricia Mundy 09 October 2013
I made sausage rolls to-day and I think my pastry was to dry and I let it rest in the fridge for 30 minutes. It was very crumbly when I tried to roll it out but managed to wrap it around my sausages, put an egg wash on them and cooked until brown in 200c for 30 minutes. The pastry was so hard but quite tasty!

By Miss Tanya Hegarty

02 Jun 2013 | 14:46 BST

Rating: CakeCakeCakeCakeCake

Melt in your mouth Pastry!!!

Apple Pie Recipe
----------------
Add an egg and 2 tbspn sugar to pastry recipe (use unsalted butter btw)
Mix together 140g Golden Caster Sugar, 1tsp Cinnamon and 3 tbsp Cornflour/Cornstarch together
Chop into strips and then in half 750-800g Bramley Apples (approx 3)
Add Sugar mixture to apples
Line a pie dish with the pastry
Place apple-sugar mixture in pie dish
Make another disc of pastry for the top of the pie (put cuts in for air)
Place pie into a preheated oven of 180c for 30mins(this is fan assisted, change according to oven type)
Cool for 15 mins and serve!

By Miss Susan Norton

07 Apr 2013 | 14:46 BST

Rating: CakeCakeEmpty CakeEmpty CakeEmpty Cake

Like a few others my pastry was very hard using this recipe but by adding an extra ounce of fat,an egg and just 3 or 4 teaspoons of water I now make better pastry than when I used "proper" flour (only trouble is that now I make jam tarts a few times a week...at the expense of my waistline)

By Dr Alison Sutton

21 Mar 2013 | 17:55 GMT

Rating: CakeCakeCakeCakeCake

Tried this recipe with 1 egg and 2 tbsp sugar for apple and blackberry pie. Having just started my son on a gluten/wheat free diet, this was my first attempt at pastry. Relieved and impressed - good texture and flavour - and the rest of the family enjoyed the pie too.

By Mr Michael Clifton

21 Feb 2013 | 19:38 GMT

Rating: CakeCakeCakeCakeCake

I used this recipe with gram flour a egg and cooken to make a steak pie, wow it was so good, I haven't had pie in years and it tasted better than I could have hoped for.