Go to your basket

0 items - Your basket is empty

 

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 30 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

30 Reviews
5 stars: 21
4 stars: 3
3 stars: 0
2 stars: 5
1 stars: 1

Average Customer Rating:

CakeCakeCakeCakeQuarter Cake

Share your thoughts with other customers:

Write Review

 

By Mr Kevin Mcneill

15 Nov 2014 | 14:46 GMT

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 GMT

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 BST

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 BST

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 :)

By Mrs Patricia Watt

22 Aug 2014 | 15:20 BST

Rating: CakeCakeCakeCakeCake

I have tried this recipe on numerous occassions with great success. It is easier to push the dough into the required shape rather than roll it. It is a really nice dry crisp pastry.

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