The first time I made this pastry it was horrible. It came out very hard and inedible and was really difficult to roll out. Not really as simple as the recipe makes it seem. However afer much tweaking I realised you MUST add xanthan gum (follow directions on the tub) and an egg is a must. I also add cornflour to keep the pastry soft when it cooks and to help it bind together - use 3/4 Doves Farm plain flour and 1/4 cornflour. It also needs to rest for at least 30 mins then the water will absorb into the flours and it will be easy to work with.
By Mrs Sophie Redican
21 Jul 2015
forgot to mention that I did rest the pastry in a plastic bag in frdge for half an hour whilst I made the filling!
By Mrs Dianne Guest
20 Jul 2015
made this recipe as follows: 180g gluten free plain flour` 20g gram flour` 100g butter. Added sufficient water to make pastry, pushed pastry into a greased and floured metal quiche tin, pricked pastry with a fork. cut a circle of greaseproof paper and placed on top of pastry. emptied baking beans on to top of paper and pushed the beans to the outer circle of the pastry to hold the edges upright whilst the pastry bakes. Baked pastry case in oven at 180 for 6 mins, took out of oven and 'painted' pastry case with beaten egg. back in the oven for another 6 mins, Fill with your favourite quiche filling. Bake until top of filling is golden brown annd risen nicely. Result - perfect pastry that is not hard at all. I portion it up, wrap in cling film and freeze.
By Mrs Dianne Guest
20 Jul 2015
I followed the recipe to the letter but the result was so hard that it was virtually impossible to eat and had to be put in the compost bin! I'm new to gluten free, but am an experienced baker of almost 70 and I can't see where ?I went wrong. Can you?
Dear June, gluten free plain flours are very different to wheat flours and do deliver a â€˜differentâ€™ eat. When making the pastry dough it should come together as a sticky ball of dough. When you rest the pastry in the fridge the water will be further absorbed and become less wet. Gluten Free pastry will absorb more water than conventional pastry so add a few more drops of water if necessary.
When crumbling the butter into the flour use either a folk or your finger tips to try and keep the fat as cool as possible. Hard pastry can sometimes result from over mixing the dough so once the dough has formed into a sticky ball, rest it for at least 30 minutes in the fridge.
Put the pastry out on a floured surface or between two pieces of film. Roll out the pastry to the desired thickness and size or simply press the pastry into your baking dish using your fingers. We hope this helps. All the best, Doves Farm
By Mrs June Woollett
27 May 2015
Tablespoons ?? http://www.traditionaloven.com/culinary-arts/volume/convert-tablespoon-tbsp-uk-to-teaspoon-tsp-uk.html
I have a very accurate electronic weigh scale and have weighed this recipe out exactly.
I now have a very sloppy mess in my bowl which would suggest one of two things.
Either my tablespoon is too large or this recipe is flawed. Having never suffered from an issue with my tablespoon size before, I suggest there is an flaw in this recipe.
I am willing to accept an error on my part if I can be persuaded that there is an obvious mistake that I've made, but being very particular in all things in life, I struggle to see the obvious unless, the author of the recipe means teaspoons? In which case the abbreviation for that is "tsp" or "teasp".
If this is the case, then I have just put three times as much water in my bowl as I should have.
I will start again with a teaspoon and see how I get on.
My wife recommended this website and recipe so perhaps I'll blame her and see where it gets me. Trust me, I'm very brave. Generally we use Doves Farm Plain and S/R flours most of the time, so no worries Doves Farm, we love to eat you.
By Mr M Fordham
26 Apr 2015
I have tried lots of variations and this seems to have been successful. Crumbly and soft.
175g made up of half Plain and half Self-raising Flour.
100g butter or marg
2 tbs sugar
water to make it quite sticky.
Like others when I use pure plain flour its as hard as rock. All SR is too crumbly.
Hope this helps.
By Mrs Lynn Mortlock
03 Apr 2015
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
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 Mrs Gaynor Breffit
18 Mar 2015
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 Miss Nasima Thomassen
21 Feb 2015
Just made this pastry for canapÃ©s and it's worked perfectly! Crisp and light. Used Cookeen rather than butter.
By Mrs Caroline Williams
17 Jan 2015
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
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 Stevie Jacko
15 Dec 2014
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 Mr Kevin Mcneill
15 Nov 2014
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 Mrs C A Senior
01 Nov 2014
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 Julieta Correa
18 Sep 2014
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 Miss Amy Dallow
27 Aug 2014
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 Patricia Watt
22 Aug 2014
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 jean saffell
24 May 2014
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 Mrs Iris Axten
27 Mar 2014
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 Mr Steve Thompson
04 Jan 2014
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 andrea humphreys
25 Oct 2013
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 Ms Jo Knight
21 Oct 2013
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 Mrs Patricia Mundy
09 Oct 2013
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 Tanya Hegarty
02 Jun 2013
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 Miss Susan Norton
07 Apr 2013
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 Dr Alison Sutton
21 Mar 2013
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.
By Mr Michael Clifton
21 Feb 2013
Followed the suggestions below and this turned out brilliant. I added an egg and 8 teaspoons of water. And i used self raising flour (Doves Gluten Free) My son only started on a wheat free diet less than 2 weeks ago and i made cheese and onion pie for him using this pastry. It worked brilliantly crumbly melt in the mouth pastry.
By Mrs Debbie Myddelton
19 Jan 2013
I made this recipe to make a pie, it looked good when it came out of the oven. When it came to cutting it, it was so hard I could hardly get the knife into it. Please can anyone shed any light as I have a batch of mince pies to make for Christmas that have to be Gluten free, starting to panic !!!!! I gave it 1 star because it just didn't work for me.
By Mrs Rosemary Lowe
24 Nov 2012
Made 2 batches of this pastry this afternoon for sausage rolls... brilliant!! Adjusted mixture from the other helpful comments; used gram flour and an egg to bind! Also used soya marg and they are delicious!
By Miss Amy Lipscombe
04 Nov 2012
re ms craig, suggest you try shortning ie. trex from asda instead of butter and use sr flour, or 50-50 gram.
By Mr raymond banks
29 Apr 2012
Made this this morning for some sausage rolls and was very impressed. I added the egg and substituted part of the flour with gram flour. I also used bread flour (as this was all I had) I found that this stayed together better than any of the other recipes I have used before and tasted lovely! Thanks to all the comments on amending the ingredient much appreciated.
By Miss RACHEL REED
04 Mar 2012
I made this using a whole egg, and the pastry turned out perfectly, my brother-in-law has since tried and is very impressed!
By Mrs Linda Quinton
14 Jan 2012
I made this pastry adding an egg yolk as suggested by Hazel and using 10% Gram flour as suggested by Peter.
I'm not known for making great pastry but this came out BRILLIANTLY.
Light, crispy and with a really buttery shortcrusty texture. Other half was very impressed as I made it up as a Bakewell Tart, which is his absolute favourite (see Bakewell recipe for almondless tart!)
By Mrs mo cook
27 Aug 2011
I usually add an egg to give better binding and find that this makes the pastry softer and far easier to roll. I am also dairy intolerant and use dairy free soya margarine which makes no difference compared to when I used butter. Hope this helps
By Miss Hazel Glendinning
07 Jun 2011
I used to find gluten free pastry was hard. Now I make it this way and it is short and crisp. Note the use of bread flour which I use for everything.
4 oz white bread flour
2 oz butter (at room temperature)
2 tbsp water
Mix flour and butter as for normal pastry. Sprinkle water over the mixture then squeeze it all together by hand, working in the last crumbs of dry mix - don't be tempted to add extra water.
Use straight away while it's soft. Ignore all instructions about leaving it to rest and putting it in the fridge. Bake as for normal pastry, but donâ€™t expect it to brown.
I made a large batch using a 250gm pack of butter, 500gm flour and 8 tbsp water - I also added about a level tsp gluten free baking powder and Â½ tsp salt, but doubt it made much difference. This produced a crisp pastry (for mince pies) which didn't fall apart.
Any leftover pastry - add handfuls of grated cheese to taste - roll out thickly and cut into strips to make cheesy biscuits / cheese straws.
By Mrs Marion Banyard
12 Mar 2011
I have found that making 10% of the flour* gram flour gives a softer, more flexible pastry. I was tipping the baking beans out of a base made with this and it slipped half out of the tin and didn't break!
We did it like that at the weekend as a rich shortcrust with an egg yolk and sugar for a lemon meringue pie at the weekend. It was very good and still is from the fridge 3 days later.
*So for this recipe 20g gram flour and 180g GF flour mix.
By Dr Peter Ashby
23 Nov 2010
I also found the pastry very hard when baked. I am dairy intolerant so had to use a sunflower spread. Would this have made any difference? Any suggestions would be appreciated.
By Mrs R Burrage
20 Nov 2010
i made some mince pies to day with this recipe i change the flour they turn out great .
By Mrs christina mattock
14 Nov 2010
Changed the recipe slightly by using 5oz of butter (softened at room temperature)and 4tbsp of cold water - worked brilliant.
By Mrs Ruth Jaffe
18 Jul 2010
What did you reply to Mrs Craig because I have similar problem?
We always have good results with this recipe using real butter and adding liquid until the pastry becomes slightly sticky. After resting the pastry for half an hour it becomes less sticky. For ease roll the pastry out between two sheets of cling film
By Mrs Sandra Locke
11 Jul 2010
I made the pastry, but when cooked it was so hard that I couldn't get the knife through it. Help, what did I do wrong?
By Mrs Christine Craig
12 May 2010