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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 43 customer reviews

Servings

Unit of measurement

Ingredients

200 gGluten Free Plain White Flour
100 gButter
6 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 floured film or parchment.
  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

43 Reviews
5 stars: 30
4 stars: 4
3 stars: 1
2 stars: 5
1 stars: 3

Average Customer Rating:

CakeCakeCakeCakeQuarter Cake

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By Ms Helen Wilson

26 Jul 2015 | 18:24 BST

Rating: CakeCakeCakeEmpty CakeEmpty Cake

This pastry is delicious and does not taste gf but it is so difficult to handle that I cannot give it full marks. Pushing the pastry into the case is fine for the base but I was at my wits' end trying to roll out a pie lid.

By Mrs Sophie Redican

21 Jul 2015 | 15:03 BST

Rating: CakeCakeCakeCakeCake

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 Dianne Guest

20 Jul 2015 | 18:17 BST

Rating: CakeCakeCakeCakeCake

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 | 18:10 BST

Rating: CakeCakeCakeCakeCake

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 June Woollett

27 May 2015 | 11:00 BST

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

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 ‘different’ 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 Mr M Fordham

26 Apr 2015 | 11:43 BST

Rating: CakeEmpty CakeEmpty CakeEmpty CakeEmpty Cake

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 Mrs Lynn Mortlock

03 Apr 2015 | 11:22 BST

Rating: CakeCakeCakeCakeCake

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
1 egg
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 Gaynor Breffit

18 Mar 2015 | 10:43 GMT

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 GMT

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 GMT

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 :-)