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Gluten Free Rice Flour Pastry Case

This quantity of pastry is sufficient for the top and bottom of a 20cm/8” pie or the base for two 20cm/8” tarts. Follow the blind baking method if you are making a sweet tart such as Strawberry Tart or Treacle Tart.  Wrap and freeze any left-over for another day.

 

Free from Gluten, Soya, Wheat, Dairy, Nuts
Vegetarian, Without crystal sugar

Ingredients

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Rice Flour Pastry

  1. Rub some butter around the inside a 20cm/8” pie or flan dish and pre-heat the oven.
  2. Put the flour, xanthan gum and salt into a bowl, stir to combine then sieve into a mixing bowl.
  3. Add the butter and using a fork or pastry blender, work it into the flour until the mixture resembles breadcrumbs. Avoid using your fingers for this.
  4. Break the eggs into the bowl and stir to combine, adding just enough water to make a slightly sticky dough.
  5. Using your hands, gather everything together to form a ball of pastry dough.
  6. Cover and rest for 15 minutes.
  7. Dust the work surface with flour, put the pastry in the middle and sprinkle it with flour.
  8. Roll out the pastry into a circle 5cm/2” larger than your dish OR simply press the pastry into the dish using your fingers.
  9. Cut away any pastry that hangs over the edge of the dish.

Blind Baking

  1. Lay a large piece of parchment over the raw pastry, making sure all the edges are covered.
  2. Scatter the ceramic baking beans (or rice or flour) over the parchment, spreading them evenly over the surface.
  3. If the pastry is to have a cold filling, bake for 15-18 minutes then remove from the oven and carefully lift the parchment and contents off the pastry. Return the pastry to the oven and cook for a further 10-12 minutes. Fill according to your recipe.
  4. If the pastry is to be filled and cooked again, bake for 10-12 minutes then remove from the oven, carefully lift the parchment and contents off the pastry and return it to the oven and cook for a further 5-6 minutes without browning too much.
  5. Fill and bake according to your recipe.

Equipment

20cm/8” pie or flan dish, parchment for blind baking, 2 cups ceramic baking beans, rice or flour, and mixing bowl.

Temperature

190°C, Fan 170°C, 375°F, Gas 5 or according to your recipe

Cooking time

According to the filling in your recipe
Did mine in my magimix so I never handle it was hard to put in the flan dish but once I patched it up it was a great success so lovely to have pastry well worth the effort.
By Veronica
06 Nov 2019
This is my go to gf pastry recipe. It is very short but works well when making a quice.
By Louise
08 Oct 2017
Not a success for me and sadly i has doubled the recipe so quite an expensive disaster.. I don't think rice flour is designed for pastry!
By Newtoglutenfree
02 Jul 2017

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Ingredients

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