Gluten free pastry

    (31)
    15 min

    Use this staple gluten free pastry recipe for any of your pastry needs. It makes one gluten free pastry case, but you can use it to make pasties, parcels and lots more! Adjust the sugar to taste.


    58 people made this

    Ingredients
    Makes: 1 gluten free pastry case

    • 160g rice flour
    • 1 tablespoon caster sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon baking powder
    • 70g margarine or lard
    • 3 tablespoons cold water
    • 1/2 teaspoon vanilla extract

    Method
    Prep:10min  ›  Cook:5min  ›  Ready in:15min 

    1. Whisk the rice flour, sugar, salt and baking powder together in a bowl. Work in the margarine or lard until the mixture resembles fine crumbs. Stir in the water and vanilla extract.
    2. Bake as directed in your recipe, or at 190 C / Gas 6 for 5 minutes until golden.

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    Reviews & ratings
    Average global rating:
    (31)

    Reviews in English (26)

    by
    171

    A couple things: If you plan to make a full pie with this recipe you will need to triple it for a 9 inch pie pan in order to have enough for the top and bottom of the pie. Also, once you make the dough put it in the freezer for a bit to make it easier to roll out. Roll it onto parchment paper then freeze it again. Otherwise it is impossible to keep it together enough to make a pie. Great recipe though besides those notes!  -  24 Oct 2011  (Review from Allrecipes US | Canada)

    by
    136

    I used this recipe but added one part rice flour to one part "Bob's Red Mill, Gluten free all purpose flour." It turned out perfect! Thank you for sharing. I doubled it for a nine inch pecan/chocolate pie. I will use it again and again most definately.  -  09 Dec 2011  (Review from Allrecipes US | Canada)

    by
    88

    I've been experimenting with gluten-free recipes to be able to make meals for some of my gluten-free friends. Because I was using this recipe as a pie crust for a chicken pot pie, I omitted the vanilla extract and subbed butter for the shortening since it was what I had on hand. It had trouble rolling it out and transferring it to my pie tin- the bottom crust was easily remedied as I just pressed it into the pan with my fingers... the top crust not so much. It worked well enough for my purposes though- even my non-gluten-free family liked it! I plan on using it as a base for additional recipes. Thanks for the recipe!  -  02 Sep 2011  (Review from Allrecipes US | Canada)

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