Gluten Free Sweet Pastry Recipe – basic and advanced

Gluten free pastry, along with bread, is probably one of the recipes I am most often asked to share. It can be quite tricky to get right; either so sticky it adheres to all the work surfaces with the grim determination of a limpet on a rock, or alternatively so chewy and tasteless you may as well just line a tart case with cardboard instead.

Mini and medium gluten free sweet pastry tarts

Mini and medium gluten free sweet pastry tarts

I have two very reliable gluten free sweet pastry recipes that I’ve perfected over the years, both of which I am sharing below. The first is a basic recipe that will do just fine for mini and medium size pastries, so we’re talking jam tarts, mince pies, and mouthful pies like the blueberry pie recipe. You can make this with gluten free store cupboard ingredients, with no need for esoteric flours.

Mini and medium gluten free blueberry pies, and mini jam tarts.

Mini and medium gluten free blueberry pies, and mini jam tarts.

However, that recipe isn’t really sturdy enough for larger pies, tarts, and flans. It sometimes holds its shape, depending on the filling, but “sometimes” isn’t enough to rely on when you’re baking!

For that reason I’m also sharing my recipe that works perfectly for large pies, tarts, flans and more. Of course it works well for the smaller items too, but you don’t need to use it unless you’re going large. It uses more unusual flours, and has its own special flour blend to achieve just the right texture.

Cherry Pie. My absolute favourite new thing to make and eat. Hurray for British cherry season!

Cherry Pie. My absolute favourite new thing to make and eat. Hurray for British cherry season!

The advanced pastry is actually easier to work with, as it lifts in a large firm sheet and can be draped into the casing, but it’s up to you whether you want to purchase extra flours for it.

Hope you enjoy either or both of these, perhaps with a delicious filling or two from my other recipes!

Basic Gluten Free Sweet Pastry Recipe

Use this for small to medium pies, pastries, and tarts like jam tarts and mince pies.

Ingredients

  • 275g gluten free plain flour. Dove’s Farm Organic is a good buy.
  • 4 tbsp icing sugar
  • 1 egg, mixed with 1 tbsp water
  • 100g cold unsalted butter
  • ½ tsp xanthum gum if you have it. (Not essential, but it helps. You can also use a few teaspoons of ground flax seeds instead, but that will change the colour of the pastry somewhat. It’s personal preference; I prefer using flax seeds to keep the nutritional content high, but use what you can find.)

Method

  1. Place the flour and xanthum gum/flax seeds if using into a bowl. Dice the butter and rub it into the flour until it resembles breadcrumbs.

    Gluten free flour and xanthum gum with butter, ready to be rubbed together.

    Gluten free flour and xanthum gum with butter, ready to be rubbed together.

  2. Make a well in the centre of the mixture and pour in the egg and water mix, and the icing sugar. Use a knife to cut the mixture together until it forms a dough. If it looks a little too wet, add more flour and a touch of icing sugar until it looks right.
  3. Wrap the dough tightly in clingfilm and refrigerate for about 30 minutes. This makes it easier to work.

    Tightly wrapped gluten free sweet dough ready for the fridge.

    Tightly wrapped gluten free sweet dough ready for the fridge.

  4. Roll out between two sheets of clingfilm to desired thickness.
  5. Cut to size, and line pastry cases. Depending on filling either prick the bases and blind bake with baking beans on greaseproof paper for 10 minutes at 160C fan assisted, 180C if not, or lightly prick bases, fill and bake for required time. (NOTE: Most ovens have their own quirks, and you’ll be best placed to know your oven! I recommend baking one case first to see the results, and adjusting accordingly. As these have such a short cooking time a small variation in oven temperature will potentially have a big impact.)

Advanced Gluten Free Sweet Pastry Recipe

Use this for full size sweet pies and tarts, like Cherry Tart or Lemon Slices.

Ingredients

  • 75g brown rice flour
  • 100g sorghum flour
  • 50g buckwheat flour
  • 50g tapioca flour
  • 4 tbsp icing sugar
  • 1 egg, mixed with 2 tbsp water
  • 100g cold unsalted butter
  • ½ tsp xanthum gum, OR 3 teaspoons of ground flax seeds. (Flax seeds will change the colour of the pastry somewhat. It’s personal preference; I prefer using flax seeds to keep the nutritional content high, but use what you can find.)

Method

  1. Place the flours and xanthum gum/flax seeds into a bowl. Dice the butter and rub it into the flour until it resembles breadcrumbs.
  2. Make a well in the centre of the mixture and pour in the egg and water mix, and the icing sugar. Use a knife to cut the mixture together until it forms a dough. If it looks a little too wet, add more flour and a touch of icing sugar until it looks right.
  3. Wrap the dough tightly in clingfilm and refrigerate for about 30 minutes. This makes it easier to work.
  4. Roll out between two sheets of clingfilm to desired thickness.
  5. Cut to size, and line pastry case. Depending on filling either prick the base and blind bake with baking beans on greaseproof paper for 15 minutes at 160C fan assisted, 180C if not, or lightly prick base, fill and bake for required time.

Wishing you gluten free baking success, Halo from the Halo Baking Emporium and Chocolaterie in Moseley, Birmingham UK.

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5 thoughts on “Gluten Free Sweet Pastry Recipe – basic and advanced

  1. Pingback: Gluten free pastry – sweet and savoury! | halobakingemporiumandchocolaterie

  2. Pingback: Cherry Tart – gluten free, with recipe | halobakingemporiumandchocolaterie

  3. Pingback: Blueberry Pie – gluten free sweet pastry recipe | halobakingemporiumandchocolaterie

  4. Pingback: Passionfruit Curd and Coconut Tarts – gluten free sweet pastry, with recipe | halobakingemporiumandchocolaterie

  5. Pingback: Cinnamon Swirls – gluten free pastry, with recipe | halobakingemporiumandchocolaterie

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