How To Make Gluten Free Pastry

how to make gluten free pastry

Gluten-free pastry can be a challenging thing to make, especially if you’re used to using regular wheat flour. However, with a few tweaks to your recipe, it’s possible to create a delicious and flaky pastry that’s free from gluten. Whether you’re gluten intolerant or simply looking for a healthier alternative, here’s how to make gluten-free pastry.


  • 1 1/4 cups gluten-free flour blend (look for a mix that includes rice flour, tapioca flour, and potato starch)
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, cold and cut into small pieces
  • 1 large egg yolk
  • 1 tablespoon apple cider vinegar
  • 2-4 tablespoons ice water


  1. Combine the flour blend and salt in a large mixing bowl. Cut in the cold butter using a pastry cutter or two knives until the mixture resembles coarse crumbs.
  2. In a separate bowl, whisk together the egg yolk and apple cider vinegar. Add this mixture to the flour mixture and stir until the dough comes together.
  3. Add ice water one tablespoon at a time until the dough is moist but not sticky. You may need to use more or less water depending on the humidity in your kitchen.
  4. Knead the dough gently on a floured surface for a few minutes until it comes together in a smooth ball. Wrap the dough in plastic wrap and chill in the fridge for at least 30 minutes.
  5. When you’re ready to use the dough, roll it out on a floured surface to the desired thickness. Use the pastry to line a pie dish or cut into shapes for cookies or turnovers.

Tips for success:

  • Use a high-quality gluten-free flour blend. Look for one that contains a mix of rice flour, tapioca flour, and potato starch.
  • Don’t overwork the dough. Gluten-free dough can be more fragile than regular dough, so handle it gently.
  • Chill the dough before rolling it out. This will help prevent the pastry from becoming too sticky.
  • Use a sharp knife or pastry cutter to cut the pastry into shapes. This will help prevent the dough from tearing or sticking together.
  • Bake the pastry at a slightly lower temperature than you would with regular pastry. Gluten-free pastry can brown quickly, so keep an eye on it and cover it with foil if it starts to darken too much.

In conclusion, making gluten-free pastry may take a bit of practice, but with the right ingredients and technique, it’s definitely possible to create a delicious and flaky pastry. By following these tips and instructions, you’ll be well on your way to making gluten-free pastry that’s just as good as the traditional kind. Enjoy!

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