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Gluten Free Pastry

A Gluten Free pastry that is easy to make, affordable and tastes just like you remember pastry should.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 1



  • 120 grams GF Corn/Maize Flour
  • 90 grams Rice Flour
  • 90 grams Tapioca/Arrowroot Flour
  • the above 3 flours can be replaced with 300 grams packaged plain GF flour
  • 1 teaspoon Xanthan Gum available from some supermarkets and all health food stores
  • ½-1 teaspoon Salt
  • 1 Egg lightly whisked
  • 50 grams Coconut Oil Butter can be replaced if you can tolerate dairy
  • 130 ml Water



  • Combined the dry ingredients in a bowl and lightly stir together. Add the whisked egg and stir til combined.
  • In a small saucepan combine the coconut oil and water and warm over a low heat until lukewarm to the touch.
  • Slowly add the warmed mixture (do this in 3 parts) and stir to combine after each addition.
  • Stir the mixture until it all comes together. Wet your hands and use them to bring the dough together into a ball (no kneading required!).
  • Place the pastry dough into a lightly greased bowl, cover with plastic wrap or a tea towel and allow to rest for 30 minutes before using. Use as directed in your chosen recipe.


When rolling the pastry dough I have found it easier to roll it between 2 sheets of lightly greased baking paper.
The pastry will be stickier than your normal wheat based pastry but the finished product is very similar in taste and texture.
Testers have used this pastry in both savoury and sweet dishes with great results.
If you would like to use it in a Sweet recipe, and perfer a slightly sweeter crust, replace 30ml of water with Maple Syrup, Honey or Golden Syrup and (if it matches the recipe) add 1/2 teaspoon of Cinnamon.