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Gluten Free Pastry

2 min read
Gluten Free Pastry

Gluten Free Pastry | Stay at Home Mum

With more and more people intolerant to Gluten in their diet – it is important to come up with delicious and easy alternatives.  Here are a couple of recipes for Gluten Free Pastry!

Gluten Free Pie Pastry

This recipe is suitable for sweet or savoury pies.  For sweet pies feel free to add a little sweetener of your choice.

Ingredients:

  • 1/2 cup rice flour
  • 1/2 cup gluten free cornflour
  • 1/4 cup buckwheat flour
  • 1/4 teaspoon salt
  • 50 grams Nuttelex spread
  • 1/4 cup sunflower oil
Note:  Most of these flours should be available in the health food section of your local supermarket, or health food store.

In a food processor add the sifted rice flour, cornflour, buckwheat flour and salt.  Process until mixed.  Add the Nuttelex and sunflower oil and process until the mixture comes together.  If the dough is a little dry, add some very cold water, a tablespoon at a time until the mixture forms a ball.  Knead the dough on a floured board for a couple of minutes.  Roll out and use as required.

Gluten Free Pastry for Sausage Rolls

  • 450 grams warm cooked mashed potato
  • 1 1/4 cups rice flour
  • 1/2 cup gluten free cornflour
  • 1 teaspoon salt
  • 100 grams Nuttelex
  • 1 egg

In a bowl combine the mashed potato, rice flour, cornflour, salt and Nuttelex and mix well.  Add the egg and mix until a soft dough forms.  Knead on a floured bench for a few minutes or until smooth.  Wrap in plastic wrap and refrigerate for 30 minutes then use as required.

Gluten Free Shortcrust Pastry

  • 1 cup gluten free plain flour
  • 100 grams cold unsalted butter, chopped
  • 40 grams cream cheese
  • 1 tablespoon natural yoghurt

Place the ingredients into a food process and process briefly until the mixture forms a ball.  Add a little more yoghurt if it is too dry.  Shape into a ball, wrap in plastic and refrigerate for 30 minutes.   When ready to use, roll out pastry between two sheets of baking paper and line tins accordingly.  Refrigerate for a further 30 minutes before baking as usual.

Recipes submitted by Casey Butterworth

 

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Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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