Thursday, September 19, 2013

Gluten Free Pastry Recipe for Pie Crust

  • 1 cup rice flour
  • 1/2 cup tapioca flour
  • 1/4 cup potato starch
  • 1/4 teaspoon salt
  • 2 teaspoons xanthan gum
  • 4 ounces margarine (see below***)
  • 1 large egg, beaten (or use 1/4 cup extra ice water if allergic to eggs)
  • 1 teaspoon apple cider vinegar (or water if you can't use vinegar)
  • 3 tablespoons ice cold water


  1. Mix flours, salt, and xanthan gum in a bowl. Rub in the margarine,but not too much. The mixture should resemble baked beans rather than breadcrumbs.
  2. In a separate bowl, whisk together the egg, vinegar and ice water.
  3. Slowly stir the egg mix into the flour mix, until a ball is formed.
  4. Knead the pastry (with a little gf flour if needed) for 2-3 minutes.
  5. Wrap the pastry and place in the fridge for at least an hour. **It can be frozen at this stage.
  6. If the pastry is a little hard when removed from the fridge, knead again a little bit.
  7. Roll out on a floured surface. Place in pie pan and follow baking instructions for your pie recipe.
  8. If cooked pastry is needed for your recipe the pastry can be cooked at 425 degrees for 10-12 minutes.
  9. substitute Spectrum Naturals Organic Shortening to make it soy free. This is a non-hydrogenated, trans fat free vegetable shortening made from palm oil.

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