Gluten Free Pastry for Pies and Tarts
This from scratch Gluten free Pastry for Pies and Tarts could not be easier to make because it comes with a little help from the grocery store. Perfect for savory and sweet pies, tarts and the British classic, sausage rolls.
I have many popular recipes that call for homemade shortcrust pastry; Steak and Ale Pie, Maple Sweet Potato Pie and even my Homemade Sausage Rolls (pictures below). Given this, I get a lot of requests of how to make the pastry gluten-free.
The flour I found to make life easier is Bob’s Red Mill 1 to 1 Gluten free baking flour. I find this in my grocery store and also on Amazon. The 1 to 1 means that it measures the same (or measure for measure) as regular all-purpose flour.
I see other recipes that make the gluten-free flour with all the necessary ingredients like rice flour, tapioca flour, potato starch and xanthan gum. There’s no need to buy all of these if you can find the 1 to 1 flour.
Xanthan gum; an ingredient that you usually see in products but don’t know what it does. In this recipe, it plays and important part to replace the gluten in the flour to stabilize and thicken the dough. I have read that corn starch is a good substitute for xanthan gum, but I have not tried it yet.
The egg replaced the protein missing in the flour and makes for a more tender crust.
This recipe makes 1 pie crust and can be doubled to make a top and a bottom pie crust. This is also a savory crust, to make it a sweet crust for pies add 1 teaspoon granulated sugar
If you’ve made this Gluten Free Pastry for Pies and Tarts or any other recipe, leave me a comment or question below. I love to hear from my readers.