How to Make Gluten Free Pastry


1. Use your freezer and fridge! I use my freezer to store butter, which I can then take out and literally leave for a few minutes on the bench before needing to grate it for use in gluten free pastry.

2. Keep a bottle of water in your fridge and use this ice-cold water to add to your pastry as the recipe directs or to smooth over any cracks and 'glue' them back together.

3. Do not knead your gluten free pastry by hand! In cooler climates you might have this luxury, but in hotter climates you don't. Just use a food processor.

4. To prevent pastry breaking and to curb the stickiness factor, roll your gluten free pastry quickly between two sheets of baking paper. In hot weather, time is of the essence! Then when you are ready to line a pie tin, just peel back the top layer, slide your hand under the bottom layer of baking paper and flip your pastry upside down so it lands in the pie tin. All that is left to do is peel back the baking paper again, once you have it pressed in place.

5. I recommend resting gluten free pastry for at least an hour in the fridge before rolling. Although there is no gluten to contend with, it seems to reduce the stickiness factor.

And the last (but equally important) point is - do not give up! Remember practice makes perfect.

If you enjoyed this post, please subscribe to Gluten Free Julia for more great FREE gluten free living tips

Here is a practice exercise for you to try! Let me know how you got on!

HOW TO MAKE ... Gluten Free Sweet Short Crust Pastry





Leave a comment