Gluten and Wheat free pastry ~ which melts in the mouth

The addition of the egg, creates a much tastier pastry as without it, gluten free pastry can be like dog biscuits. Also, using self raising flour makes it light and melt-in-the-mouth consistency

Basic Gluten free Pastry Mix for Savoury Pies and Pastries

This pastry is best for savoury dishes like Pasties, Pies and sausage rolls etc.

Elsewhere on the website is a sweet pastry recipe for tarts, and sweet pies.

Gluten and Wheat free pastry ~ which melts in the mouth

Prep Time: 10 minutes

The beauty of this pastry is, you can keep kneading and rolling it out again until used up, whereas wheat flour pastry can only be rolled out twice otherwise it ends up hard and chewy when cooked.


  • 8 oz  Glebe Gluten Free self raising flour (doesn't contain cornflour)*
  • 4oz  Dairy free spread
  • 1 - 2 eggs - lightly beaten


  1. Put the Flour and Fat in a mixing bowl. Using a hand mixer on the lowest speed, beat until mixture resembles bread crumbs, or mix by hand with a fork.
  2. Gradually stir in the egg mixture until it's a nice pliable dough.You probably won't need all the egg. Keep some back for glazing a pie top if needed
  3. Place in an air tight container, put in a plastic bag or wrap in cling film until needed and store in the fridge.
  4. If you want to use it immediately, leave in the fridge for at least 20 minutes or it will be too sticky to roll out properly.
  5. It is very difficult to lift without breaking. I find a cake slice works really well at lifting up small rounds but if you want a large piece for a pie dish. Slide something long and flat underneath to loosen it from the board, (an icing ruler works well) then pick the whole board up and slide the pastry on to the pie dish. It's easy to patch up this pastry though if you can't work it in one piece.


*I you can't get Glebe self raising flour, Make your own flour using half tapioca flour and half Dove's gluten free bread flour. Wheat free pastry seems to last longer in the fridge than wheat based pastry. Or you can put it in the freezer to keep it even longer. Most gluten/wheat free recipes will tell you to make the dough as dry as possible but I haven’t found this the case at all. I make it to the same consistency I used to make ordinary wheat flour shortcrust pastry.

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