Gluten and Dairy Free Perfect Pastry

serves / makes 6-8
25 prep time
25 mins cooking time


It took me a while to develop a recipe for gluten and dairy free pastry I was happy with and I hope you like the final result. You can use this recipe as a base for making the following types of pastry:

  • Sweet pastry – replace 60g of flour with 60g icing sugar and remove the seasoning
  • Chocolate pastry – replace 60g of flour with 60g cocoa powder and remove the seasoning
  • Herb pastry – add in two teaspoons of dried herbs (in the photo I have added dill as I’m making a spinach and smoked haddock tart)




  • 310g gluten free plain flour
  • 2 teaspoons xanthan gum
  • 100g dairy free spread
  • 2 egg yolks (retain the whites for brushing the pastry)
  • 5 tablespoons ice cold water
  • salt and pepper for seasoning


  1. To make the pastry rub the dairy free spread into the flour
  2. Stir in the xanthan gum and season with salt and pepper
  3. Mix in the beaten egg yolks and cold water
  4. The dough should form a ball, wrap in clingfilm and chill in the fridge for 30 minutes
  5. Preheat the oven to 200 oC
  6. Roll out the pastry and line a 23cm circle or rectangular tin with the pastry sheet
  7. Place a sheet of tinfoil over the pastry and weigh down with baking beans or rice
  8. Bake in the oven for 20 minutes
  9. Turn the oven down to 160 oC and bake for another 5 minutes
  10. Remove the baking beans and brush the base of the pastry with egg whites, this stops the bottom of the pastry becoming soggy
  11. Return to the oven for 4 minutes
  12. Remove from the oven and pour in your choice of filling

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