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Gluten Free Pastry

Gluten Free Pastry

  • Prep

    10 m
  • Ready In

    10 m
BriannaH

BriannaH

A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
  2. Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.
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Reviews

sherberg
145

sherberg

10/24/2011

A couple things: If you plan to make a full pie with this recipe you will need to triple it for a 9 inch pie pan in order to have enough for the top and bottom of the pie. Also, once you make the dough put it in the freezer for a bit to make it easier to roll out. Roll it onto parchment paper then freeze it again. Otherwise it is impossible to keep it together enough to make a pie. Great recipe though besides those notes!

Tara
122

Tara

12/9/2011

I used this recipe but added one part rice flour to one part "Bob's Red Mill, Gluten free all purpose flour." It turned out perfect! Thank you for sharing. I doubled it for a nine inch pecan/chocolate pie. I will use it again and again most definately.

EBOOKOUT
75

EBOOKOUT

9/2/2011

I've been experimenting with gluten-free recipes to be able to make meals for some of my gluten-free friends. Because I was using this recipe as a pie crust for a chicken pot pie, I omitted the vanilla extract and subbed butter for the shortening since it was what I had on hand. It had trouble rolling it out and transferring it to my pie tin- the bottom crust was easily remedied as I just pressed it into the pan with my fingers... the top crust not so much. It worked well enough for my purposes though- even my non-gluten-free family liked it! I plan on using it as a base for additional recipes. Thanks for the recipe!

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