Saturday 17 May 2008

Gluten Free Pastry Recipe for Sweet Biscuits

How to make Gluten Free Pastry for Sweet Biscuits and More.

This is a pastry recipe that I love the taste of. It makes fabulous biscuits, tarts and other sweet pastry recipes.

I use a blend of rice flour and dark sugars to produce a delicious crunchy tasty cooked pastry.

You can use this pastry in many dishes and recipes in replacement of wheat pastry.

Ingredients for Chef Jeenas Gluten Free Sweet Pastry Recipe
1 +1/2 Cup Rice Flour (I used mixed white and brown)
1/2 Cup Gluten Free Self Raising Flour
1/2 tsp Baking Powder
1/2 Cup Molasses Sugar (dark brown sugar)
1/4 Cup Sunflower Spread
1 tsp Rose Water
1 tsp Vanilla essence
Cold Water (to mix)
How to bake gluten free pastry

In a mixing bowl stir together rice flour, baking powder and self raising flour.

Place half of the dry flour mixture into a blender and blend together with the molasses sugar. Molasses sugar is quite sticky and clumps together so a blender will grind it down. If you use brown sugar you can rub together with your fingers.

Place your sugar/flour mixture back into the bowl.

Add the sunflower spread and rub together with your fingers.

Your gluten free pastry mixture should now have a fine bread crumb texture.

If you clump the pastry mixture together in your hand it should hold together then crumble away.

Little by little add cold water to the gluten free pastry mixture until it forms a stiff dough. Do not add too much water at a time, a little at a time with stiring in between will make sure you get the perfect consistency.

Your gluten free sweet pastry recipe is now ready to use. Roll into a ball and place on to a floured board.

This pastry is best cooked at 180C. The time it is cooked for depends on which food recipe you want to cook.

For recipes using this gluten free pastry see garibaldi biscuit recipe here


Anonymous said...

Would this be appropriate as a pie crust? I have a friend who's allergic to milk, and I want to make her a pie (She also abhorrs white flour, so this would be great).

Denise said...

Hi Jeena

Thank you for a wonderful blog site. You truly are talented, and your buckwheat pie pastry recipe works REALLY well. THANK YOU!

I am based in South Africa, and the only gluten free self raising flour I have found so far is a rice flour. I see rice flour is already an ingredient. Should I just go ahead and use this gluten free rice flour throughout the recipe. Would appreciate any help you can offer.

Thank you

Denise said...

Hi Jeena

Thank you for such a wonderful blog site, and for being so generous with your creativity. You truly are talented

I am based in South Africa, and so far the only gluten free self raising flour I have managed to find, is a rice flour variety.

Since this recipe already contains rice flour, would it be suitable to use more rice flour?

Any assistance you can offer me would be greatly appreciated.


Chef Jeena said...

Hi Denise, thank you for taking time to leave me such lovely feedback.

The self raising flour I used in this recipe also contains rice flour. So yes, you can use the self raising rice flour even though the recipe already uses plain rice flour.

I am happy that you like my gluten free recipes, please come back again as I update with new gluten free recipes very often.

Thanks, Jeena. :-)

Unknown said...

Hi Jenna,

so this pastry mix is the basic of
other breads? to make raisin or nut bread or pastry, just add those ingredients and bake?

Chef Jeena said...

Hi Roxie,

You can not make bread with this recipe.

You can make biscuit and use it as you would wheat pastry. Being gluten free though it is quite different to handle.

Once you have baked gluten free a few times you will start to get to know how gluten free baking feels and cooks.

Keep logging on to as I will be updating with a brand new crunchy biscuit recipe that is gluten free very soon. :-)

carrie said...

You are an angel this looks delicious as I want to make jam tarts and your recipe for both pasttry and jam tarts looks fabulous I am itching to find the energy to make them now! I am also desperate to make your garibaldi, they look absolutely divine I am just not sure i have enough dates in the house just now. Thanks ever so much for making gluten free egg free dairy free baking a joy.