GF pastry

Gluten Free Pastry

6 ingredients, 30 min, serves 6


100 g rolled oats
50 g brown rice flour
50 g ground almonds
2 tbsp potato starch
½ tsp sea salt
100 g butter
4 tbsp ice-cold water


​In a food processor first blitz the oats until they form coarse flour. Add all of the other pastry ingredients and blitz until it forms a soft dough. This can seem very loose but if you press it together it should form a pastry. Remove from food processor. Shape into a disk about 2 cm thick. Wrap in cling film and chill in a fridge for at least half an hour. The chilling is really important. It helps the butter firm up and makes the pastry much more stable to roll. (You can start prepping filling ingredients whilst you wait).

​Once the pastry has chilled: Preheat oven to 200C. Line the bottom of your quiche tin with baking parchment. Roll out the pastry between two sheets of cling film until it fits to the size of your tin. This is the point at which gluten free pastry can misbehave. Place the baking parchment then the disc from the bottom of the quiche tin on to the pastry. 

​Once this is in position place the rest of the quiche tin in position and bring the sides of the cling film so that they wrap around the quiche tin. Very carefully slide your hand under the bottom of the cling film and flip the tin and pastry over. Press the pastry into the tin. Blind bake for 10 minutes to avoid soggy bottoms.
​You should now be fine to follow the instructions for whatever quiche or tart you are making.


If you can’t tolerate gluten free oats you could substitute with equal quantity buckwheat flour, quinoa flour or even try a chestnut flour. Each would alter the flavours but could make for some interesting combinations.

If you don’t have a food processor you could blitz the oats in a blender. Combine all dry ingredients and then rub the butter into the dry ingredients by hand until you get a breadcrumb consistency. With a metal spoon you would then gently mix in the water and combine to form your pastry. This is likely to be a bit of a sticky process!