For best results, ensure all ingredients are cold, especially the vegetable shortening and water. This helps prevent the gluten-free dough from becoming sticky and difficult to work with. When rolling out the pastry, work quickly on a lightly floured surface. If the dough becomes too soft, return it to the refrigerator for a few minutes to firm up. This pastry can also be frozen for later use. Wrap tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before using.
Gluten Free Pastry
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PREP TIME10 mins
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COOK TIME0 mins
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TOTAL TIME10 mins
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SERVING8 People
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VIEWS115
Embark on a culinary adventure with this effortlessly elegant gluten-free pastry. Designed to deliver a delicate, flaky crust, it's perfect for savory pies, quiches, or even a stunning gluten-free Wellington. This pastry will redefine your expectations of gluten-free baking.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate18 g
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Fiber1 g
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Protein1 g
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Saturated Fat2 g
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Sodium161 mg
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Sugar2 g
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Fat9 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 2 mins In a medium bowl, whisk together rice flour, sugar, salt, and baking powder until well combined. (2 minutes)
02 Step
Recipe View 5 mins Using a pastry blender or your fingertips, cut in the chilled vegetable shortening until the mixture resembles coarse sand. (5 minutes)
03 Step
Recipe View 3 mins Gradually add the ice water and vanilla extract, stirring until the dough just comes together to form a ball. Be careful not to overmix. (3 minutes)
04 Step
Recipe View 1 hrs Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or up to 3 days. This chilling time is crucial for developing the pastry's flaky texture. (1 hour+)
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Beth Feest
May 26, 2025I was skeptical about gluten-free pastry, but this recipe is a game-changer! The crust was surprisingly flaky and delicious.
Trisha Vandervort
Dec 30, 2024So easy to make, even for a beginner baker like me. I used it for a chicken pot pie, and it was a huge hit!
Crystal Johnson
May 15, 2024The chilling time is essential! Don't skip it. The dough is much easier to work with after it's been properly chilled.