Flaky Pastry

This is an easy gluten-free flaky pastry. You need to freeze the butter for at least ½ hour before making your pastry but then the food processor does all the work.

I soon realised on my gluten-free journey that the delights of puff pastry pies and sausage rolls were going to be more challenging.  I quickly mastered a shortcrust pastry mix but puff was proving more challenging. Besides, who made puff pastry nowadays anyway! After a little research I stumbled upon a number of ordinary rough puff pastry recipes. The recipes call for a lot of hand mixing and using a pastry knife...I tried it...It wasn't me...The food processor came out of the cupboard and after some experimentation one night we finally had the most delicious chicken pie for a long while! Oh the butteriness of the pastry. Yes - you won't be wanting to eat it everyday - not if you value your arteries....but for an occasional treat try this!

You can be quite rough with the pastry. It will need quite a lot of pressing together to begin with and might be quite crumbly. Persevere and after chilling it will be far less crumbly.

Gluten-Free Flaky Pastry

Buttery, light, gluten-free flaky pastry


For a large portion (enough for a pie for 4 and some leftover)

  • 250g salted butter, cut into small 1cm cubes and frozen for at least 30 mins prior to making
  • 225g doves gluten free white flour
  • 100g rice flour
  • 1 tsp xantham gum
  • c.140ml chilled water


  • Put the frozen butter, sieved flours and xantham gum in the food processor.
  • Process until you have a texture resembling breadcrumbs. You are aiming to leave some small lumps of butter in the mix.
  • Add the water a little at time and process until the mixture is almost coming together (you may not need all the water).
  • At this stage, remove the pastry from the processor bowl and squidge your pastry together on a floured board.
  • Roll to form into a rough rectangle and then fold each end over in thirds. 
  • Press down again and fold the ends in again.
  • Now cover with clingfilm and refrigerate for at least 30 mins before using.
  • After chilling remove from the fridge and fold over again, twice more.
  • Then roll out to the desired size.
  • Bake according to recipe - usually about 40 mins for a pie.
  • You don't have to use the rice flour and can simply use more ordinary flour, but I find it makes it a little lighter.
  • This pastry freezes well.
  • Try my Chicken and Leek Pie or Jam Tarts.