How to make gluten free pastry 

Aww I'm delighted the pastry recipe was a hit! I do love a good sausage roll. Thank you so much for sharing with your group. Very best wishes, Liz x

Awww fabulous stuff...and you are so very welcome!! I hope you enjoy making and eating whatever you pop together! ✨

You’re so very welcome, it’s my absolute pleasure! Xx

I’m absolutely delighted that you found the video helpful! I hope you enjoy your cheese and onion pie. Very best wishes. Liz ✨

Thank you!!! Do hope you give it a go!

Thanks so much. Delighted you think so!

You are so welcome and I’m delighted you found it simple to follow. Hope you go on to bake lots of gluten free pastry delights! Liz✨

You are so welcome! I’m delighted it’s worked well for you. Thank you so much for subscribing to my channel.✨

Aww I know I’m so sorry! This was my first video and even now I’m still getting to grips with all the editing etc! Maybe I will slip on a quick video just running through the last bit of pie making to give one of my finished pies a little glory! Thanks for watching.✨

Aww such a great comment to read! Thanks so much.🥰

Oh I’m delighted! Hope you have fun making it and get to make all sorts of gluten free goodies in the future!✨

Thank you so much!! 😍😍✨

Aww wonderful stuff, glad you liked it and thank you so much for subscribing!.Liz ✨

@@truthforall1303 thank you so much!! I’m delighted you found it helpful x

@@CoeliacbyDesign hi I have another question for you as you said when you make scones you put xantham gum in so I’m making Edwardian cut rounds which is a savoury scone so how much gum would you recommend? Mandy In Devon

@@truthforall1303 hi, I have a savoury scone recipe on my blog that I don’t actually include xanthan gum. I think it works as it has lots if cheese in it. It’s a delicious recipe and one I need to make again soon here’s the link in case you fancy checking it out www.coeliacbydesign.com/gluten-free-cheese-and-red-onion-buttermilk-scones/ The other scone recipes I have on there I suggest 1 level teaspoon of xanthan gum to 225g (8oz) gluten free flour. So I’m thinking if you’re not adding cheese you go with this amount. Feel free to run anything else by me x

@@CoeliacbyDesign excellent thank you so much and I will have a go and check out your recipe. Hubby makes butter from cream and then adds the buttermilk to make our cut rounds. Let’s hope everyone enjoys all my food at the handfasting 🥹 Mandy

@@truthforall1303 you’re so welcome!!! Oh my goodness your hubby puts me to shame - I pick up my buttermilk from our local store! I’m sure all your food will be a huge hit and VERY well received! X

Thank you so much for your support.🥰 Hope to get more videos on here soon. ✨

It will get so much easier the more you get used to working with it. It’s much softer than standard shortcrust. But the beauty about gluten free pastry, is if it doesn’t play the first time you roll out it’s a absolutely fine to gather it all up again in a ball and work it for a moment and then roll it out again. It will never get tough by doing this as there is no gluten to overwork. Keep giving it a go and it will be spot on before you know it!! 😊✨

@@CoeliacbyDesign I have to agree with you there! It was very forgiving and the egg wash blended all the creases together in the end before baking. I've just finished the dough this time around and it was much easier. I think I added too much water last time and then had to add more flour to bring it back haha :)

Aww fabulous!! 😍 You will just get to the point that you play around with it and get a real feel of exactly how you want the texture to be!! Happy Baking! 🥰✨

You’re so welcome.🥰 That sounds great! Did you grind the gluten free oats to make the oatmeal or did you buy it already ground?

@@CoeliacbyDesign I grounded it 🥰

Aww great news… you don’t need xanthan gum for this gf pastry recipe!! Happy baking! X

Thanks so much...delighted to be able to help😍

Hi there, I’ve never tried making the pastry without egg, and from my understanding it acts as a binding agent within the pastry. I know there are gluten free/vegan pastry recipes out there but as yet I’ve not tested one out! I will test a recipe without egg at some point but it may be sometime before I get around to it ☺️

@@CoeliacbyDesign Thank you for your informative reply, maybe I can use other options to bind the flour, any suggestions?

@@taheram1629 whilst I’ve not tried this recipe I have high regards for the person that shared it clarescauldron.com/2022/04/30/the-best-gluten-free-and-vegan-rhubarb-apple-pie/#recipe

@@CoeliacbyDesign Thank you so much for new recipe, I might just try this new, the one you sent me now, bless you for your hard work 🙏

@@taheram1629 it’s my absolute pleasure!🥰

Hi there, I currently use ASDA gluten free plain flour to make pastry and get splendid results!! It’s available in ASDA supermarkets in the Uk. I’m not sure what to advise you to use in Indonesia but can tell you that the ingredient list on the gf flour I use is as follows: rice flour, potato starch, maize flour. Do hope this helps!

P.s. yes I find Xanthan makes the crust hard - thanks again

Thanks so much. Glad you found it helpful. I’ve only ever experienced good things when adding egg to the pastry… and it acts as a great natural binder!! Hoping for good things with your meat and tatty pie!!!🤞🤞

The pastry definitely needs to be worked to make it easier to handle. However, I’ve not tested the recipe I recommend with added sugar and I’m wondering if that may have changed the structure of the pastry as well? I will have a go at testing a sweet pastry sometime and get back to you and also share on here. In the meantime happy baking!

Thank you so much. 🥰 I’ve used Sainsbury’s gluten free plain flour to make this particular batch of pastry and it is brilliant. If you don’t live in the UK I recommend you using a great quality gluten free plain flour (one that doesn’t have any added raising agent). Happy baking! ✨

Hi, the recipe link is in the written description, but here it is again to be sure you’ve got it www.coeliacbydesign.com/gluten-free-pastry-step-by-step-guide/ happy baking! Liz x

@@CoeliacbyDesign thank you so much x

It can be used for sweet or savoury pies etc.

Hi!! You can freeze the pasty both uncooked and cooked. But I would recommend that you make up whatever you are going to use it for first as the pastry will not handle well once frozen. I do hope this makes sense. Do let me know how you get on. Xx✨

@@CoeliacbyDesign HI there. sorry it took so long to reply. My pastry came out really well and my son was chuffed. he even made the comment saying that it was really filling. Thanks again. I took a pic but somehow could not get it to attach

@@jacquelineklipp3482 Thank you so much for letting me know all went well with your pastry! I'm delighted and it's lovely to know your son enjoyed it too! ✨

slippery joines Hi there lovely to receive your message all the way from Oz! Whilst I’ve eaten homemade pizza I’ve not actually made one from scratch. I do believe it’s nice and easy to do. I will hunt out a good dough recipe, have a go and get back to you! Take care. Liz ✨

Hi, my favourite branded gluten free flour for baking is ASDA. I use the gluten free plain one when making pastry. It’s a combination of rice flour, potato starch and maize flour (in that order). The gluten free plain flour doesn’t contain guar or xanthan gum and I do not add it as I find it makes the pasty hard. I have also used Doves Farm gluten free plain flour but prefer the results I get with the ASDA blend. Really hope this helps.✨

Hi there, whilst the pastry does retain its shape and when egg washed before being baked turns a lovely golden brown and is light in texture it is a shortcrust pastry rather than a puff pastry. I’ve never made my own gluten free puff pastry (must give it a go). I do however buy Jus rol gluten free puff pastry which is a great product. There is also another blogger (The gluten free blogger) who has recently posted about her gluten free puff pastry recipe. I do hope this helps! Good luck with the beef Wellington I’m sure it well be tremendous!😋✨

Not when I’m making pastry🙂

I’ve not tested it with just egg yolks, so really sorry but can’t say for sure. I do feel that the white is beneficial in acting as a binding agent. I’d suggest you give it a whirl and see. You may find the pastry doesn’t handle as well but I’m sure it will still taste fab! Do let me know how you get on.

Hi, I mentioned about using Juvela gluten free mix, which is something you can only get via a pharmacy or directly from Juvela gluten free foods. The gluten-free flour I tend to use now is ASDA’a own brand which is excellent for making pastry and cakes.

Yes, it’s just perfect for making mincemeat pies. And also making small pies is a great way of getting used to handling gluten free pastry. I’d hoped to do a mince pie demo on here before Christmas, but as usual time got the better of me. I do have a frangipane mince pie recipe on my blog too should you fancy anything a bit different. Happy baking ✨

Aww I’ve not been able to get Sainsbury’s gf flour myself for quite a while. I now use ASDA free from flour to make cakes and pastries and it’s brilliant! For gf bread making (even though it’s currently not my thing!) I recommend Schar all purpose baking mix or Juvela gluten free mix. Hope this all helps. Xx

@@CoeliacbyDesign thanks Liz for replying, we tried Asda a couple of weeks ago and the shelves were empty. I will try tweeking my home made mix, sorgham flour can be a little overpowering. It's been used in Indian baking for thousands of years and I love its sweet taste but can make gummy texture in baking. Another gf baking lady on Facebook, Georgina has gone into gf flours big time, she runs her own bakery business anyway she uses gf oatflour a lot in her baking so I'll be changing my blend. I have used the schlar gf before for bread making but not sure if we like it. I don't like doves as it's very sandy in texture. I haven't tried the other posh one you mentioned liz, it's a bit expensive me thinks🤔 anyway dear gf friends hope your having a lovely rest ful weekend. God bless.👍🏼💝😃

@@christinegitsham5809 Fingers crossed you manage to grab some from ASDA soon. Just had a thought. M&S gf flour is identical in ingredients to ASDA so that’s another option. I have to be honest I’m anything for an easy life and as I’ve had such great results with ready mixed gf flours I’ve not ventured into making my own.😁 It may happen one day! Yes I’m having a lovely weekend thanks so much. Hope you are too. Take care. X

@@CoeliacbyDesign I'm fortunate in that I'm not coeliac and it's not dangerous to blend my own flour but and a big but, cross contamination can happen so coeliacs have to be extra diligent. I do like the M&S gf flour liz but it is expensive, £1.00 more per bag, it all adds up. 8 made some shortbreads and your recipe for Victoria sponge and both were delicious. Liz your a star and much appreciated, thank you for replying.💝😃👍🏼

To be honest I’ve not tested out a gluten free sweet pastry. However, I think it would be fine to add sugar but don’t think you will need to add quite as much water, if any. I do plan to test out gf sweet pastry soon but in the meantime you may fancy experimenting a bit. Good luck.

Hi, just wanted to let you know that I have now have a recipe for gluten free sweet pastry on my channel. Hope you like it! Liz

Hi, yes that would be absolutely fine!.✨

Thanks for the reply. I’m keen to make a lemon tart that my husband and I always enjoyed ‘pre GF’.👌

You’re so welcome. Hope it turns out splendidly! It’s so good to be able to rustle up lovely creations that you enjoyed pre gluten free days.✨

Do I use the same cooking process? i.e. time and temperature?

Yes, make the pastry and then go by the temperature and timeframe on your standard lemon tart recipe.

Hi, I’ve never worked with flax or chia egg but if you find it works well in other recipes that require egg I’d think all would be OK.🤞 Do let me know how you get on if you give it a go and I will also work on getting a gf pastry suitable for vegans on here ASAP. ✨

Hi, I would never wear a ring with a gem, stone or etched detail when baking. However, I have always worn a wedding ring as within the catering establishments (which I worked in for around 17 years) a plain band is permitted in the kitchen. I must also add I’m an avid hand washer and every inch of my hands....including the bit under my rings gets a good old scrub! 😊✨

@@CoeliacbyDesign stay blessed.....

@@bronzemen34 Thank you and you too. I'm so glad you liked the recipe!✨

It will make no difference for anything that's going to be cooked as the heat will kill any germs. In fact, there's probably more bacteria on the ingredients than on your hands!

Hi, almost all the recipes I share both on RU-vid and the blog have the weight option of either grams or ounces. Hope this helps. Liz 😊

Do not tell me you don’t know how to push a button on your scale to change the units 🙄