Gluten Free Pastry

Gluten Free Pastry

BriannaH

"A friend of mine is celiac, so I had to find a recipe that would work for beef Wellingtons... BINGO!!! This is perfect, and soooooo easy to make!"
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Ingredients

10 m servings 155 cals
Serving size has been adjusted!
Original recipe yields 8 servings

Nutrition

  • Calories:
  • 155 kcal
  • 8%
  • Fat:
  • 8.8 g
  • 14%
  • Carbs:
  • 17.5g
  • 6%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 161 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Ready In

  1. Whisk the rice flour, sugar, salt, and baking powder together in a bowl. Work in the shortening until the mixture resembles sand. Stir in the water and vanilla extract.
  2. Bake as directed in your recipe, or at 375 degrees F (190 degrees C) for 5 minutes until golden.

Reviews

Read all reviews 25
  1. 30 Ratings

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Most helpful positive review

A couple things: If you plan to make a full pie with this recipe you will need to triple it for a 9 inch pie pan in order to have enough for the top and bottom of the pie. Also, once you make t...

Most helpful critical review

My daughter did not like this. Using only rice flour made it grainy. Next time I'll use a mixture of tapioca flour and maybe sorghum. I'll have to tweak it.

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A couple things: If you plan to make a full pie with this recipe you will need to triple it for a 9 inch pie pan in order to have enough for the top and bottom of the pie. Also, once you make t...

I used this recipe but added one part rice flour to one part "Bob's Red Mill, Gluten free all purpose flour." It turned out perfect! Thank you for sharing. I doubled it for a nine inch pecan/cho...

I've been experimenting with gluten-free recipes to be able to make meals for some of my gluten-free friends. Because I was using this recipe as a pie crust for a chicken pot pie, I omitted the ...

My daughter did not like this. Using only rice flour made it grainy. Next time I'll use a mixture of tapioca flour and maybe sorghum. I'll have to tweak it.

Best pie crust I've ever made out of gluten free ingredients! This is one recipe where you can really benefit from reading all the reviews because many were quite helpful. I tripled the recipe f...

Best GF crust--and by far the easiest one--I've ever tried! I used a home made mix of brown rice flour, tapioca starch and potato flour, for the 1c rice flour, and I used Spectrum palm oil short...

For baking I mix 4 cups white rice flour, 1 cup each brown rice and sweet rice flour, 3 cups potato starch with 2tsp guar gum per 3 cups of flour mix. I used a cup of that mix for this recipe a...

I took the advice of using 1 part Bob's Red Mill All Purpose Baking Mix and 1 Part Rice flour. I also did 1 1/2 times the recipe to make sure I'd have enough for a bottom crust (I did and only ...

This turned out well, I have made it a few times, a little different each time. I think I like it with butter instead of shortening (unsalted for some things (apple pie), salted for others (peca...

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