Go Back
+ servings
raw gluten-free pastry case on a wooden board
Print Recipe
5 from 8 votes

The Best All-Butter Gluten-Free Pastry (no xanthan gum)

This homemade All-Butter Gluten-Free Pastry Recipe is so easy to work with and incredibly versatile. We use three alternative flours to achieve the perfect crisp texture and incredible buttery taste. It’s delicious as a crust for fruit pies, tarts and mince pies or for savoury quiches, sausage rolls or pasties. Plus there is no xanthan gum in this recipe so everyone can enjoy it.
Prep Time20 mins
Chilling time1 hr
Course: Pastry
Cuisine: British
Servings: 12
Calories: 211kcal


  • 120 g sweet rice flour
  • 110 g sorghum flour
  • 60 g tapioca flour
  • ½ teaspoon sea salt
  • 200 g unsalted butter cold from the fridge
  • 1 egg + 1 egg white medium sized, lightly whisked together


  • In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.
  • Slice the butter very thinly directly from the fridge and add to the flour.
  • Rub the mixture between fingertips until roughly shorn. The mixture does not need to resemble breadcrumbs. It’s okay that the butter is still in largish pieces. It should look quite shaggy in the flour.
  • Make a well in the centre and pour in the eggs.
  • Bring the dough together using your hands.
  • Turn the pastry out on to a floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
  • Cut the pastry into two, one half slightly larger than the other.
  • Roll each half into balls and flatten slightly to make two thick round discs. Wrap each in baking parchment.
  • Place in the fridge for 1 hour to chill before rolling out.
  • Cut two large pieces of baking parchment, around the size you need to roll the pastry out to. Flour them on the inside and place one of your chilled pastry discs between the parchment.
  • Using a long rolling pin roll out the pastry until it is about 5mm thick.
  • The pastry is then ready to use.



This recipe makes enough pastry for an 8 inch double crusted pie. I don’t recommend halving the recipe if you need less. The pastry will keep in the fridge for up to 3 days. Or you can wrap well and freeze for up to 2 months.
  • Butter - Keep the butter cold and use it directly from the fridge.
  • Rubbing the butter and flour – you want to end up with the butter in largish pieces and a rough craggy texture.
  • Eggs - You will need an extra egg white for this recipe but save the egg yolk. It’s perfect to use for either sealing the pastry during the blind bake if that’s what your recipe requires or for an egg wash on the pastry crust.
  • Flouring - Use tapioca flour for flouring the surface, your hands and for rolling out the pastry. I recommend a flour shaker so that it dusts the worktop lightly and evenly.
  • Rolling - After the chill the best tip is to roll the pastry out between two sheets of lightly floured baking parchment. It makes rolling the pastry out so much easier, it doesn’t stick to the rolling pin and means no fuss in transferring the pastry to a pie dish.
  • Don’t worry if you pastry breaks when you transfer it, gluten-free pastry is more fragile. You can patch it up with your pastry scraps.
  • Once you have rolled the pastry and placed it in your pie or tart tin then chill it a second time for 30 minutes before the bake. This will mean your butter gets cold again and your pastry will be beautifully flaky.


Calories: 211kcal | Carbohydrates: 20g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 104mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 436IU | Calcium: 8mg | Iron: 1mg