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Rated excellent by our customers

Savoury Pastry

Wheat and Gluten free.

Customer Rating:
4.0 (2 votes)

Posted by: Rhona




30 - 60 mins

Skill Level




Courses etc.

Baking Savoury

You will need

75g maizemeal flour More products
75g rice flour More products
75g potato flour, plus extra for dusting More products
1 heaped tsp xanthan gum More products
pinch of salt More products
150g butter Available only in our Edinburgh shops More products
1 free range egg mixed with 2 tbsp cold water

Sorry unavailable

More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Sift the rice flour, fine cornmeal, potato flour, xanthan gum and salt into a bowl and mix well.
  • Cut the butter into cubes and gently rub into the flour mixture.
  • Make a well in the centre and carefully add some of the egg and water mixture - just enough to bring the pastry together using a fork.
  • Collect the pastry into a ball with your hands.
  • This way you can judge more accurately whether you need a few more drops of liquid.
  • It is tempting to add extra liquid at this stage but try not to, as it is easy to make the pastry too wet.
  • It is fine to have some liquid left over.
  • Although rather damp pastry is easier to handle and roll out, the resulting crust can be tough and may well shrink out of shape in the oven.
  • On a very lightly rice-floured board gently knead the dough with the heel of your hand for a few mins to form a silky - smooth ball.
  • Flatten slightly wrap in clig film and refrigerate for about 30 mins.
  • This will make the pastry much less elastic and easier to roll.
  • When it has chilled enough roll it out, between 2 pieces of parchment paper if necessary to stop it sticking, and use as required.

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Shopping List

Potato Starch Gluten Free, ORGANIC
Infinity Foods (500g)
Xanthan Gum Gluten Free
Doves Farm (100g)
Fine Sea Salt
Real Foods
Maize Meal Flour ORGANIC
Suma (500g)
Brown Rice Flour ORGANIC
Real Foods