Paleo Gluten Free Pastry Recipe

Our paleo gluten free pastry recipe will put the crunch back into your life!

Is there anything more comforting than a big old slice of pie? Sweet and savoury pies are the epitome of homeliness aren't they? We have really missed them, and whilst there are plenty of options out there for pie crusts if you eat nuts, we haven't found any that are suitable for our nutless dietary needs.


After some playing around, we came up with this recipe. It works nicely for both sweet and savoury pies of all sizes.

So far, for large pies, we've only used it after the crust has been blind baked, but for smaller pies with a low moisture content, it works perfectly well having the contents put straight onto the raw pastry and then baked.

Our Paleo Gluten Free Pastry recipe is also suitable for nut allergy sufferers. A great recipe for sweet and savoury pies from CreativelyPaleo.com

Here we use a sweet version of the pastry for our scrummy mince pies (recipe available here)

GF Pastry Recipe Nutritional Info

Our Paleo Gluten Free Pastry recipe is also suitable for nut allergy sufferers. A great recipe for sweet and savoury pies from CreativelyPaleo.com

Now there's no need to throw out your beloved rolling pin! I can't tell you how pleased this made me, I LOVE my marble rolling pin and couldn't bear to see it sat gathering dust.

This pasty recipe includes tapioca flour which is considered a 'safe' starch by many paleo aficionados. It's not got anything in the way of nutrients to speak of, but here at Creatively Paleo our opinion is that food isn't JUST about the nutritional value - flavour, taste and texture are all key to the enjoyment of food.

The greatest nutritional value is going to come from the contents of your pies - we will be sharing our favourite filling recipes with you in coming weeks.


Gluten Free Pastry - Ingredients - makes 1 large or 12 small pies

  • 50g coconut flour
  • 120g tapioca flour
  • 50g butter or hard coconut oil
  • 2 eggs
  • pinch of salt

For a sweet pastry add 20g of coconut sugar

Instructions

  1. Sieve the coconut flour and 100g of the tapioca flour into a large bowl.
  2. Mix in the salt and sugar if making a sweet pastry crust.
  3. Rub the butter or hard coconut oil into the flour using your fingers. It should end up with a breadcrumb like texture.
  4. Make a well in the centre of the mixture and drop in both of the eggs.
  5. Using your hands (if you don't mind getting messy!) or a wooden spoon, stir the flour and eggs together to form a sticky dough.
  6. Sprinkle the remaining 20g of tapioca flour onto a board and knead the dough into it to form a ball.
  7. Wrap the dough in clingfilm and place in the fridge for a good 15 minutes before rolling out on a floured board.
  8. If you find the pastry sticks to the rolling pin, place it between two sheets of silicon baking parchment to roll out to size.

Things to make with our gluten free pastry recipe

Jam or lemon curd tarts

gluten free pastry jam and lemon curd tarts nut and grain free

Chicken and Ham Pies


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You could try our paleo gluten free pastry recipe with our spicy samosa filling