+ Well Nourished ⎮ Healthy Home Made Pastry

Healthy Homemade Pastry

Gluten-free, dairy-free, egg-free, wheat-free, grain-free pastry

Before I owned a Thermomix, I never made pastry, now I make at least one batch every few weeks. Even without a Thermomix, it really is so simple to make and the health benefits of avoiding awful store bought pastry is well worth it.

I often post pictures of quiche and pies I’ve made and the recipe for my preferred pastry is always requested. So today I’ve shared my families two favourites – one a simple spelt pastry and the other is gluten, grain, dairy and egg free (vegan). They can both be used for sweet or savoury and they are really very simple to make.

A word about store bought pastry
I largely avoid all wheat but my one exception is a very occasional splurge on puff pastry (because I’m nowhere near patient enough to make my own). The only brand I buy though is Careme All Butter Puff Pastry – it contains just butter and flour. You see, the majority of store-bought pastry is a dumping ground for dangerous additives, vegetable oils, sugar and trans fats.

Before you think every now and again won’t hurt – did you now that trans fats accumulate in your cells and that their effect on your body is cumulative. Because there is no immediate visible effect of consuming trans fats the warning signs are missed until the damage is done years later. Don’t let your (and especially your children’s) body become bogged down with this toxic oil. Make your own pastry!

Spelt shortcrust pastry 
300g wholemeal spelt flour
Pinch sea salt
3 tablespoons rapadura or coconut sugar (only for sweet pastry)
120g butter, chilled and diced
1 egg yolk (optional)
1-2 tablespoons chilled water (approx.)


  1. In a food processor mix the flour, sea salt and sugar (if using) until combined. Thermomix 5 seconds, speed 4.
  2. Add the butter and process until it comes together in a coarse crumb  (you can also do this by hand by rubbing the butter into the flour mix). Thermomix 10 seconds, speed 6.
  3. Add the egg yolk and process until the dough starts to come together, then gently knead it for a minute (to just bring it together, don’t overwork it). If you are not using the egg yolk, you’ll just need extra water. Thermomix 10 seconds, speed 6,  then 30 seconds, wheat symbol (to knead).
  4. Add extra water if necessary teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
  5. Roll into a ball (or portion into smaller balls) and wrap in parchment (baking) paper. Rest in the fridge for at least 30 minutes or until needed. See the note below for tips on rolling.
  6. For a crisper pastry, blind bake for approximately 10 minutes or bake on the bottom shelf of your oven.

Gluten, grain, dairy and egg free pastry
2 teaspoons chia seeds (ground is best, but can be unground)
Pinch xanthan gum (optional but does help to bind it more strongly)
70ml hot water
200g almond meal
70g true arrowroot flour (starch)
3 tablespoons rapadura or coconut sugar (only for sweet pastry)
½ teaspoon bicarbonate of soda
Pinch of sea salt


  1. In a small bowl, place the chia, xanthan and hot water and mix until well combined.  Rest until a gel is formed (approx 10 minutes).
  2. In a food processor or bowl mix the almond meal, arrowroot, sugar, bicarb and salt until very well combined. Thermomix 5 seconds, speed 4.
  3. Add the chia gel and process until the dough comes together.  Thermomix 10 seconds, speed 6.
  4. Add extra water if necessary, teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
  5. Roll into a ball (or portion into balls) and wrap in parchment (baking) paper. This pastry can be used immediately or rest in the fridge until needed. See the note below for tips on rolling.
  6. This pastry may not brown the same way wheat pastry will – avoid overcooking it as it will toughen with prolonged cooking.

A note about pastry consistency
As all whole flours are slightly different in their consistency/texture, you will need to judge how much water is needed yourself for all types of pastry. The consistency you are after is that the dough should easily come together in a firm, slightly sticky ball (but not stick to your hands or the bowl).  If your kitchen is hot (during summer) you will need to work quickly to assemble.

A note about rolling pastry
Personally, I find the cleanest and most fool proof way to roll pastry is to roll it between two pieces of parchment or baking paper. Remove the top piece of paper and invert the pastry into the pan before peeling off the bottom layer.


All of the content here at Well Nourished is FREE to assist you to be the healthiest you can be.  But you can help me to build a healthier world, please  Share this post with a friend Share this post with a friend.

You can also support my work by purchasing my ebook “Rise and Shine” – more details HERE or “The Well Nourished Lunchbox” – more details HERE.

Gluten-free, dairy-free, egg-free, wheat-free, grain-free pastry

  • Rachel

    By true arrowroot for the gf version do you mean that using tapioca flour/starch won’t work?

    • No just that’s what I tested it with Tapioca should be fine in theory! G x

  • Rachel

    I made the spelt version and it’s great!! I made beef madras and veggies pies with it! 🙂 🙂

    • Awesome – love a good meat pie and madras sounds amazing , thanks for sharing Rachel G x

Kind words…

“I downloaded your ebooks after hearing you speak at the Health and Wellness Summit in Melbourne. Love them, life changing… Don’t stop! Thank you for getting the whole food message out there, I certainly heard it.” Melanie

“I love your ebooks, I have all three of them now and they are now my only go to receipe books. They are simple, wholesome and taste great. THANK YOU!!! I have spent alot of money on courses about healthy eating and recipe books but your books have covered it all and my little man enjoys the snacks etc. Wish I would have found you earlier “. Brooke

“I just want to say a huge thank you for your amazing website and information. I’ve never liked cooking and never got excited by my ‘healthy’ cooking. My husband is even worse and if he could, he would just eat beacon and eggs every morning and steak every night. He hardly ate any veggies. Since I found your website I have gone through almost every recipe. My husband is loving every meal as well – even meat free Monday, and he’s taking left-overs to work for lunch (honestly, who thought that could be so hard?!)” Rose

“You have truly helped me and my family to lead a healthier lifestyle. I’ve been referring to your page every few days, very inspiring, so thank you!” Emily

“Thank you very much for your awesome website & facebook page posts, you have motivated & inspired me heaps!” Fiona

“Just discovered your site 3 weeks ago, its been a great help with kids lunches for back to school, thanks so much!” Ange

“What a fantastic blog filled with so many great recipes and information!” Carla

“I just wanted to let you know that you have absolutely inspired me to a better way of eating, I’ve been making my shopping lists based on recipes you’ve shared and am educating my kids with the reasons behind different foods and why they are good etc! This page has become my little bible hehe! Thank you so much for all the detail you give. It’s absolutely wonderful!” Sky

FREE Newsletter

Register to receive:

  • FREE Chocolate Ebook
  • Weekly whole food recipes
  • Practical health and nutrition tips
  • Subscribers only special offers

Sign up for our Newsletter

* indicates required