This Gluten, Dairy and Egg-free Pastry is easy to make and a great option when you have dietary restrictions, but don’t want to miss out on pastries.
For a wholemeal spelt pastry recipe, click HERE.
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 (they also have a wholemeal spelt puff available now). 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 you (and especially your children’s) body become bogged down with this toxic oil. Make your own pastry (or buy an all butter brand)!
If you’re looking to save money across pantry items such as nuts, seeds, flours and meals, I personally shop at The Wholefood Collective – great whole foods at heavily discounted prices (all home delivered), click HERE to take a look.
Gluten, grain, dairy and egg free pastry (also vegan)
- 2 tsp chia seeds - ground is best, but can be unground
- ¼ tsp xanthan gum (optional but does help to bind it more strongly)
- 70 ml hot water
- 200 g almond meal
- 70 g true arrowroot flour (starch)
- 45 g coconut sugar or rapadura - only for sweet pastry (3 tbsp)
- ½ tsp bicarbonate of soda
- ¼ tsp sea salt
- 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).
- In a food processor or bowl mix the almond meal, arrowroot, sugar, bicarb and salt until very well combined. Thermomix 5 seconds, speed 4.
- Add the chia gel and process until the dough comes together. Thermomix 10 seconds, speed 6.
- Add extra water if necessary, teaspoon by teaspoon until it is the proper consistency (see the note about consistency below).
- 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.
- This pastry may not brown the same way wheat pastry will - avoid overcooking it as it will toughen with prolonged cooking. Brushing it with a sugar glaze before or after cocoking will help colour the pastry.
- Store in an airtight container in the fridge or freezer.