This gluten-free, dairy-free and egg-free pastry is a versatile recipe perfect for anyone with dietary restrictions or looking for a healthier pastry alternative. With a combination of almond meal and arrowroot flour, it’s naturally gluten-free and can be used for both sweet and savoury dishes.
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)!
For other pastry options check out:
Health benefits
This pastry is nutrient-dense thanks to almond meal, which is rich in healthy fats, protein, and vitamin E. Chia seeds add fibre and omega-3 fatty acids, supporting gut health and reducing inflammation. Using coconut sugar or rapadura for sweet versions offers a lower glycaemic index alternative to refined sugar.
Ingredients
The key ingredients in this pastry recipe include almond meal (almond flour), arrowroot flour (or tapioca starch), and chia seeds. Xanthan gum is optional but helps improve the binding. Coconut sugar or rapadura adds natural sweetness (if you’re making a sweet pastry), while bicarbonate of soda and pinch of salt ensures lightness.
How to make this gluten, egg and dairy-free pastry dough
Start by mixing chia seeds, xanthan gum (if using), and hot water until a gel forms. Combine the dry ingredients in a food processor or bowl, then fold in the chia gel and mix until the dough comes together. Adjust the cold water gradually to achieve the right consistency. Wrap the dough in parchment paper, chill it in the fridge, and roll it out when ready to use. Bake at the bottom of the oven for approximately 10 minutes.
Serving suggestions and how to store
This pastry is ideal for gluten-free pie crust, tarts, or quiches, offering a delicious and sturdy base for your favourite fillings. Store it wrapped in parchment paper in an airtight container in the fridge for up to a week or freeze for longer storage. Thaw before rolling (see tips below for this) and baking.
Vary this to suit your dietary needs
For a nut-free version, experiment with sunflower seed flour or cassava flour as a substitute for almond meal. For a sweeter taste, increase the coconut sugar slightly. Adjust the consistency with water to suit the flour’s absorbency, ensuring the dough is workable without being sticky.
Ingredients
- 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
Method
- 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. If using a Thermomix 5 seconds, speed 4.
- Add the chia gel and process until the dough comes together. If using a 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 cooking will help colour the pastry. Cook time is approx. 10 minutes.
Store
- Store in an airtight container in the fridge or freezer.
Variations
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.Baking note
Always bake pastry items like pies and quiche on the bottom shelf of the oven (makes for a crisper pastry).instruction apple pie pumpkin pie flour mixture vegan butter plastic wrap rolling pin
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Hayley-anne says
Hi Georgia, I realise you created this recipe egg free, but could I replace the chia/xantham gum mixture with one or two eggs? Thank you.
Georgia Harding says
Hi Hayley-anne,
I haven’t tested it but it should be fine. I’d start with one egg (as they vary in size and adjust from there). Let me know how it goes G x
Jessica says
Hii!! Could you tell me how many calories this contains?
Well Nourished Team says
Hi Jessica, unfortunately we don’t have that information for this recipe, you could try entering the ingredients into an app perhaps that can track this information.
Angela Jordan says
Georgia, which brand of true arrowroot do you use in your kitchen? I have McKenzies Arrowroot(Tapioca Flour) in my pantry. Will this suffice?
Well Nourished Team says
Hi Angela, that is fine to use although it does have a preservative added. So I buy an additive free arrowroot or tapioca flour (they are interchangeable) at the health store.
Chantelle Gotts says
Hi G,
What could replace the Almond meal with? as unable to have almonds.
Well Nourished Team says
If you can’t use Almond Meal you could try Hazelnut Meal?