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–+ servings
This Gluten Dairy Egg-free Pastry is easy to make and perfect when you're needing a pastry to suit your dietary restrictions.

Gluten, grain, dairy and egg free pastry (also vegan)

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1 large pie base

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

Instructions

  • 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.

Notes

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).