Gluten Free Pastry Flour
Prep
5m
Total
5m
This gluten free pastry flour blend is a lightened and enriched version of our all purpose gluten free flour blend. Use it in everything from gluten free pie crust and scones to biscuits and puff pastry. You can even make it dairy-free!
Ingredients
2 servingsSteps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 400kcal 20%
-
Fat 2g 3%
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Saturated Fat 1g 5%
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Carbohydrates 85g 28%
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Fiber 2g 8%
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Sugar 10g 20%
-
Protein 10g 20%
-
Cholesterol 5mg 1%
-
Sodium 200mg 8%
Percent Daily Values are based on a 2,000 calorie diet.
Notes
For the all purpose flour blend.
For the all purpose gluten free flour in this blend, you can use Better Batter itself, or our mock Better Batter blend:
For 1 cup (140 g) mock Better Batter
42 grams (about 1/4 cup) superfine brown rice flour (30%)
42 grams (about 1/4 cup) superfine white rice flour (30%)
21 grams (about 2 1/3 tablespoons) tapioca starch (15%)
21 grams (about 2 1/3 tablespoons) potato starch (15%)
7 grams (about 1 3/4 teaspoons) potato flour (5%)
4 grams (about 2 teaspoons) xanthan gum (3%)
3 grams (about 1 1/2 teaspoons) pure powdered pectin (2%)
For the milk powder
I use whole milk powder and nonfat dry milk powder interchangeably here. Since I never make pastry without fat, I don’t notice a difference in the ultimate recipe regardless of which milk powder I’ve used.
If you can’t have dairy, you can use Native Forest coconut milk powder, or the following altered formula for 1 cup of gluten free dairy free pastry flour:
105 grams (mock) Better Batter all purpose gluten free flour blend (75% of total)
18 grams cornstarch (13% of total)
17 grams superfine blanched almond flour (12% of total)
For the all purpose gluten free flour in this blend, you can use Better Batter itself, or our mock Better Batter blend:
For 1 cup (140 g) mock Better Batter
42 grams (about 1/4 cup) superfine brown rice flour (30%)
42 grams (about 1/4 cup) superfine white rice flour (30%)
21 grams (about 2 1/3 tablespoons) tapioca starch (15%)
21 grams (about 2 1/3 tablespoons) potato starch (15%)
7 grams (about 1 3/4 teaspoons) potato flour (5%)
4 grams (about 2 teaspoons) xanthan gum (3%)
3 grams (about 1 1/2 teaspoons) pure powdered pectin (2%)
For the milk powder
I use whole milk powder and nonfat dry milk powder interchangeably here. Since I never make pastry without fat, I don’t notice a difference in the ultimate recipe regardless of which milk powder I’ve used.
If you can’t have dairy, you can use Native Forest coconut milk powder, or the following altered formula for 1 cup of gluten free dairy free pastry flour:
105 grams (mock) Better Batter all purpose gluten free flour blend (75% of total)
18 grams cornstarch (13% of total)
17 grams superfine blanched almond flour (12% of total)
Imported & edited by @johnnydallas24
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