Gluten Free Pastry Flour
A simple blend of an all purpose gluten free flour blend with added starch and milk powder to make the very best gluten free pastries of all types, from biscuits and pie crusts to puff pastry and more!
Servings: 2 cups (280 g) flour
Equipment
- Simple digital kitchen scale
Ingredients
- 224 grams Better Batter all purpose gluten free flour blend (80% of total) (See Recipe Notes)
- 28 grams cornstarch 10% of total
- 28 grams dry milk powder 10% of total (See Recipe Notes)
Instructions
- To make a gluten free flour blend of any kind, you will need a simple digital kitchen scale. Turn the scale on, and switch to grams (from pounds) if necessary by pressing the appropriate button on your scale.
- Place a large bowl on the scale and press “tare” to zero out the weight of the bowl. Add the Better Batter (or mock Better Batter blend) to the bowl, bit by bit, until the scale display reads 224 grams. This first ingredient can be added quickly and without much care, since you can remove some flour if you add too much.
- Press the “tare” button to zero out the weight of the Better Batter flour blend. Add the cornstarch, bit by bit, until the scale display reads 28 grams.
- Press the “tare” button to zero out the weight of the cornstarch. Add the milk powder, bit by bit, until the scale display reads 28 grams.
- Whisk vigorously to combine very well. Use in a recipe like pie crust, or place in a lidded container and store in a cool, dark place until you’re ready to use it to make pastry.
Video
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
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:
- 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%)
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)