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!
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Why use gluten free pastry flour in baking pastry?
Whenever I make gluten free pastry, not in recipe development but in my life, and for myself and my family, I use this recipe for gluten free pastry flour. My two basic recommended all purpose gluten free flour blends are Better Batter (the original blend) and Cup4Cup.
I almost always use Better Batter in my everyday baking. It is an all purpose flour, and isn't designed specifically for pastry or any other specialty application.
Cup4Cup is, at base, a pastry flour. It has a lot of starch, and a lot of milk powder. If you use it (or my mock Cup4Cup blend), then that's your pastry flour, just as it is.
But using Better Batter and building on it to make cake flour (with cornstarch and salt) or pastry flour (with cornstarch and milk powder) simplifies my baking life. And simplicity is always welcome.
You'll notice that most of my recipes for different types of pastry here on the blog call for an all purpose gluten free flour, not for pastry flour. Sometimes, I'll add cornstarch and milk powder as additional ingredients, but often I don't.
Using an all purpose GF flour in most recipes keeps things simpler and more approachable—and it works. But if you want to take your pastry-baking to the next level, and do it easily, use this formula.
This way, you'll turn Better Batter into pastry flour. Then, use that in place of Better Batter in all types of pastry recipes here on this site that call for an all purpose gluten free flour, in recipes like gluten free choux pastry and the other gf recipes below.
You must use a kitchen scale
Building any sort of blend requires you to use a digital kitchen scale for precise measurements. Volume measurements are inherently unreliable from unavoidable human error and lack of standardization in volume measuring tools like cups.
For consistent results in baking, you need the right ingredients—measured accurately. The flour blend you use in any recipe is the foundation of your success. It must be measured right.
How to use gf pastry flour
In conventional baking, pastry flour has less protein (in the form of gluten) than all purpose flour. That makes more tender baked goods.
In gluten free baking, our flour blend has protein from rice flour, but it also has xanthan gum as a binder. That's why an all purpose flour like Better Batter performs like an all purpose flour.
But rather than playing with all the proportions of Better Batter, here we add more starch to lighten the blend. And we add milk powder to soften it and create browning and flakiness.
Make classic gluten free pie crust
Our most classic gf pie crust is made with gluten free pastry flour, baking powder, salt, cold butter, and ice water. If you watch the how-to video in this post, you'll see me make the pastry flour, and then the raw pie crust.
Above, you see the bottom crust for our gluten free apple slab pie. Both recipes call for an all purpose gluten free flour blend, but ideally you'd use pastry crust.
Pastry crust will enhance every aspect of a light and flaky crust that browns beautifully and is tender in the center. Of course, you'll still have to use the proper cold ingredients and handle them with a light touch, as with all pastry.
Make laminated gluten free biscuits
These gluten free buttermilk biscuits are made by laminating the dough similarly to how you would make puff pastry. Lamination refers to the process of folding a packet, or chunks, of butter into flour, over and over to create the layers that you see in the biscuit above.
You can make this recipe, like the others, with a classic all purpose gluten free flour blend. But if you instead make it with pastry flour, your biscuits will be both tender and more flaky.
Of course, pastry flour is perfect for our gluten free drop biscuits, too. Just replace both the all purpose gluten free flour blend and the cornstarch in that recipe with this pastry flour blend, gram for gram.
Make a gluten free puff pastry tart
The ultimate laminated gf pastry dough is gluten free puff pastry. The simple apple tart above is made with a small sheet of puff pastry that's been scored, docked, and baked until golden brown and super flaky.
Making puff pastry is not difficult, but it does take time—even though most of the time is inactive time. You have to chill the dough in the refrigerator after each step, in between each “turn.”
The very idea of puff pastry can be very intimidating to make from scratch, so the flour I called for is an all purpose gluten free flour. It makes a lovely puff pastry—but all its best qualities are enhanced with pastry flour instead.
Make simple gluten free scones
These petite gluten free vanilla scones are made with a bit less butter than usual for a scone, but they also have an egg in the dough. The egg adds richness, and also structure to the scones.
This recipe calls for all purpose gluten free flour, plus dry milk powder and cornstarch. I often include the elements of pastry flour (cornstarch, milk powder) as separate ingredients, because the mention of “pastry flour” can feel overwhelming.
In any recipe that calls for these ingredients separately, you can replace all of those ingredients with pastry flour, gram for gram. So in these scones, that would mean 284 grams total gluten free pastry flour (227 g + 30 g + 27 g). That's only slightly more than 2 cups of pastry flour.
Substitutions for gluten free pastry flour ingredients
How to make gluten free dairy free pastry flour
In place of the cow's milk powder in this recipe for gluten free pastry flour, you can use powdered nondairy milk. I like Native Forest brand coconut milk powder best.
If you'd like to avoid milk powder entirely, you can use superfine blanched almond flour. You'll need different proportions. For one cup of nondairy gluten free pastry flour, the proportions are:
- 105 grams 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)
How to make gluten free, corn-free pastry flour
If you can't have cornstarch, you can try using arrowroot or even more potato starch (not potato flour).
How to make gluten free pastry flour, step by step
Gluten Free Pastry 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.
Notes
- 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)
WANT TO SAVE THIS RECIPE?
We'll send the recipe to your inbox, so you can come back to it later!
Thanks for stopping by!
Hi, I’m Nicole. I create gluten free recipes that really work and taste as good as you remember. No more making separate meals when someone is GF, or buying packaged foods that aren’t good enough to justify the price. At Gluten Free on a Shoestring, “good, for gluten free” just isn’t good enough! Come visit my bio!
Jenny says
Do you have any recommendations if starting with King Arthur measure 4measure? Better Batter doesn’t seem to be available near me and Cup4Cup is twice the cost of King Arthur, so I tend to keep King Arthur on hand. In your experience, will the pastry flour recipe need to be adjusted or will it be as successful if I just follow the recipe as if I was using better batter?
Nicole Hunn says
I’m afraid that, in my experience, you will not be as successful, no. King Arthur’s Measure for Measure flour has gritty rice flour and is not a properly balanced blend, so it’s particularly difficult to use in pastry applications where the flour really shines through. I understand how frustrating that is, and I wish I had a better answer for you, but my only other suggestion is to make my mock “Better Batter” blend or my mock “Cup4Cup” blend instead.
Agnes H says
Milk powder causes my mother horrible headaches. Is there anything I can use as a substitute at all?
Nicole Hunn says
Please see the text of the post under the heading “How to make gluten free dairy free pastry flour”
Attractive Mix says
HELP! I have also purchased c4c but have not found how to make it into pastry flour; does it need cornstarch and milk powder? Or just milk powder?
Nicole Hunn says
Cup4Cup is essentially already a pastry flour. You don’t do anything to it to use it in pastries.
Caroline Good says
Wow! Thank you SO MUCH for the clear explanations and directions/ingredients for converting AP flour to cake flour and pastry flour. I’ve searched for a simple, clear explanation and shame on me!, I should have just started here. :-) Wishing you continued success!
Nicole Hunn says
My pleasure, Caroline. I’m afraid it took me a bit too long to spell it all out than it should have. Glad it’s useful.
Cheri Seli says
Thank you so much, Nicole! I didn’t expect to hear back on a Saturday afternoon!
I’ve made that note in the biscuit recipe ~ can’t wait to give them a try. Southern girl that I am, I’ve really missed biscuits!
Have a great weekend.
Cheri Seli says
I made your GF Pastry flour and want to use it in biscuits, using your GF Biscuits/Extra Flaky recipe. Using the pastry blend, do I omit the milk powder and cornstarch from the biscuit recipe? Or do I need the additional? Sorry, but thanks for the help.
Nicole Hunn says
Hi, Cheri, You’ll add up the entire weight of flour, milk powder, and cornstarch in the biscuit recipe, and use the pastry flour blend for that entire amount (by weight). So in that recipe in particular, that would be 228 + 26 + 27 = 281 grams total (basically 2 cups (280 g)) gluten free pastry flour, and don’t add extra cornstarch or milk powder. I hope that helps!
Elaine says
Nicole, Brilliant! Thanks for this recipe to turn Better Batter/Mock Better Batter into Pastry Flour. It saves me from making two gf flour mixes. On another note, I have adverse effects when using xanthan gum so I substitute konjac powder for xanthan gum in your recipes and I’m good to go with no gastric distress.
Nicole Hunn says
Hi, Elaine, I’m so glad you enjoy the convenience of modifying mock Better Batter a bit to make gluten free pastry flour. And I’m extremely intrigued by your use of konjac powder. I simply can’t get on board with psyllium (no matter what, its odd taste shines through for me, and that’s a hard no!), but I’ve long sought a true xanthan gum/guar gum alternative. Thank you for sharing your success!
Cheri says
For the milk powder, have you ever tried dry buttermilk powder? How did it work?
Thanks for all the great GF recipes and tips.
Nicole Hunn says
Buttermilk powder adds an unwelcome acidity, Cheri. I don’t recommend using it instead of milk powder in a flour blend.
Diane Richards says
Have you tried dried Goat milk powder as a substitute? Thank you in advance.
Nicole Hunn says
Hi, Diane, I haven’t, no. I have heard of others having success with coconut milk powder, but I haven’t tried that in enough recipes to recommend it.
KANEEZ FARID says
Hi Nicole,
Thank you for the response to my pectin post. I will look into this. Also, is there a non dairy replacement for the whey protein isolate used in your bread flour? Thank you.
Nicole Hunn says
Please use the search function to find my in-depth post on gluten free bread flour, Kaneez. But the short answer is: not a very good one, no.
Kaneez says
Hi Nicole,
Thank you for your recipes. For the pectin powder , do you use Bernardin brand or can I use one without any sugar in the ingredients?? Thank you.
Nicole Hunn says
Hi, Kaneez, you actually must use one that doesn’t have any sugar or added ingredients. Just the pure powder. I only know of one brand that qualifies, called Pomona (discard the calcium packet). But perhaps there are others somewhere. Please see the details on my mock Better Batter in that post.
Leslie says
Dear Nicole, I really appreciate all the effort that I see in the development of your recipes, although I’m not on a doctor ordered gluten free diet , I do see the benefits. I currently am diagnosed with Hashimoto’s and some with this thyroid condition swear by the gluten free diet. Right now the transition is challenging since I have a husband that thinks some gluten-free recipes I make are too binding or make him feel too bloated. I was wondering if there are significant calorie differences between gluten free baking and non gluten? And I’ve heard one needs to up the water intake with eating gluten free because it has higher fiber content. Do you agree? All your recipes look really appetizing and I try them all the time. Keep up the great work!
Nicole Hunn says
I’m afraid I really don’t feel comfortable providing any nutritional advice, Leslie. I can tell you that there’s nothing about gluten free baking that necessarily requires more sugar or fat, if that’s what you’re asking. Just properly balanced recipes, which I provide. You may be thinking of packaged goods, since there’s a fair amount of noise about gluten free packaged goods not containing “enriched” flour like conventional ones. But enriched packaged products are not a significant source of nutrition.
Lissa says
Under the laminate biscuits, you say the laminate dough is made by folding chunks of flour into flour. I think you may mean butter. If you want me to delete this comment just let me kniw
Nicole Hunn says
Ugh you’re 100% right, Lissa! I’m so grateful you mentioned that, and I’m not ashamed of an honest mistake so no need to delete. Thanks!
Susan says
Can whey powder be substituted for dry milk powder? I always seem to taste the dry milk powder when I use it in baking, but do not taste the whey powder.
Nicole Hunn says
I’m honestly not sure, Susan. It’s a good question. Whey powder has a different chemical composition, and I worry that it would make a difference in higher amounts. Maybe try with just 2 cups, make some pie crust, and see if you like it!