These Delicious Gluten-Free Pastries are flaky, versatile little treats that hold up beautifully whether you fill them with jam, cheese, or shredded chicken. I’ve tested this dough multiple times to get a reliable, easy-to-handle texture that’s buttery without crumbling. If you like fruit-forward fillings, I often turn to the apple caramel bombs pastries for inspiration on sweet fillings and finishing touches.
Why Make This Recipe
- They deliver a true flaky, buttery bite without wheat — great for guests or family members on a gluten-free diet.
- The dough keeps well and can be shaped into turnovers, tarts, or simple hand pies for breakfasts, snacks, or parties.
- You can fill them savory or sweet, and they reheat very well for make-ahead entertaining.
- They use pantry-friendly gluten-free flours and a simple technique so you don’t need advanced pastry skills.
- Personal insight: I love this recipe because once you master the cold-butter method, you can adapt fillings endlessly — I often swap between sweet fruit and savory leftovers like pulled chicken from a slow cooker or instant pot.
For quick savory filling ideas, the 30-minute dinkies cheesesteak shows how fast flavorful fillings can come together.
Recipe Overview
- Prep time: 30 minutes (plus 30–60 minutes chilling)
- Cook time: 18–22 minutes at 375°F (190°C)
- Total time: 1 hour 30 minutes (including chilling)
- Servings: Makes about 8 medium pastries (or 12 small)
- Difficulty: Medium — basic pastry technique with attention to temperature
- Method: Cold-butter pastry dough mixed in a food processor or by hand, chilled, rolled, filled, and baked until golden.
My Experience Making This Recipe
I developed and tested this dough over several bakes to balance tenderness with structure so the pastries don’t fall apart when filled. The biggest discovery was using a mix of gluten-free rice and tapioca flours plus a touch of xanthan gum for elasticity. Chilling the dough for a full hour gave me consistent lift and flaky layers every time.
How to Make Delicious Gluten-Free Pastries
Begin by cutting 6 tablespoons (85 g) of cold unsalted butter into 2 cups (260 g) of a gluten-free flour blend (I use 1 cup brown rice flour + 1 cup white rice flour + ½ cup tapioca starch) with 1 teaspoon xanthan gum, 1 teaspoon salt, and 2 tablespoons sugar for sweet versions. Pulse in a food processor or rub with fingertips until the mix resembles coarse cornmeal, then add 3–4 tablespoons ice water until the dough just holds together. Wrap the dough and chill at least 30–60 minutes to firm the butter and hydrate the flours.
On a lightly floured surface, roll the dough to about 1/8-inch (3 mm) thickness and cut into circles or rectangles. Add about 2 tablespoons filling per pastry (avoid overfilling), brush edges with an egg wash if not egg-free, fold and seal with a fork, then chill 10–15 minutes on a baking sheet. Bake at 375°F (190°C) for 18–22 minutes until golden brown. For egg alternatives or guidance about egg usage in gluten-free doughs, see my note about eggs in gluten-free pasta which covers how eggs change texture and binding.
Expert Tips for Success
- Keep everything cold: chill butter, use ice water, and keep the dough chilled between shaping to achieve flakiness. A metal bowl and chilled grater help keep butter cold when using a box grater.
- Use a reliable scale: measure flours by weight (grams) for consistent results, especially with rice flours that pack differently.
- Don’t overwork the dough: handle gently and minimally to avoid developing toughness in gluten-free flours. Use a food processor for short pulses or a pastry cutter by hand.
- Blind-bake wet fillings sparingly: for juicy fruit fillings, pre-bake shells 8–10 minutes at 375°F (190°C) and cool slightly before adding filling to prevent soggy bottoms.
- For vegan or dairy-free pastries, swap butter for a solid coconut oil or a high-quality vegan butter and chill thoroughly to mimic butter’s behavior. For vegan sweet ideas, the mini pumpkin pie cups (gluten-free, vegan) show how well plant-based fillings perform.
How to Serve Delicious Gluten-Free Pastries
- Breakfast: warm with a dusting of powdered sugar and a side of Greek yogurt or a fruit compote.
- Brunch or tea: serve small pastries on a platter with mixed jams, clotted cream (or coconut cream), and fresh berries.
- Savory snack: pair warm pastries filled with shredded slow-cooked chicken, herbs, and a smear of mustard or aioli.
- Party platter: arrange a mix of sweet and savory mini pastries for easy finger foods and garnish with fresh herbs for color.
Storage and Reheating Guide
Store cooled pastries in an airtight container at room temperature for up to 48 hours to preserve crispness. For longer storage, refrigerate up to 4–5 days; bring to room temperature and re-crisp in a 350°F (175°C) oven for 6–8 minutes. Freeze unbaked pastries on a tray until firm, then transfer to a freezer bag for up to 3 months; bake from frozen adding 6–8 minutes to the bake time. If you use leftover chicken as a filling, prepare and store the filling separately; shredded chicken made in a crockpot reheats and stores well — see this best crockpot chicken breast method for moist, shreddable meat.
Recipe Variations
- Dairy-free: replace butter with chilled solid coconut oil (same weight) or vegan butter and chill well.
- Egg-free: use a flax “egg” (1 tablespoon ground flax + 3 tablespoons water per egg) for brushing or a light cornstarch slurry to seal seams.
- Savory: fill with caramelized onions, gruyère or dairy-free cheese, and pulled chicken or mushrooms for a vegetarian option.
- Sweet: swap fillings for lemon curd, apple-cinnamon mixture, or the flavorful caramel apple combo from apple caramel bombs pastries (use smaller portions to avoid sogginess).
Nutritional Highlights
- These pastries can be made with lower-refined-sugar fillings and whole-ingredient flours to increase fiber and reduce empty calories.
- They are naturally gluten-free when you use certified gluten-free flours — important for celiac or gluten-sensitive cooks.
- Allergen note: contains dairy and eggs unless you use the dairy-free or egg-free swaps above; cross-contamination risks exist if your kitchen also handles wheat. Serve one pastry per person as a snack portion (about 150–250 kcal depending on filling).
Troubleshooting Common Issues
- Dough crumbles and won’t hold: add 1 teaspoon at a time of ice water up to 3 more teaspoons, pressing gently until it barely holds; avoid overworking.
- Soggy bottoms with wet fillings: blind-bake shells 8–10 minutes and cool before adding very moist fillings; also drain cooked fruit or thicken with 1–2 teaspoons cornstarch per cup of filling.
- Pastries spread and lose shape: the butter got too warm — chill dough 30–60 minutes and work quickly, chilling shaped pastries before baking.
Frequently Asked Questions
Q: Can I make this dough ahead and freeze it?
A: Yes — wrap disk-shaped dough tightly in plastic and freeze up to 3 months. Thaw overnight in the refrigerator before rolling, and chill again briefly if it becomes soft during handling.
Q: How do I prevent gluten-free pastries from tasting gritty?
A: Choose a blend that combines fine rice flour with a starch like tapioca or potato starch for a smoother mouthfeel. Sift flours and weigh ingredients; a small amount of xanthan gum (¼–1 teaspoon per cup of flour blend) improves cohesion and texture.
Q: Can I use store-bought gluten-free pie crust?
A: You can, but textures vary. If using a store crust, follow package thawing instructions and blind-bake if you have wet fillings. Homemade gives better control over crispness and flavor.
Q: How do I re-crisp refrigerated pastries without drying them out?
A: Reheat in a 350°F (175°C) oven for 6–8 minutes wrapped loosely in foil for the first half, then uncovered briefly to finish and restore crispness without burning.
Delicious Gluten-Free Pastries
- Total Time: 90 minutes
- Yield: 8 medium pastries (or 12 small) 1x
- Diet: Gluten-Free
Description
Flaky and versatile gluten-free pastries that can be filled with sweet or savory fillings, perfect for any occasion.
Ingredients
- 6 tablespoons cold unsalted butter (85 g)
- 2 cups gluten-free flour blend (e.g., 1 cup brown rice flour, 1 cup white rice flour, ½ cup tapioca starch)
- 1 teaspoon xanthan gum
- 1 teaspoon salt
- 2 tablespoons sugar (for sweet versions)
- 3–4 tablespoons ice water
- Egg wash (optional, or egg alternative)
- Filling of choice (e.g., jam, cheese, shredded chicken)
Instructions
- Cut the cold butter into the gluten-free flour blend, xanthan gum, salt, and sugar until it resembles coarse cornmeal.
- Add ice water a tablespoon at a time until the dough just holds together.
- Wrap the dough and chill for at least 30–60 minutes.
- Roll the dough to about 1/8-inch thickness on a lightly floured surface.
- Cut into circles or rectangles.
- Add about 2 tablespoons of filling per pastry and fold, sealing the edges with a fork.
- Chill the filled pastries for 10–15 minutes on a baking sheet.
- Bake at 375°F (190°C) for 18–22 minutes until golden brown.
Notes
Keep all ingredients and tools cold for the best flaky texture. Use a reliable scale to measure flours by weight for consistent results.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg