[WATCH] Gluten-free pastry

Watch Sean Gravina make a gluten-free pastry using a blend of tigernut flour, buckwheat flour and brown rice flour. 

Rachel Zammit Cutajar
16 January 2015, 4:00pm
Watch Sean Gravina make gluten-free pastry with a blend of gluten-free flours
Gluten-free pastry

  • 300g gluten free flour (blend of tigernut flour, buckwheat flour and brown rice flour)
  • 1 tsp gluten free baking powder
  • 200g butter, cut into cubes
  • 70ml water
  • 30ml vodka
  • 1 tsp of sea salt

  1. Start by making the pastry. Blend a mixture of tigernut, buckwheat and brown rice flour and gluten-free baking powder.
  2. Place the dry ingredients into a food processor and blitz.
  3. Add the butter and pulse 10 times.
  4. Mix the vodka and water together and add enough to the pastry mixture for it to come together.
  5. Remove from the food processor and blitz until smooth.
  6. Wrap in cling film and allow to rest in the fridge for 1 hour.

Because this pastry does not contain gluten, it is a lot less flexible and therefore can be a bit difficult to roll. To facilitate working with gluten-free pastry, roll between two pieces of baking paper, flipping over and peeling off the paper every so often to make sure it doesn’t stick.

Adding half a teaspoon of xanthan gum will give the pastry a little more flexibility.

This recipe first appeared on Gourmet Today TV, aired on 16 January, 2015.


Rachel Zammit Cutajar graduated in economics from the University of Malta...