Maggie Beer

Lemon tart03

Gluten Free Pastry

Lemon tart03

Step 1: Preheat oven to 200C

Step 2: In a heavy based saucepan combine the water, salt and butter.

Step 3: Bring to a simmer and add the flour and Xanthan gum. Stir vigorously with a wooden spoon. Lower temperature and continue to cook until pastry comes away from the sides and is well combined. Remove from heat and let cool to room temperature.

Step 4: Whisk the eggs to combine and add half the egg mixture slowly, incorporating fully before adding the final half. If the mixture is a dough texture when you add in the first half, you may not need to rest of the eggs mixture.

Step 5: Turn out onto a surface on which you have placed a further ½ cup gluten free flour and knead until shiny. Try to incorporate as little flour as possible so the pastry does not go crumbly.

Step 6: Chill pastry then using a rolling pin roll the pastry between two pieces of baking paper greased on both sides. Roll to half a centimetre thick and place in pie tins.

Step 7: Properties: browns beautifully, has a nice crispness and holds in moisture. Has a nice potato undertone which is very pleasant. Has a great shelf life, up to 5 days in fridge without going mouldy.

Step 8: Note: You could add 2 teaspoons of powder sugar and make a sweet pastry for fruit pies.

Step 9: Note: Gluten Free flour: Maggie use a mix of blended potato flour, rice flour, and maize flour in equal parts. Or you can purchase ready made gluten free flour mix from health food shops or supermarkets.


  1. 1 cup water
  2. 2 tspn salt
  3. 90g unsalted butter chopped and kept cold
  4. 150g gluten free flour Plus 1/2 cup extra for kneeding
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