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Gluten Free Pastry Flour
Gluten free pastry flour

Well and Good Gluten Free Pastry Flour is a first in the Australian market. It is perfect for making buttery, delicious gluten free pastry for quiches and smooth textured pastas that don’t fall apart when cooked. Bring out your inner Italian and create your own fresh fettuccini, spaghetti and gnocchi.

For all you pie lovers, create shortcrust or puff pastry which performs and tastes just as good as regular wheat based flours. You can bake products, freeze and then thaw when you’re ready to eat.


Corn Starch, Rice Flour, Dextrose Monohydrate, Modified Starch(Tapioca, Corn), Thickeners (Sodium Carboxymethyl Cellulose, Hydroxy Methyl Cellulose, Methyl Cellulose), Sugar, Psyllium Husk, Iodised Salt, Vegetable Gum (Xanthan), Emulsifier (Mono and Diglycerides of Fatty Acids) Colour (Turmeric).

Gluten Free Shortcrust Pastry

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Follow our gluten free shortcrust pastry recipe to create pies, quiches and tarts and a lot more. This pastry is perfect for sweet or savoury dishes.


  • 3 Cups (400g) Gluten Free Pastry Flour
  • 5 tablespoons (100g) cold margarine
  • 1 cup (250ml) water
  • Extra GF flour for dusting


  1. In a large bowl, combine pastry flour, margarine and water. Mix by hand to form elastic dough.
  2. Dust your bench with gluten free flour and gently knead the dough to a smooth consistency.
  3. Roll the dough into a 4mm thick sheet and cut circles to fit the pie or tart tin you're using.
  • For pies add desired fillings, top and bake for 19-24 minutes
  • For Tarts or Quiches blind bake for 12-14 minutes at 180°C (fan forced).
We've had customers provide some fantastic feedback on this shortcrust pastry. You can create a delicious apple tart that is an amazing dessert served with a creamy scoop of homemade ice cream. For school lunches, make mini quiches on the weekend and avoid the mid-week rush of making lunches.

Expert Tip

Use cold margarine straight from the fridge; it's easier to work with and will result in a lighter and flakier crust.

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