Gluten-Free & Dairy-Free Pastry Flour Mix

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You're here because you want a true and tested gluten-free dairy-free pastry flour mix! I have developed this mix for my cottage bakery business and it is true and tested. I use it for my customers who request dairy-free pies and puff pastries and have had nothing but great feedback on it. If you pair this mix with my own recipes for pies and pastries, you'll get a dough that easily rolls without being brittle. See this gluten-free vegan apple pie lattice below!

closeup of an apple pie lattice, with red and green apples next to the crust.

This recipe is based on my gluten-free pastry flour, which contains milk powder as an allergen. I created this separate recipe for the dairy-free alternative because it requires several adjustments from the original version. Here we go!

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Gluten-Free Dairy-Free Pastry Flour
Storage
FAQ
Pairing

Gluten-Free Dairy-Free Pastry Flour

This flour mix is perfect to use in all your gluten-free dairy-free baking adventures! The ingredients work together with great synergy to make a pastry dough that will roll beautifully without being brittle, and retain its shape when used for a lattice or complex designs.

5 from 1 vote

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Course: ingredient

Cuisine: American

Keyword: dairy-free, gluten-free

Prep Time: 5

Total Time: 5

Amount: 1000 grams

Calories: 3797.7kcal

Author: Naelle @ GlutenFreeDIYers

Cost: 15

Equipment

1 Stand Mixer fitted with the whisk attachment
1 kitchen scale

Ingredients

250 grams white rice flour
170 grams corn starch
100 grams tapioca starch
120 grams potato starch
200 grams brown rice flour
70 grams coconut milk powder or certified GF oat milk powder
70 grams cassava flour
20 grams xanthan gum

Instructions

Precisely weigh all the ingredients and put them in the bowl of a stand mixer fitted with the whisk attachment.
Mix for 5 minutes on medium-low speed.
Store in a Ziploc bag, inside an airtight container.
Mark the bag with the earliest expiration date of all the ingredients, and use by that date! Enjoy!

Notes

If you need to make substitutions due to additional allergies or ingredient availability, please use the recipe blueprint below along with my GF flour guide.

Percentages are expressed by mass

25% starchy/low protein flour (like white rice flour if possible)
39% starch (almost half corn starch if possible)
20% medium protein flour
7% dairy-free milk powder (coconut, oat, rice, almond)
7% high water absorption flour (for moisture retention)
2% hydrocolloid

Nutrition

Storage

The good news is that all those dry ingredients have a long shelf-life. Most of the bags of flours I order have expiration dates between a year and a year and a half of when I receive them.

I always write on a Ziploc bag the earliest expiration date of the ingredients I used, so I know to use my flour mixture by then.

Store in a labeled Ziploc bag in an airtight container at room temperature.

FAQ

Can you give the recipe in volume amounts please?

My recipes are designed so that you can make adjustments if you need to substitute ingredients, which is why I calculate all proportions by mass. Each different gluten-free flours has its own density, and volume measurements will lead you astray if you make any substitution. Please take a look at my post on weighing ingredients for gluten-free baking for an in-depth explanation.

Pairing

Now that you have a gluten-free dairy-free pastry flour, you make all my pies and pastry recipes by simply using your vegan butter of choice (preferably one high in saturated fats like coconut-based). Here's a sample of my favorites!