Gluten Free Millet Pastry

One of my all time favourite challenges (and something I’m yet to master) is an amazing vegan and gluten free pastry crust.

I know it’s possible to make a decent gluten free pastry crust but this usually involves a few eggs and a lot of butter (not enough of a challenge for me).  I also know it’s possible to make a pretty awesome vegan pastry crust, but that’s with the benefit of plain flour and vegan butter acts almost exactly as butter from animal sources.

I’ve developed a vegan spelt pastry crust that I am really happy with (recipe to come in a post soon). So now that I have crossed that off my list I want to continue experimenting with nutritious gluten free grain flours, such as millet and buckwheat, and try to develop a gluten free and vegan pastry crust that mimics butter pastry.

So here it goes. Whilst I’m not 100% happy with this recipe I thought that it might be fun to document the process I went through. Hopefully it will spark ideas on how to develop your own pastry (and please let me know if you do). It has quite an earthy taste and I think this is from the millet flour. The type of millet flour I used in this recipe is not as fine as other flours and the pastry is quite grainy because of this. If I was making this pastry again for a sweet dish I would definitely add some evaporated cane juice or unrefined sugar. For a savory crust I would add some more flavour using herbs and spices.


1 cup millet flour

1/2 cup gluten free flour (I make my own pre-mix – I will be posting this soon)

1/4 cup tapioca flour/starch

1 tsp baking powder

1 tsp xanthan gum

1 tsp salt

1 cup cold water

3 TBSP tahini (next time I would try a less bitter tasting paste, maybe cashew butter)

2 TBSP rice syrup

1 TBSP vegan butter

extra gluten free flour to roll out the pastry


Sieve all of the dry ingredients into a bowl and whisk together well.

Then add the tahini, brown rice syrup and the vegan butter. Stir this into the flour with a fork until it starts to combine. Then use your fingers to rub the tahini, brown rice syrup and vegan butter into the flour. As with regular wheat pastry, do this until it resembles course bread crumbs.

Once you are happy with this, add the cup of water and stir together with a wooden spoon until it comes together in a ball, you may want to use your hands to collect bits from the edge of the bowl. Once the dough has come together in a ball, form it into two flat discs and wrap with glad wrap. Pop this into the fridge to chill. I would give it 2 hours at the least. I left mine over night.

Before you roll out your pastry, pre-heat the oven to 180 degrees (350F) to blind bake your pastry.

Once your pastry dough has chilled get ready to roll it. You will want to flour a large surface to roll the pastry on. I like to lay down a strip of baking paper dusted with flour and have another strip ready to place on top of the pastry as you roll it, this stops the pastry from sticking to the rolling pin and makes it easier to transfer the pastry to your pastry tin. Remove one of the pastry dough discs from the fridge and turn it out onto the floured surface, sprinkle the top with some flour and top with the baking paper. Roll out with a rolling pin into a circle big enough for your flan tin.

Once you have the size you need, take the baking paper off the top of the pastry and roll the pastry onto the rolling pin while removing it from the piece of baking paper that was beneath it. Then roll the pastry from the rolling pin onto the lightly oiled flan tin.

Once you have the pastry comfortably in the flan tin (you don’t want to stretch it). You can prick the bottom of the pastry with a knife to ensure that air can be released while you are blind baking and that the pastry doesn’t ‘puff up’ too much. Cover the pastry with enough baking paper to come up the sides and fill the baking paper with pastry weights (I don’t have any so I used rice). This weighs the pastry down and also stops it from puffing up as it bakes. Bake the pastry for 10 minutes, remove the weights and baking paper and return to the oven for another 5 minutes to brown – only very lightly.

Once you have blind baked the pastry you can fill it with whatever you like!


Gather your ingredients…

Sieve and whisk all of your dry ingredients into a large mixing bowl…

Add the tahini, brown rice syrup and vegan butter.

Stir with a fork and once combined pinch the tahini, brown rice syrup and vegan butter into the flour until it resemble course bread crumbs…

Add the cold water and stir with a wooden spoon until the dough comes together in a ball…

Divide the dough in two, form each into flat round discs, wrap in glad wrap and place in the fridge for 2 hours to overnight.

Then turn the dough onto your lightly floured baking paper…

Flour the top of the pastry and top with another sheet of baking paper, roll out with a rolling pin to fit your pan…

Peel off the top sheet of baking paper, wrap the pastry over the rolling pin and lay into the tin…

Roll the rolling pin over the top of the tin to remove the excess pastry and create a neat edge…

Peel off the edge pieces of pastry…

Prick the bottom of the pastry with a knife and cover with baking paper, fill the baking paper with pastry weights (or in my case, rice)…

Blind bake for 10 minutes, remove the baking paper and rice and then bake for another 5 minutes (remember this is only pre-baking the pastry crust, so you don’t want to brown the pastry too much, you are only baking it to make sure it doesn’t go soggy after adding your fillings…

Make it savory…

Or sweet…

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2 thoughts on “Gluten Free Millet Pastry

  1. Pingback: Apple Pie (Not So Traditional) « Wholefoods Impostor

  2. Lovely. I adapted this to make it more savoury, and also to make do with what I had on hand. what I used:
    1 Tsp of salt=> 1 heaped tsp veggie stock powder
    2 tbsp rice syrup=> 1 tbsp black strap mollasses + 1 Tbsp asian chilli paste
    also 2 Tbsp mixed dried herbs.
    this turned out really well, but I think that 1 cup is too much water, maybe I did something too different?

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