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RECIPE: gluten-free-pastry, grain-free-pastry – two ingredients

Grain Free Pastry by tania CR

[quote style=”boxed”]I LOVE this pastry and am so excited to be sharing it with you.  Make it your own.  Just have a go!  It is so simple, can be used for all kinds of dishes including pies, tarts, chips, biscuits – anything you would love to eat that includes pastry.  The best bit – it takes 2 ingredients, takes a few minutes to make, and is gluten-free, grain-free, nut-free, dairy-free and sugar-free![/quote]


  • mixing bowl
  • food processor
  • non stick baking paper
  • baking tray or pie dish or baking dish (what ever you like really)


  • 1 cup of pepitas (whole) 
  • 1 egg (room temperature)

NOTE:  for a bigger batch of gluten-free-pastry (grain-free too!) just multiply it out.  Sooooo simple – for example, if you want to double the mix – 2 cups of pepitas + 2 eggs (I reckon you get the drift)


[quote style=”boxed” float=”right”]click on the photo above for a looksee[/quote]
  • Preheat your oven to 175C
  • You do need a blender of some description here
  • Mill the pepitas until they resemble fine bread crumbs (meal)
  • Place the meal into a mixing bowl
  • Add your egg
  • Combine with a fork until it starts to come together into a bit of a lumpy ball
  • Using your hands – scoop up all of the mix and push it into a ball with your hands
The key to making this pastry work – that is being able to roll it out thinly, is ONE:  eggs must be at room temperature and fresh  TWO: use your hands and keep working the dough for a little while – a couple of minutes – massaging some love into the ball and kind of squishing it until it gets a bit softer and more pliable – this action helps to relax the proteins and stretch them – making the pastry super easy to roll out.
  • Using two sheets of non stick baking paper (see photo) – roll out the pastry (remember to roll in all directions for an even pastry – you can trim it into any shape you like)
  • Keep rolling until you have the desired thickness
  • I used a pie dish – gently lifting the pastry and placing it into the pie dish – trimming away excess and patching any holes or thin bits
  • [hr]

    [quote style=”boxed” float=”left”]extra info, hints & tips[/quote]

    • you can use any seed or nut for this dish – just REMEMBER some nuts contain a lot more oil – eg pecans!
    • you can add fresh or dried herbs to the mix, anything you like really to make your own savoury chips or dipping biscuits (see Savoury Chips below)
    • you can make a full pie with this pastry – an actual lid!
    • if you don’t like the greeness of the pastry – use a light coloured nut or seed – easy
    • REMEMBER to blind bake it – either use a fork to prick some holes into the base to let the air out or use some pastry weights (this is for pie dishes only)
    • If you are going to make a pie or tart – REMEMBER to BAKE THE PASTRY for 5 minutes to “seal” it enough to take the wet ingredients
    • a THICKER base is ideal if you are planning a lot of filling
    • KEEP THE MOISTURE content low if you can

    Sweet Potato Pie

    I simply used some left over roasted sweet potato, freshly chopped sage, black pepper and some salt to taste – 3 eggs and some goats fetta – mixed it together like I would for a frittata – poured it into the already baked pastry mold, cooked until the centre was just set – still a slight wobble, removed from oven – gently removed from the baking dish and served with a rocket and pear salad!

    Cheese Crisps/Savoury Chips

    • To a single mix (before adding the egg) of the ground meal – add a quarter of a cup of finely grated cheese (I prefer Parmesan) and combine well – add the egg – combine as per method above.
    • Roll out thinly and bake
    • remove from the oven – place on a cooling rack
    • break up into lovely crisps

    Easy as….. xxx Tania

    About the Author:


    1. Peta Horne November 7, 2013 at 9:19 am

      WOW Tania!
      Just what I was after… and so simple 🙂
      Have been even making dishes without pastry instead of making the difficult gluten free version.
      Now I am all sorted.
      Thanks so much – once again xx

      • Tania Hubbard November 7, 2013 at 1:40 pm

        Hey there Peta – so happy you love the gluten-free-pastry (grain-free as well – yippee). Sometimes giggle at myself that things in my test kitchen take so long – but always happy with the end result and always super happy to share the cuddle! xx Tan

    2. Carla November 7, 2013 at 10:43 pm

      I am so excited to see this recipe and can’t wait to try it! Sooo many healthy recipes call for almond meal/flour and as that’s deadly for me, it’s off the menu! Would it work with linseeds too?

      • Tania Hubbard November 8, 2013 at 8:02 am

        Hi there Carla, thanks for your message. I love that it is nut free too! Took me ages to work it out but am totally happy it is only two ingredients and you have gluten-free-pastry (grain-free & nut-free)!. I have not tried it with just ground linseed. I have tried it with ground linseed, pepitas and some sesame seeds (not sure if you can have them) and it was delicious. xx

    3. Ruth November 8, 2013 at 8:02 am

      Sounds delicious and is now at the top of my weekend cooking list . 🙂 Thanks Tania

      • Tania Hubbard November 8, 2013 at 8:30 am

        Hey there Ruth – I am totally excited about this – have fun with it – make it your own. I have only had a couple of people who were not keen on the pumpkin taste – I reckon adding some lovely herbs is a good way to go. Or use something else (check out the alternatives!) – some meal and a cackle berry – pastry is done! xxxxxxxx

        • Pongodhall June 12, 2015 at 6:11 pm

          I love the pumpkin seed idea, then the linseed, and… The sunflower too. We love pastry and PIES mmmmmmm!
          I would give this a go but have never heard of cackleberry and it sounds really funny!
          What would be an equivalent in Ireland? Raspberry, blackberry, strawberry, love them all.

    4. Fifi November 14, 2013 at 6:48 am

      Yum! And Yay!

      I used this recipe last night for a chicken and vegetable pie. As I didn’t have enough sunflower seeds to make the quantity I needed, I experimented and added some other things from the pantry which needed to be used up. These included Linseeds, coconut flour and almond meal. No idea about individual quantities, but about 3 to 4 cups in all.

      It was very good. Thank you. Great to have this recipe.

      • Tania Hubbard November 14, 2013 at 10:37 am

        That is so cool……… I love that you just had a go and made it your own. I am so excited! Once you know you can do it (cause really at the end of the day that is all that really matters) and you have the confidence to open the pantry doors and go YES I CAN – the rest is totally easy and fun. It looks like you have created a brand spankin new recipe BTW – feel free to share here if you like – maybe a photo of you and the new pastry? That would be awesome! xxxx

    5. Fifi November 14, 2013 at 8:43 am

      Oh yeah, looks like I didn’t have any pepitas either. It worked out beautifully with the sunflower seeds.

    6. Jane C November 14, 2013 at 5:54 pm

      Hi Tania,
      Could it be used for sausage roll pastry?

      • Tania Hubbard November 14, 2013 at 6:02 pm

        Hey there Jane, yep – I made some really lovely sausage rolls the other day. I used the sunflower seeds instead of pumpkin seeds – a milder flavour and really enhanced the mixture of lamb, rosemary, beef, dates & rosemary I stuffed in there……… I made the pastry a bit thicker probably about 2mm (or a little under less – too thin and it has kind of fallen apart) and just had to use a bit of water to seal the two edges (I lapped them over each other and used the water on the bottom bit to stick the top bit – I reckon you know what I mean!)………. you could also use an egg wash if you like.

        I precooked the meat and spices until all liquid was gone, cooled it off mooshed in some dates and freshly chopped rosemary, I had some left over roasted sweet potato so added that and some pepper and a pinch of salt and shaped the wee sausages – wrapped em up in some pasty and that was pretty much it. Cooked for about 10 minutes at 175C. Haven’t tried with raw meat directly into the pastry for the good ole sausage roll……… I will give it a crack though!

        • Jane C November 16, 2013 at 6:46 pm

          Fantastic! Thanks for all the details. Will be giving this a go real soon!

        • Tanya July 29, 2015 at 9:56 am

          Did you ever try it with the raw meat?
          Curious to know 🙂

          • Tania Hubbard August 13, 2015 at 5:32 pm

            Hey there Tanya, I did try it with raw chicken mince with some thyme, pepper and a dash of salt. The salt made the chicken go a bit liquidy. Next time I did it without salt and baked it like a flat tart – it was really lovely. Cooked it at a lower temperature….. xxx tania

    7. Nicola November 14, 2013 at 7:03 pm

      Looks great! What would you recommend for somebody who needs egg-free pastry? Chia gel? We’re not super keen on egg substitutes from a packet…

      • Tania Hubbard November 14, 2013 at 7:49 pm

        Hiya – I did a chia seed gig with this pastry a while back. I found the gel made it gluggeee – so, I ground down 1 tablespoon of chia seed into a meal, added that to the pastry meal, combined really well and then added 3 tablespoons of warm water – mixed by hand to bring together all three ingredients and it worked!

        I did have to add a wee bit more water – leeeetle leeeetle bits until it came together and didn’t crumble – it was a bit harder to roll out – if you can’t roll it – press it into the pie mould with slightly wet fingers….. would love to know how you go! xxxxxxx

        • Nicola November 15, 2013 at 9:07 am

          Thanks so much! Will definitely give it a go and let you know how it turns out 🙂

        • Pongodhall June 12, 2015 at 6:22 pm

          An now I am wondering if some of my best friend …psyllium (burger etc best friend too) will fit in here, just a pinch?
          An….. If chia works, good for me, but others? Flax seed egg?
          I don’t mind a tsp of coconut oil if it will not play nicely.
          Experimenting in the kitchen coming up!

    8. kate November 15, 2013 at 9:28 am

      Hi when u say grind it down to find bread crumbs I have a thermomix and was just wondering if it would still work if I ground it down to resemble flour ie very fine? or is that what u mean? TIA Oh and now just to find a recipe for vegetarian sausage rolls so I can make this for my friend with severe food allergies!

      • Tania Hubbard November 15, 2013 at 9:34 am

        Hiya – usually in the ole Thermo – if you grind one cup on speed 8 for 8 seconds you will have a pretty good meal – you can go longer if you like – if very fine meal – it can be a bit oily. xxx

        • kate November 17, 2013 at 5:55 pm

          ta darl am going to make this now as have already made my filling!

    9. Jasmine | The Gluten Free Scallywag November 18, 2013 at 3:47 pm

      This is a BRILLIANT pastry recipe – I love it! Going to try this out shortly.

    10. Ammie January 29, 2014 at 7:56 pm

      Oh my goodness, I wish I didn’t find this just before bed my mind is going crazy with baking excitement, I can’t sleep must bake!

      • Tania Hubbard January 31, 2014 at 1:04 pm

        Hi there Ammie, thanks for popping by. I sure hope you ended up getting some snore time in! I love baking and this pastry is my all time favourite – I reckon I have more than 75 different dishes I can do now with this recipe….. one of these days I will get them all onto the Internet! xxxxxxxxxx

    11. Casey February 4, 2014 at 7:23 pm

      Hi Tania,

      I don’t have any eggs at room temperature. How much will this effect the final outcome?

      • Tania Hubbard February 6, 2014 at 7:57 pm

        Hi there Casey

        room temperature eggs prevents the pastry from being a bit “tough” – the protein in room temperature eggs is much more relaxed. BUT – I have done this recipe with eggs from the fridge and it works pretty good – the key is to make sure the egg white is really well combined. Enjoy

    12. Angela May 20, 2014 at 6:19 pm

      OMG I can’t stop making this Easy Peasy reciepe and make crackers out if it . Thank you Tania so much Can’t wait for your Brisbane work shop 🙂

      • Tania Hubbard June 2, 2014 at 6:41 pm

        Yippeee lovely Angela – I love it and will be back in Brisbane soon! I add a bit of rosemary and crunchy salt to the pastry for something a wee bit nice xxxxxxx

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