Gluten-Free Vegan Pastry Crust

Try your own blend of gluten-free flours! This will also work well with 1 cup of white rice flour and 1 cup of brown rice flour.

Prep Time

140 minutes

Cook Time

0 minutes


2 Tarte Doughs


1⁄2 cup flour, white rice
1⁄2 cup flour, brown rice
1⁄4 cup flour, buckwheat
2 tablespoons sugar
1⁄4 teaspoon salt
1⁄4 teaspoon xanthan gum
6 tablespoons butter, non-dairy (chilled)
6 tablespoons water (cold)


In a large bowl, sift together dry ingredients. Remove vegan butter from refrigerator and dice into workable pieces. Cut the butter into the dry mixture, using your fingers to crumble the dough. Add cold water 2 Tbsp at a time and continue to work with fingers. Once the dough has reached a consistency where it will hold together, roll onto a countertop and work into a ball. Wrap in plastic wrap and chill for at least 2 hours. When ready to use, roll out on a lightly floured surface into a sheet about 1/4-inch thick. If it is difficult to roll, try rolling the dough between two pieces of wax or parchment paper.