Sunday, February 27, 2011


It seems like if you are a "true" yooper, you should know how to make pasty.  The Cornish introduced the pasty to the UP and the Finns perfected it. 
My mom is a great pasty maker.  When John and the kids were first on a gluten free diet, it bugged her to not be able make them pasties.  We would make crustless pasties which were very boring. 
I have finally figured out a recipe for gluten free crust.  The problem with it is that the dough is not very forgiving.  It does not stretch and tears easily.  The first times I made gluten free pasties, they were the ugliest pasties I had ever seen with a lot of patches over the tears.  I have now learned to use parchment paper to roll the crust and to put the top over. 
Yesterday, my mom and dad prepared the pasty filling and I made dough for crust.  John is the official roller of the crust in our house.  He is able to roll perfect circles.  His pasties are beautiful compared to what mine were in the past.  We made 18 regular sized pasties, 4 large ones and one pasty pie.
The real test happened later in the evening.  We brought a pasty to John's mom who also has celiac disease.  She has hated everything gluten free since she was diagnosed and had to go on the diet.  We very seldom hear from her that something tastes good.  We stopped at her house after snowshoeing at the Porkies.  She actually liked the crust! 

Recipe for Gluten Free Pasty Crust
Mix in bowl: (I use my Kitchenaid mixer with the regular beaters.)
1 cup white rice flour ( or 1/2 cup sorghum flour and 1/2 cup amaranth flour)
1/2 cup tapioca starch flour
1/4 cup potato starch
1/4 teaspoon salt
2 teaspoons xanthan gum

Rub into the above:
1/4 cup shortening and 1/4 cup butter

Mix together the following in measuring cup and then add to above and mix:
1/4 cup cold water
3 Tablespoons cold water
1 teaspoon vinegar

Roll this out with parchment paper. I put a piece of parchment paper on the bottom and a piece on the top. When the dough is the size you want it, add the inside mix on one side. Use the parchment paper to get the dough over the top. Then put your sides together.
Rolling it out is the worst part because it does not give very much. Be careful that the parchment paper does not get wrinkled. Wrinkles will cause the dough to tear.
The above batch makes about 3 pasties so double or triple if needed.


  1. This is a late comment but I am so happy to see someone else trying to make gluten free pasties! I am on a quest! I will try your recipe. Thanks for sharing.

  2. I work for Marquee Marque Pasties ( and we have been getting a TON of people asking about gluten free pasties. I think I am going to try your recipe out and see what I get. Maybe we can cater to the gluten free market!

  3. AmyJo, just an FYI you cannot cook gluten free pasties and regular pasties in the same kitchen as you risk cross contamination. As a Celiac, please fully research cooking GF before you give it to the public.