Name: Gluten-Free Danish Pastry (Pain aux Raisins) Recipe
Prep time: 1 h
Cook time: 30 min
Total time: 3 h 30 min
Cuisine: French
Ingredients: 260 g (1 cup + 1 tbsp) whole milk; ½ tsp vanilla bean paste (or 1 tsp vanilla extract); 3 UK medium/US large egg yolks; 75 g (⅓ cup + 1 tbsp) caster/superfine or granulated sugar; 30 g (¼ cup) cornstarch (US)/cornflour (UK); 30 g (2 tbsp) unsalted butter, cubed; 10 g (2 tbsp) whole/rough psyllium husk (or 8 g if powder); 120 g (½ cup) cold water; 155 g (¾ cup + 3 tbsp) potato starch (or equal weight arrowroot starch, cornstarch, or tapioca starch); 130 g (¾ cup + 1 tbsp) brown rice flour (finely milled) plus extra for dusting (or millet flour); 25 g (3 tbsp) sorghum flour (or buckwheat, white teff, or gluten free oat flour); 50 g (¼ cup) caster/superfine or granulated sugar; 5 g (1 ¾ tsp) xanthan gum; 5 g (1 tsp) salt; 8 g (2 ½ tsp) instant yeast (or 10 g active dried yeast); 100 g (⅓ cup + 1½ tbsp) whole milk, cold; 2 UK medium/US large egg yolks, cold; 200 g (1 ¾ sticks) cold unsalted butter (for butter block); 100 g (⅔ cup) sultanas or raisins; 1 UK medium/US large egg, whisked (for glazing)

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Introduction

Gluten Free Danish Pastry, or Pain aux Raisins, is a delightful layered pastry filled with creamy vanilla custard and plump raisins. This recipe creates a tender, flaky, and buttery treat perfect for breakfast or afternoon tea, all without gluten.

The image shows seven golden brown raisin swirl pastries arranged closely together on white parchment paper over a white marbled surface. Each pastry is thick and round with visible layers of soft, fluffy dough spiraled tightly from the center outward. The top layer is shiny and slightly crispy, with a few raisins scattered throughout the swirls. The edges are a deeper caramel color, giving a toasted look. The texture appears both flaky on the outside and tender inside, with the raisins adding dark brown contrast against the warm yellow dough. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For vanilla pastry cream:

260 g (1 cup + 1 tbsp) whole milk
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
3 UK medium / US large egg yolks
75 g (⅓ cup + 1 tbsp) caster / superfine or granulated sugar
30 g (¼ cup) cornstarch (US) / cornflour (UK)
30 g (2 tbsp) unsalted butter, cubed

For gluten free Danish pastry:

10 g (2 tbsp) whole / rough psyllium husk (8 g if using powder)
120 g (½ cup) cold water
155 g (¾ cup + 3 tbsp) potato starch (or arrowroot, cornstarch, or tapioca starch)
130 g (¾ cup + 1 tbsp) brown rice flour (finely milled), plus extra for flouring
25 g (3 tbsp) sorghum flour (or buckwheat, white teff, or gluten free oat flour)
50 g (¼ cup) caster / superfine or granulated sugar
5 g (1 ¾ tsp) xanthan gum
5 g (1 tsp) salt
8 g (2 ½ tsp) instant yeast (10 g if active dried yeast)
100 g (⅓ cup + 1 ½ tbsp) cold whole milk
2 UK medium / US large egg yolks, cold
200 g (1 ¾ sticks) cold unsalted butter (for the butter block)

Other:

100 g (⅔ cup) sultanas or raisins
1 UK medium / US large egg, whisked (for glazing)

Instructions

Step 1: Make the vanilla pastry cream. Heat milk and vanilla paste in a saucepan over medium-high heat until boiling. In a bowl, whisk egg yolks and sugar until pale and ribbon forms. Add cornstarch and whisk until smooth.
Step 2: Slowly pour hot milk into egg mixture while whisking. Return to saucepan and cook over high heat, whisking constantly until thickened (1-2 minutes). Remove from heat, add butter, and whisk until smooth. Cool completely, stirring occasionally.
Step 3: Prepare the psyllium gel by whisking psyllium husk with cold water in a small bowl. Let gel form for 20-30 seconds.
Step 4: In a large bowl or mixer, combine potato starch, rice flour, sorghum flour, sugar, xanthan gum, salt, and yeast. Make a well and add cold milk, egg yolks, and psyllium gel.
Step 5: Mix with a wooden spoon or dough hook until dough begins to form. Knead by hand or mixer until homogeneous and firm, with no dry patches. Set aside.
Step 6: Prepare the butter block by slicing cold butter into pieces, placing them in the center of baking paper. Fold paper over to create an 8-inch (20 cm) square. Tap and roll butter with rolling pin until pliable but not soft.
Step 7: Laminate the dough with the butter block. Roll dough on floured surface into an 8×16 inch (20×40 cm) rectangle. Place butter block over half the dough, fold the other half over it.
Step 8: Turn dough 90 degrees, gently tap with rolling pin, then roll out to 8×22 inch (20×55 cm). Fold ends inward to meet in center, then fold in half (book fold). Wrap and chill 20-30 minutes.
Step 9: Repeat the book fold: roll out chilled dough to 8×22 inch rectangle, fold ends to center, then fold in half. Wrap and chill 20-30 minutes.
Step 10: Soak sultanas/raisins in hot water for 10 minutes to plump. Drain and squeeze excess water.
Step 11: Roll out chilled pastry to a 10×16 inch (25×40 cm) rectangle about ⅓ inch (8 mm) thick. Spread cooled pastry cream evenly, then sprinkle with sultanas.
Step 12: Roll pastry from the short side into a 10 inch (25 cm) log. Chill if too warm. Slice into 1 inch (2.5 cm) thick pieces using baker’s thread, fold ends underneath to secure shape.
Step 13: Place pastries on lined baking sheets, 2 inches (5 cm) apart. Cover lightly with cling film and proof in warm spot for 2 hours or until slightly puffed.
Step 14: Heat oven to 430ºF (220ºC). Brush pastries with egg wash. Bake first tray for 5 minutes at 430ºF, then reduce to 350ºF (180ºC) and bake 20 minutes more until deep golden.
Step 15: Remove first tray, increase oven temperature back to 430ºF and bake second tray the same way. Cool pastries on racks. Optionally brush warm pastries with heated apricot jam.

Tips & Variations

Use baker’s thread or unflavored dental floss to slice the roll to keep the pastry’s shape intact instead of a knife.
If your kitchen is warm, chill the dough or butter block briefly to prevent the butter from melting.
You can substitute the powdered starches and flours with alternatives like millet or buckwheat, though flavor and color may vary slightly.
For a vegan version, substitute dairy and eggs with suitable plant-based alternatives, but results may vary.
Try adding a cherry-cheese filling as a variation, though this has not been extensively tested.

Storage

These pastries are best enjoyed warm or on the day they are baked. Store leftovers in an airtight container at room temperature for 2-3 days. Reheat briefly in the microwave for 20-30 seconds to soften before serving; note they may lose some crispness.

How to Serve

A close-up of two golden-brown spiral pastries with flaky, crisp edges and soft, layered interiors showing multiple swirls of dough. The pastries have a shiny, slightly glazed surface with embedded dark raisins that are scattered throughout each swirl, adding texture and contrast. The pastries are placed directly on a white marbled surface, with some crumbs scattered around them, creating a casual, fresh-baked look. One pastry is slightly broken revealing its airy and tender inner layers, while the other remains whole, displaying its round shape and even layering. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I skip the psyllium husk?

The psyllium husk is essential for this recipe as it provides structure and elasticity to the gluten free dough. Skipping it will affect the dough’s performance and final texture.

Can I prepare the pastries in advance and freeze them?

While this hasn’t been tested extensively, you can try assembling the pastries, freezing them, and baking from frozen to see how they hold up. Alternatively, you can assemble them the day before, refrigerate overnight, and bake fresh the next day.