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Gluten-Free Danish Pastry (Pain aux Raisins) Recipe

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4.5 from 119 reviews

A delicate and flaky gluten-free Danish pastry (Pain aux Raisins) made with a homemade vanilla pastry cream and layered with rehydrated sultanas or raisins. This recipe uses a unique blend of gluten-free flours and psyllium husk for texture, with a laminated butter block to create the classic buttery layers of traditional Danish pastry. Perfect for those avoiding gluten who want a delicious, authentic French bakery-style treat.

Ingredients

Scale

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

Gluten Free Danish Pastry Dough

  • 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)

Other

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

Instructions

  1. Make the Vanilla Pastry Cream: Heat milk with vanilla bean paste in a saucepan until it boils. Whisk egg yolks with sugar until pale and ribbon-like, then mix in cornstarch. Temper the egg mixture by slowly whisking in hot milk, then return to heat and cook until thick for 1-2 minutes. Remove from heat, whisk in butter until smooth, and cool completely, stirring occasionally to prevent skin formation.
  2. Prepare Psyllium Gel: Whisk psyllium husk with cold water in a small bowl; gel will form in 20-30 seconds. Set aside.
  3. Make the Dough: In a large bowl or stand mixer, combine potato starch, brown rice flour, sorghum flour, sugar, xanthan gum, salt, and yeast. Create a well, add cold milk, egg yolks, and psyllium gel. Mix until dough comes together, then knead until homogeneous and firm, coming away from bowl sides. Set aside.
  4. Prepare the Butter Block: Slice cold butter, arrange in a square on baking paper, fold paper around it, flip, and gently hit with rolling pin. Then roll firmly to an even ~8 inch (20 cm) square block, pliable but not soft. Chill briefly if necessary.
  5. First Book Fold (Lamination): Lightly flour surface or work on baking paper. Roll dough into ~8×16 inch (20×40 cm) rectangle. Place butter block on half the dough, fold dough over butter to enclose. Rotate dough 90°, tap gently with rolling pin to adhere butter, then roll into ~8×22 inch (20×55 cm) rectangle. Fold both ends toward center, then fold in half to create a book fold. Wrap in cling film and chill 20-30 minutes.
  6. Second Book Fold: Repeat the folding process on floured surface: roll to same rectangle size, fold ends in and then in half again. Wrap and chill another 20-30 minutes.
  7. Prepare Sultanas/Raisins: Soak in boiling water for 10 minutes, then drain and squeeze out excess water.
  8. Assemble the Pastries: Roll chilled pastry to slightly larger than 10×16 inch (25×40 cm), trim to size. Whisk and smooth the cooled pastry cream over dough, sprinkle evenly with sultanas/raisins. Roll from short side to form a ~10 inch (25 cm) log. Slice into 1 inch (2.5 cm) pieces using baker’s thread or floss. Fold ends under to secure shape and place on lined baking sheets, spacing at least 2 inches (5 cm) apart. Cover lightly and proof in warm spot for about 2 hours until slightly puffed.
  9. Bake the Pastries: Preheat oven to 430ºF (220ºC) with rack in middle. Brush pastries with egg wash. Bake first tray at 430ºF (220ºC) for 5 minutes, then reduce to 350ºF (180ºC) for 20 minutes until golden brown. Remove tray, increase oven to 430ºF (220ºC), bake second tray the same way. Cool 5-10 minutes on tray before transferring to wire rack. Optionally brush warm pastries with heated apricot jam for shine.
  10. Storage: Best eaten warm or same day. Store in airtight container 2-3 days at room temperature; reheat in microwave 20-30 seconds to soften before serving.

Notes

  • Cold milk, water, and egg yolks in dough skip initial refrigeration step common in Danish pastry recipes.
  • If using active dried yeast, activate in warm milk with sugar before adding; use 10 g yeast for this substitution.
  • Psyllium husk is essential for dough structure; do not skip.
  • You can substitute various flours as noted, but buckwheat flour may impart stronger flavor and darker color.
  • Butter slices for block should be about ¼ inch thick, but will be compressed during rolling.
  • Pastries can be assembled day before, kept refrigerated overnight, and baked fresh next day.
  • Baker’s thread or dental floss helps keep swirl shape intact when slicing—using a knife may squash the rolls.
  • Almond milk can substitute whole milk, but avoid coconut milk due to high fat content.

Keywords: gluten free, Danish pastry, pain aux raisins, vanilla pastry cream, laminated pastry, sultanas, yeast dough, baking

Find it online: https://hannahdelgado.com/gluten-free-danish-pastry-pain-aux-raisins-recipe/