The Best Gluten Free Puff Pastry Recipe: Flaky and Delicious Recipe
This gluten free puff pastry recipe delivers a flaky, buttery, and delicious pastry suitable for both sweet and savory dishes. Using a special gluten-free flour blend and cold ingredients, the laminated dough technique creates beautiful layers that rival traditional puff pastry. Perfect for fruit tarts, quiches, sausage rolls, and more, it’s an ideal recipe for those with gluten intolerance who want bakery-quality results at home.
- Prep Time: 45 minutes
- Cook Time: 18 minutes
- Total Time: 1 hour 3 minutes
- Yield: 1 standard puff pastry sheet (good for 6-8 servings depending on recipe use) 1x
- Category: Baking & Tips
- Method: Baking
- Cuisine: Gluten Free
- Diet: Gluten Free
Ingredients
Scale
Dry Ingredients
- 2 to 2 ½ cups gluten-free all-purpose flour blend (rice flour, tapioca starch, potato starch, xanthan gum included)
- 1 ½ teaspoons sea salt
- 3 teaspoons sugar
Wet Ingredients
- 1 to 1 ½ cups cold unsalted butter, frozen and grated
- ½ to ¾ cup ice-cold heavy cream or ice-cold water (about 10–12 tablespoons)
- 1 large egg (optional, for brushing)
Instructions
- Prepare Ingredients: Ensure all ingredients especially butter and liquids are cold. Freeze butter until firm and chill water or heavy cream in the refrigerator or over ice.
- Mix Dry Ingredients: In a large bowl, combine the gluten-free flour blend, sea salt, and sugar thoroughly.
- Cut in Butter: Using a pastry blender or food processor, cut grated frozen butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces.
- Add Cold Liquid: Gradually add ice-cold heavy cream or water, mixing gently until the dough just comes together. Avoid overworking to keep butter pieces intact.
- Chill Dough: Form dough into a flat rectangle, wrap in plastic wrap and refrigerate for at least 30 minutes to allow the dough to rest and maintain cold temperature.
- Lamination Process: On a lightly floured surface, roll dough out to about ⅛ inch thick. Fold the dough using a tri-fold technique (fold into thirds like a letter). Chill for 15 minutes between folds. Repeat this fold and roll process 4 to 6 times to build layers.
- Final Chill: After the last fold, wrap the dough and chill for at least 1 hour before baking to ensure layers develop properly and the butter remains firm.
- Preheat Oven and Roll Out Dough: Preheat oven to 425°F (220°C). Roll the dough to desired thickness and shape for your recipe.
- Bake Pastry: Bake at 425°F for 10 minutes, then reduce heat to 375°F (190°C) and bake for an additional 8 to 10 minutes or until golden brown and puffed.
- Cool and Serve: Remove from oven and cool slightly before filling or serving as desired.
Notes
- Keep all ingredients as cold as possible to ensure flakiness.
- Do not overwork dough to prevent toughness.
- Resting and chilling the dough multiple times is critical for good puff and layering.
- The gluten-free flour blend should include rice flour, tapioca starch, potato starch, and a binder like xanthan gum.
- Use a light touch when rolling to avoid melting the butter.
- Pastry can be stored in the fridge for up to 3 days or frozen for longer storage.
- Thaw frozen pastry in the fridge or at room temperature before baking.
- Optional: brush with beaten egg before baking for a shiny crust.
Keywords: gluten free puff pastry, laminated dough, flaky pastry, gluten free baking, gluten free dessert, savory gluten free pastry, cold butter pastry
