Quick & Easy Gluten Free Puff Pastry Recipe

Introduction

This quick and easy gluten free puff pastry recipe makes flaky, buttery pastry without the gluten. Perfect for pies, tarts, and savory dishes, it uses simple ingredients and straightforward steps to create a versatile dough you can rely on.

Ingredients

• 240 g (2 cups) plain gluten free flour blend, plus extra for flouring the work surface
• ½ tbsp caster/superfine or granulated sugar
• 1 tsp xanthan gum (use ½ tsp if your flour blend already contains it)
• ½ tsp salt
• 40 g (3 tbsp) cold unsalted butter, cubed
• 120 g (1 stick + ½ tbsp) cold unsalted butter, thinly sliced (1-2mm thick, 1-2cm size)
• 100 g (⅓ cup + 1½ tbsp) cold water

Instructions

1. Step 1: In a large bowl, whisk together the gluten free flour blend, sugar, xanthan gum, and salt until well combined.
2. Step 2: Add the 40 g of cold cubed butter and rub it in with your fingertips until the mixture resembles fine breadcrumbs. Alternatively, use a food processor and then transfer to a bowl.
3. Step 3: Add the 120 g of cold butter slices and toss with your fingers to coat each slice in flour. Separate any pieces stuck together.
4. Step 4: Gradually add the cold water, 1-2 tablespoons at a time, tossing the mixture after each addition until all the flour is hydrated and the mixture begins to clump, though it will still be crumbly.
5. Step 5: Bring the dough together into a ball with a gentle knead. It should look slightly uneven and shaggy—avoid overworking so the butter stays cold in distinct pieces.
6. Step 6: Wrap the dough loosely in plastic wrap, shape it into a rectangle with a rolling pin, and chill in the fridge for about 30 minutes to firm up the butter.
7. Step 7: On a floured surface, roll out the chilled dough into a long rectangle approximately three times as long as it is wide.
8. Step 8: Perform the first letter fold: fold one third of the dough towards the centre, then fold the other third over it. Rotate the dough 90 degrees.
9. Step 9: Roll the dough out again into a long rectangle and repeat the letter fold for the second time.
10. Step 10: Wrap the finished dough tightly in plastic wrap and chill for at least 30 minutes before rolling out to use.
11. Step 11: Use your gluten free puff pastry in any recipe that calls for puff pastry, enjoying flaky layers and great flavor.

Tips & Variations

• Keep the butter as cold as possible to ensure flakiness; chill the dough if it warms too much during rolling.
• If your gluten free flour blend already contains xanthan gum, reduce the added amount to ½ teaspoon to avoid gumminess.
• Use a digital scale for accurate flour measurement, especially if mixing your own gluten free flour blend.
• Wrap and roll the dough into a rectangle before chilling to make rolling and folding easier later.
• Adjust water quantity slightly as needed depending on your flour blend to achieve proper dough hydration.

Storage

Store the wrapped gluten free puff pastry dough in the refrigerator for up to 2 days before using. For longer storage, freeze the dough tightly wrapped and thaw overnight in the fridge before rolling out. To reheat cooked pastry, warm gently in a low oven to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this pastry recipe for sweet and savory dishes?

Yes, this gluten free puff pastry works well for both sweet and savory recipes. The slight sweetness from the sugar balances savory fillings nicely without overpowering sweet dishes.

How do I prevent the dough from cracking when rolling?

Keep the dough and butter cold, use extra flour on your work surface to prevent sticking, and do not overwork the dough. If cracks appear, gently press them together and proceed; the folds will help smooth out imperfections.

Quick & Easy Gluten Free Puff Pastry Recipe

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4.8 from 80 reviews

This quick and easy gluten free puff pastry recipe provides a flaky, buttery pastry dough perfect for all your baking needs. Specially crafted without gluten, the dough incorporates cold butter laminated into a gluten free flour base using traditional letter folds, ensuring layers of crispiness and lightness. Ideal for savory pies, tarts, and pastries, this recipe offers a homemade alternative to store-bought gluten free puff pastry, with straightforward steps and essential tips to achieve the perfect texture.

• Author: Naya
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 50 minutes (including chilling)
• Yield: Makes enough dough for one sheet of gluten free puff pastry suitable for 1-2 pie crusts or tart bases
• Category: Baking
• Method: Baking
• Cuisine: Gluten Free
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 240 g (2 cups) plain gluten free flour blend (e.g., Doves Farm Freee, no xanthan gum added)
• ½ tbsp caster/superfine or granulated sugar
• 1 tsp xanthan gum (or ½ tsp if using a blend with xanthan gum)
• ½ tsp salt

Butter

• 40 g (3 tbsp) cold unsalted butter, cubed
• 120 g (1 stick + ½ tbsp) cold unsalted butter, sliced thinly (1-2mm thick, 1-2cm pieces)

Liquid

• 100 g (⅓ cup + 1½ tbsp) cold water (chilled or very cold tap water)

Instructions

1. Combine dry ingredients: In a large bowl, whisk together the gluten free flour blend, sugar, xanthan gum, and salt until evenly mixed.
2. Incorporate cubed butter: Add the 40 g of cold cubed butter and use your fingertips to work it into the dry ingredients until the mixture resembles fine breadcrumbs. (Alternatively, pulse briefly in a food processor.)
3. Add butter slices: Toss the 120 g cold thin butter slices in the flour mixture with your fingertips so they are coated and separated, preventing clumping.
4. Hydrate the mixture: Slowly add the cold water 1-2 tablespoons at a time, tossing with fingertips or a fork to evenly hydrate the flour. Continue until the dough starts to clump but remains crumbly with no dry flour patches. Adjust water amount slightly if needed.
5. Form the dough: Gently knead and press the dough against the bowl sides to gather it into a ball. Do not overwork; the dough will be slightly shaggy and cracked, which is normal.
6. Wrap and chill dough: Wrap the dough loosely in plastic wrap, smoothing it into a rectangular shape with a rolling pin running over the surface. Chill in the refrigerator for 30 minutes to firm the butter.
7. Prepare for lamination: If chilled longer than 30 minutes, let dough rest at room temperature briefly until pliable but cool.
8. Roll out dough: On a lightly floured surface, roll the dough into a long rectangle roughly three times as long as wide. Minor cracks along edges are acceptable.
9. First letter fold: Fold one third of the dough towards the center, then fold the opposite third over it, creating a letter fold.
10. Rotate dough: Turn the folded dough 90 degrees so the open ends face toward and away from you.
11. Roll out again: Roll the dough into a long rectangle again.
12. Second letter fold: Repeat the letter folding process by folding one third toward the center, then the other third over it.
13. Final chill: Wrap the finished dough tightly in plastic wrap and chill for at least 30 minutes before use, allowing the layers to firm up for optimal puff.
14. Use pastry: Roll out and use this gluten free puff pastry in any recipe calling for puff pastry, such as pies, tarts, or pastries.

Notes

• Ensure the butter is very cold throughout the process to maintain flakiness.
• If the dough feels too soft or the butter starts melting during lamination, chill it for 15 minutes before continuing.
• The water amount may vary slightly based on your gluten free flour blend; add cautiously to avoid overly wet dough.
• Do not over-knead to prevent the butter melting and losing layers.
• Chilling wrapped dough with a rolling pin helps achieve a rectangular shape useful for rolling and folding.
• This puff pastry can be used in both sweet and savory gluten free recipes.

Keywords: gluten free puff pastry, gluten free baking, puff pastry dough, gluten free pastries, quick gluten free dough