Gluten Free Puff Pastry
This gluten-free puff pastry delivers buttery, flaky layers without the gluten. Whether you're making sweet or savory dishes, this recipe ensures crisp results that rival traditional puff pastry. Perfect for beginners or seasoned bakers, with vegan options included.
Ingredients
For the dry base
- 240 g gluten-free plain flour blend plus extra for dusting
- 0.5 tbsp granulated sugar
- 1 tsp xanthan gum use only 0.5 tsp if your flour blend already contains it
- 0.5 tsp salt
For the butter layers
- 40 g unsalted butter cubed and kept cold
- 120 g unsalted butter sliced into 1-2 mm thick pieces
For the hydration
- 100 g very cold water
Instructions
- In a large mixing bowl, whisk together the gluten-free flour, sugar, xanthan gum and salt until well blended.
- Add 40 grams of cold cubed butter. Use your fingertips to rub it into the flour until the mix looks like fine breadcrumbs.
- Add the 120 grams of sliced butter. Toss gently to coat each slice in flour. Pull apart any stuck pieces.
- Begin pouring in the cold water 1–2 tablespoons at a time, gently tossing with fingers or a fork until the dough starts to clump together.
- Bring the dough together by pressing and kneading gently inside the bowl until it forms a rough ball. Avoid over-kneading.
- Place the dough on plastic wrap and shape into a rectangle with a rolling pin. Wrap and chill for 30 minutes.
- If chilled longer than 30 minutes, let rest at room temperature until pliable but still cold before rolling.
- Lightly flour the work surface. Roll dough into a long rectangle, three times longer than wide. Fold one third over the center, then fold the other end on top (letter fold).
- Rotate the dough 90 degrees. Roll out again into a long rectangle and repeat the letter fold.
- Wrap tightly and chill for at least 30 minutes before using. Ready to bake or store in fridge/freezer.
Notes
Serve fresh for best texture. Try with sweet or savory fillings, from fruit tarts to cheesy twists. Dough keeps in the fridge for 3 days or freeze for 1 month. Reheat baked pastry in a 180°C/350°F oven for crispness. Avoid microwaving. For best results, chill dough frequently and avoid over-handling.