Gluten Free Puff Pastry Recipe

Gluten Free Puff Pastry Recipe

Years ago I was hired by a Le Cordon Bleu chef to teach a baking class in Seattle, Washington, and the topic was gluten free puff pastry. I was initially daunted by the idea, having never made puff pastry before, gluten free or otherwise. But I set to work researching the different methods of making this iconic pastry dough, and what ingredients could work to make it both gluten free and dairy free. 

I wanted uncompromising results, and I wanted to devise a recipe that was easy and quick enough for anyone to make it (no chef training required!). Delicious recipes like these fun veggie appetizers or even gluten free Beef Wellington are now possible with this handy gluten free puff pastry recipe! 

gluten free puff pastry - savory 

Here’s what I learned. Purists will tell you that butter is essential to making puff pastry taste so delicious and have such a distinctive, flaky texture; however, I found that vegan Earth Balance® Buttery Sticks work just as well in this recipe, for those of us who must avoid dairy.

I also ran across the belief that no good puff pastry could be made without gluten. Well we know I wouldn’t stop until I’d proved that notion wrong, don’t we?! With the right combination of gluten-free flours, anything is deliciously possible! Even Danish Puff Pastry like this one:

Danish Gluten Free Puff Pastry

Yeasted, Danish Style Gluten Free Puff Pastry Recipe. Click photo for recipe. 

 

More on Puff Pastry

A bit more about puff pastry, and why it bakes up as such a light, lovely dough. The primary ingredients are butter and flour, so don’t compromise on either.

No one would enjoy a delicate pastry made with gritty rice flour or funky smelling bean flours, so take your ingredients seriously. Note – if you’re looking for a yeasted, Danish style puff pastry recipe, hop to my recipe for Gluten Free Puff Pastry for Danish here. I also include lots of step-by-step photos and a how-to video there.

You’ll see in the directions that I focus on the process: it is essential not to overwork the dough so that the butter doesn’t melt in the dough as you work with it (there are some great comments to this post from others who have made the recipe successfully by using chilled marble boards, for example).

The dough is folded over itself again and again, forming layers, but the tiny balls of cut up butter also help to form flaky layers by releasing steam, pushing the dough apart while baking.

Rough Puff Pastry Method

Bakeries making traditional puff pastry often work the dough over the period of a few days. For our purposes though, this “rough” puff pastry method will do just fine. This method creates a lovely pastry dough, and when made with my gfJules Flour, it has stretch and resilience, and is strong enough to wrap around anything savory or sweet, yet not tough in any way.

The delicate texture so indicative of this dough is preserved using this method, and the whole process only takes about 1 ¼ hours! If you have a silpat or pastry mat, that is the most ideal work space for this pastry-making endeavor.  It is also really helpful to have a pastry cutter or bench scraper, but two butter knives will certainly do.

So let’s get started, why don’t we? Follow the directions below to make the pastry dough and then follow the recipe you choose (like Beef Wellington) for using the pastry recipe.

(Note: I have received so many requests lately to share this recipe that I am publishing it without going back and taking new photos. I will add more photos and step-by-step photos as I have time, but I promised to publish the recipe anyway, for those who really, really want to make gluten free puff pastry NOW. That being said, I have added more step-by-step photos and a how-to video on my recipe for Gluten Free Puff Pastry for Danish).

 

Gluten Free Puff Pastry Recipe

Gluten Free Puff Pastry Recipe

Ingredients

Instructions

Whisk together 2 1/2 cups of gfJules Flour, baking soda and salt and pour out onto a clean counter or pastry mat (leave a lot of space to work for yourself).  Slice pieces of butter by tablespoons or smaller, and drop them into the flour mixture, stopping periodically to cover the butter pieces with more gfJules flour by tossing together (total flour used will be around 3 cups when flour is added to the counter or pastry mat).

When all the butter is in the flour mixture, begin chopping into the flour with your pastry cutter, bench scraper or two butter knives cutting against one another like scissors.  Chop and toss together until a rough meal is formed – you are not trying to eliminate the chunks altogether, just make them roughly equal and well-integrated.

Begin gradually adding in the cold water by pouring into the flour and using your pastry cutter to mix all together until it can form a ball of dough.  You may need slightly less or more than ½ cup, but work the water into the flour well before adding more than ½ cup, as the more you work with the dough, the more moisture is released into the dough from the butter, and you don't want to make the dough overly wet.

Form the dough into a rough ball and pat into a large rectangle, with shaped corners.  Begin gently rolling the dough into an elongated rectangle, approximately 18 x 15 inches.  Fold like a business letter by folding from the short end in thirds to layer on top of itself.  Gently lift the dough and turn one quarter, and fold again from the short side.  You will see the butter will begin to marble in the dough. Wrap dough tightly and refrigerate for at least 20 minutes.

After refrigeration, begin the same rolling and folding process again, dusting with more flour if you need to keep it from sticking to the mat and rolling pin.  Repeat this process two times after refrigeration, then return, tightly wrapped, to the refrigerator or freezer for at least another 20 minutes. Try not to over-work the dough at all.

Cut the dough in quarters and return three quarters, tightly wrapped, to the refrigerator when beginning a recipe, so that the other portions won't dry out or get too warm while you are working the other dough. Refrigerate for up to 2 days or freeze in freezer bags for up to one month.

Use in any recipe calling for puff pastry dough. You can see some ideas here from my photograph: wrap around asparagus, line mini muffin cups and fill, envelop a round of brie, cream puffs … let your imagination be your guide!

I can’t wait to hear how you use this yummy gluten free puff pastry recipe — please tell me about it in the comments!

Pin for later!

Gluten Free Puff Pastry - gfJules

 

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79 thoughts on “Gluten Free Puff Pastry Recipe

  1. Hey! This recipe is a lifesaver, I’m using this for a dinner with my girlfriend who has a gluten allergy. I was just wondering before I use this recipe, how big is this batch? Would it be enough for two individual sized beef Wellington’s or should I double the recipe?

    • Hi Jacob, I hope I’m answering in time! What a great idea to use this recipe for gluten free beef Wellingtons! It all depends on how large the cuts of meat are that the pastry will wrap around, of course, but hopefully one recipe will be enough. Another reviewer mentioned in the comments that she used this recipe for individual gluten free Beef Wellingtons and she didn’t say that she had doubled the recipe, but that’s not necessarily a guarantee that she didn’t. There’s a fair amount of dough in this recipe, so I’m thinking you’ll be good, but if the cut is large, maybe err on the side of caution and double it, knowing you can use the pastry for extra appetizers in muffin cups or around veggies? Just a thought. Have a yummy dinner!
      ~jules

  2. Hi Jules! Thanks for these delightful recipes. I have a question about your puff pastry recipes. I have found two recipes on your website. One is for a danish puff pastry and the other doesn’t state what you would use this for. I am wondering which recipe would work for greek spanakopitas and/or puff pastry sausage rolls? What would be the difference between the two recipes in terms of end results?
    Thanks Jules!

    • Hi Alice, glad you’ve been exploring my site and have found both recipes for puff pastry! I would use the straight puff pastry recipe (this recipe) without yeast or sugar for spanakopita and sausage rolls. The other puff pastry recipe I call my gluten free Danish Puff Pastry recipe because I use it for danish and other sweet and yeasted pastry applications. I hope that helps you decide which to use for which. Happy baking!
      ~jules

  3. I have a different brand of flour. It does not contain xanthan gum and I was wondering if I need to add some and if I do how much should I add for this recipe

    • Hi Freya, you will absolutely need to add some xanthan gum. Check out this article on gluten free flours for more information on gluten free flours and xanthan gum, proportions, etc. I hope it helps you. Ultimately though, this recipe was written for my gfJules Flour and will work best with my flour for best results.
      ~jules

  4. I’m wanting to make my friend who is gluten free a pie and this sounds amazing 😍 but I’m in New Zealand and am curious how I can get this flour here please?

  5. Hello Jules. Just trialling this to be ready for Christmas time. What temperature do you use to achieve a light golden affect? Also, do you need to prick with a fork when baking sheet shape?

  6. This recipe was easy and absolutely delicious! I used it to make individual-sized Beef Wellington for Valentine’s Day! It puffed up beautifully,, even the cutout hearts on top! It would be great for a baked Brie, too! I made my family’s with store bought gluten-full puff pastry, and mine was just as beautiful and puffy, not to mention the rich, buttery, melt-in-your-mouth flakiness I so love! Thank you so much!

    • That is FANTASTIC to hear, Mary! I’m thrilled to hear that you made it for Valentine’s Day (the cut-out hearts on top is the perfect touch!) and were able to do a side-by-side with regular store-bought puff pastry. Now you know that next time you all can share the same delicious treats (or maybe you won’t want to share!). Thanks so much for taking the time to let me know how well it turned out for you!
      Happy baking!
      ~jules

  7. All ready to go, but there are no instructions for baking. How did I miss that little detail when reading this page? I’ve done a bit of additional research and am going to start with a small batch of individual mini tarts pressed into a mini muffin tin, frozen for 15 minutes prior to popping into a 400 degree f oven. And I’m hoping my 7,000 ft elevation isn’t an issue as well.

    • This was a total fail. I thoroughly chilled each small batch I baked – some were even frozen. I used varying baking times, dropped the temp to 400 as they were browning up too fast, tried various thicknesses, as well as flat cutouts and cup shaped. Every single one fell apart when touched. Every single one. I would give this recipe a failing grade. I’ve been making from scratch gluten free pasta, have a great pie crust recipe, bake scratch cakes & quick breads with no issues in the 7 years that my husband has had to avoid gluten due to celiac disease, and so I don’t think it’s me…

      • Hi L, I’m sorry you had such a problem with this recipe. Were you using my gfJules pre-made flour blend? That blend has ingredients in it that give doughs stretch so this kind of thing doesn’t happen. Let me know what you were using and I’ll do my best to help!
        ~jules

        • I wasn’t using your blend – time was an issue, it is not a brand I have seen locally, and that might be part of the problem. The flour blend I did use has the same ingredients in the same order and is from a small local GF bakery, although the amounts in the blend could very well be different. . I did add a bit extra xanthum gum when making the second batch. I also tried a 1/2 recipe batch with King Arthur’s all purpose GF flour and had to add xanthum gum. A typo in my comment above – I lowered the oven temp from 400 to 375 degrees f.

          • Hi – here’s more information on why my gfJules blend is so very different from any you would find on a store shelf, even if you think the ingredients might look similar. Also, on why gluten free flours in general behave so very differently. I hope this explains why this recipe probably didn’t turn out for your sine you were using another blend: https://gfjules.com/gluten-free-flour-comparison/

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