The Best Gluten-Free Puff Pastry Recipe: Flaky and Delicious Recipe

Introduction

Discover how to make the best gluten-free puff pastry that’s flaky, tender, and delicious. This recipe uses simple, high-quality ingredients and a classic lamination technique to create perfect layers without gluten. Whether for sweet or savory dishes, this pastry will impress every time.

Ingredients

• 2 ½ cups gluten-free all-purpose flour
• 1 ½ teaspoons sea salt
• 1 ½ cups cold unsalted butter
• 1 large egg
• ½ to ¾ cup very cold heavy cream

Instructions

1. Step 1: In a large bowl, combine the gluten-free flour and sea salt. Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining.
2. Step 2: Beat the egg, then mix it with ½ cup of the very cold heavy cream. Gradually add this liquid to the flour and butter mixture, stirring gently until the dough starts to come together. Add more cream if needed, but avoid overworking the dough.
3. Step 3: Shape the dough into a rough rectangle, wrap it in plastic, and chill for at least 30 minutes to firm up the butter.
4. Step 4: On a lightly floured surface, roll the chilled dough into a larger rectangle about ⅛-inch thick. Fold it into thirds like a letter, then rotate 90 degrees and roll out again. Repeat this folding and rolling 4 to 6 times, chilling the dough for 15 minutes in between if it becomes too soft.
5. Step 5: After the final fold, chill the dough for at least 1 hour before using. This resting period helps create the flaky layers during baking.
6. Step 6: When ready, roll out the dough to your desired thickness and shape for your recipe. Bake at 425°F (220°C) for 10 minutes, then reduce the oven to 375°F (190°C) and bake for an additional 8–10 minutes or until golden and puffed.

Tips & Variations

• Use a gluten-free flour blend designed for baking to ensure the best texture and flavor.
• Keep all ingredients, especially butter and liquids, ice-cold to create flaky layers.
• If your dough becomes sticky, chill it before continuing to roll and fold.
• Add a pinch of xanthan gum or guar gum to improve dough elasticity if desired.
• Use this pastry for both sweet desserts and savory tarts like mushroom and thyme.

Storage

Store unused dough wrapped tightly in plastic in the refrigerator for up to 2 days. For longer storage, freeze the dough for up to 1 month and thaw overnight in the refrigerator before using. Baked puff pastry is best enjoyed fresh but can be reheated in a 350°F (175°C) oven for a few minutes to restore crispness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute butter with a dairy-free alternative?

Yes, but the texture may change slightly. Use a cold, solid dairy-free butter substitute designed for baking to maintain flakiness.

How do I prevent the dough from sticking during rolling?

Lightly dust your work surface and rolling pin with gluten-free flour. If the dough becomes sticky, chill it for 15–30 minutes before continuing.

The Best Gluten-Free Puff Pastry Recipe: Flaky and Delicious Recipe

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★★★★★

4.6 from 642 reviews

This gluten-free puff pastry recipe delivers a flaky, tender texture perfect for both sweet and savory dishes. Made with high-quality gluten-free flour and cold butter, this laminated dough technique creates delicate layers without gluten, offering a delicious alternative to traditional puff pastry.

• Author: Mia
• Prep Time: 45 minutes
• Cook Time: 18 minutes
• Total Time: 1 hour 3 minutes
• Yield: About 1 standard puff pastry sheet (makes 8–10 servings) 1x
• Category: Baking
• Method: Baking
• Cuisine: Gluten Free, Western
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 ½ cups gluten-free all-purpose flour blend (rice flour, tapioca starch, potato starch, sorghum flour, millet flour)
• 1 ½ teaspoons sea salt
• 3 teaspoons sugar

Wet Ingredients

• 1 ½ cups cold unsalted butter, frozen and grated
• ½ to ¾ cup ice-cold heavy cream (or ice-cold water, 10–12 tablespoons)
• 1 large egg

Instructions

1. Prepare Ingredients: Ensure all your ingredients, especially the butter and water or cream, are ice-cold. Freeze the butter and grate it; this helps maintain cold layers in the dough for optimal flakiness.
2. Mix Dry Ingredients: In a large bowl, combine the gluten-free flour blend, sea salt, and sugar uniformly to ensure even distribution of seasonings.
3. Add Butter: Incorporate the grated frozen butter into the dry mix, tossing gently to coat the butter bits with flour but keeping them cold and separate to create layers.
4. Add Liquid: Gradually add ice-cold heavy cream or water and the beaten egg to the mixture. Mix gently until dough begins to come together without overworking it, keeping it cold and crumbly.
5. Shape Dough: Form the dough into a rough rectangle, wrap in plastic wrap, and chill for at least 30 minutes to allow the ingredients to bind and relax.
6. Lamination Process: On a lightly floured surface, roll out the chilled dough to about ⅛ inch thickness. Use the tri-fold technique: fold the dough into thirds, rotate 90 degrees, and roll out again. Repeat this folding and rolling 4-6 times, chilling the dough for 15 minutes between each cycle to maintain temperature and texture.
7. Final Chill: After completing the lamination, wrap the dough tightly and chill for at least 1 hour before baking. This resting period enhances the layered structure.
8. Bake: Preheat the oven to 425°F (220°C). Roll out the dough to the desired shape and thickness. Bake for 10 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 8-10 minutes or until golden brown and puffed.
9. Cool and Serve: Let the puff pastry cool slightly before using in your sweet or savory dishes like fruit tarts or mushroom and thyme tarts.

Notes

• Keep all ingredients, especially butter and liquids, ice-cold throughout the process to prevent melting and sticking.
• Use gluten-free flours like rice flour, tapioca starch, potato starch, sorghum, and millet for ideal texture.
• Incorporate xanthan gum or guar gum in your gluten-free flour blend to improve dough elasticity and prevent crumbling.
• Resting and chilling the dough between folds is crucial for perfect layering and flakiness.
• This puff pastry is versatile and works well for both sweet (fruit tarts) and savory (mushroom & thyme tarts) recipes.

Keywords: gluten free puff pastry, puff pastry recipe, gluten free baking, laminated dough, flaky pastry, gluten free dessert dough, savory pastry dough