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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.

Ingredients

Scale

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

Find it online: https://recipeswithmia.com/the-best-gluten-free-puff-pastry-recipe-flaky-and-delicious-recipe/