Puff Pastry F

Step-by-Step Gluten Free Puff Pastry

by Cassidy Stockton in Featured Articles, Gluten Free, Recipes

When we developed our Gluten Free Pie Crust Mix, gluten free puff pastry was a distant ship on the horizon. We knew it was possible, but had to chart our course, if you will. You see, you can’t just go buy gluten free puff pastry dough. That hasn’t stopped us from wanting to work with one, though. Puff pastry is a fun and delicious ingredient full of many possibilities. Our recipe expert, Sarah House, worked diligently for months before she came up with this version using our gluten free pie crust mix. We’re not going to beat around the bush here, this is time consuming. It is not, however, hard. It just takes a little patience and commitment. We promise, it’s worth it. This pastry comes out flaky, light and oh-so-buttery. Simply use the pastry as called for in your favorite recipes and create fanciful gluten free desserts and decadent appetizers.

Step By Step Gluten Free Puff Pastry | Bob's Red Mill

Gluten Free Puff Pastry

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 60 minutes | Rest Time:  20 hours | Yield: approx. 36 oz

Ingredients

1. Cube 4 oz of cold butter and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix.

2. Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.

Puff Pastry Step 2
3. Add ice water as needed until the mixture forms a consistent and well-hydrated dough.

4. Form dough into a rectangle and wrap well in plastic wrap.  Chill at least 4 hours or overnight.

Puff Pastry Step 4

5. Meanwhile, shape the remaining 8 oz of butter into a wide, flat rectangle (about 5×8-inches).

Puff Pastry Step 5

6. Wrap in parchment paper, then tightly in plastic wrap and chill for at least 4 hours or overnight.

7. Remove dough and butter block from the refrigerator and let sit at room temperature until butter is just soft enough that a fingertip can make a dent in it with moderate pressure.

8. Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.

Puff Pastry Step 8

9. Remove the top layer of plastic or parchment from the dough and unwrap the butter block.  Place the butter block in the center of the dough square.

Puff Pastry Step 9

10. Fold the top and bottom edges of the dough over the butter, then fold in the sides.

Puff Pastry Step 1011. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.

Puff Pastry Step 11

12. Roll the dough into a long rectangle about 10 x 16-inches.

13. Remove the top layer of plastic wrap or parchment paper.  Using the bottom layer of plastic wrap or parchment to assist in moving the dough, fold the bottom third of the dough up towards the center.

Puff Pastry Step 13

14. Fold the top third of the dough down to meet the bottom of the first fold.  This is one complete “fold.”

Puff Pastry Step 1415. Roll the dough into a long rectangle about 10 x 16-inches.  Repeat a second fold, wrap the dough securely in plastic wrap and chill at least 4 hours.  Two folds have now been completed.  Repeat the double-folds three more times for a total of 8 folds, making sure to chill for at least 4 hours between each double-fold.

Puff Pastry Step 1516. The gluten free puff pastry is now ready to use.  Follow a specific recipe’s instructions for precise shaping and baking instructions.

Puff Pastry Step 16

 

 

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Cassidy Stockton Google: Cassidy Stockton
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27 Responses to “Step-by-Step Gluten Free Puff Pastry”

  1. Can I make a batch of this puff pastry dough and just freeze it till I need it since it is so time consuming?

  2. I’m not sure I understand the steps. It sounds like you have two folds, plus another 3, for a total of 5 folds. Where is the 8 from?

    • Shanna,

      Great question! Because the folds are double folds, it works out to four sets of double folds. I can see how it might be confusing. If you have any further questions, please feel free to give us a call at 800-349-2173.

  3. Can’t wait to try this! There are so many wonderful sweet and savory recipes that I want to try. This weekend will be the test run… Thanks

  4. Hi, i bought Bob’s Red Mill Gluten Free all purpose flour and i do not have Xanthan Gum, any replacement needed? If not can i still follow your recipe and make the puff dough?

    • Jes,

      We’re not sure if it will work with the GF All Purpose Flour. I would say that a bit of xanthan gum, guar gum or psyllium husk would be helpful . I highly recommend a call to one of our baking experts at 800-349-2173.

  5. Do you think that this would work with a butter substitute like Earth Balance? My husband is vegan and I am gluten free……

    Also, do you think that it could be assembled with filling and then frozen to be baked later? (I am planning a mushroom filling)

  6. Hi, just wondering, once I have made the pastry, how think doing roll it for baking with?? I want to make sausage rolls, would it be just as thick as the store bought puff?? Thanks

  7. Dear Bob’s, thank you so much for this recipe. Do you think it could be adapted to make gluten-free baker’s croissants? If so, what would you change? Thanks.

  8. I am making turkey pot pie that is my recipe so I don’t have a recipe to follow for the crust. I am using oblong 12 ounce au gratin dishes. How should I do the final preparation of the dough for the top of the pot pie so it looks like your picture – multilayered and fluffy to at least an inch tall? And what is your baking recommendation for oven temperature, rack level and time to bake in order to get it to be golden brown like the finished product picture but not over baked/burnt or undercooked?

    • Tracy,

      From our test kitchen: if you want your top crust to be “at least an inch tall” you will need to roll the dough fairly thick, between ¼- and ½-inch. Bake at 375°F, middle rack, for 25 – 35 minutes if the filling is fully cooked and warm, 45 – 60 if not. For a nice golden crust, brush the tops with an eggwash of 1 whole egg beat with 1 Tbsp water and don’t forget to cut vents in the tops.

  9. This is wonderful! My mother was diagnosed with celiac’s disease and had to change to a gluten free diet. We love your all-purpose flour, and when I ran across this guide, I knew I had to try it. I am happy to say that when I made test turnovers that the dough was flakey and tasted delicious. Just like normal turnovers in taste and texture.

    My one question is this: They did not raise up to look like normal turnovers do. Is there some advice you could provide on making sure that the dough flakes up more when baked? Or is it just the nature of a gluten-free dough?

    Thank you again for posting this great guide!

    • Jason,

      We’re so happy to hear that you made this and it worked out pretty well. The nature of gluten free dough, as you suspect, is that it won’t rise as much. Given that there is no leavening in this recipe and it’s gluten free, it’s not likely that it will produce a turnover that is as puffy as a wheat-based version.

  10. Thank you for the reply. As I said in my previous comment: that was the only difference between normal and the gluten-less puff pastry. It was delicious and had the same taste and texture. If you had given this to me and not told me it was gluten free, I wouldn’t have been able to tell.

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