Gluten free Puff Pastry

Gluten-Free Puff Pastry (Flaky, Buttery, and Surprisingly Light)

Gluten-free puff pastry may sound intimidating, but with the right technique and ingredients, it’s absolutely achievable at home. This recipe creates a buttery, flaky, and crisp gluten-free puff pastry that works beautifully for both sweet and savory recipes—think turnovers, tarts, pinwheels, and pot pies.

Because gluten-free dough behaves differently than traditional wheat dough, this recipe focuses on temperature control, careful folding, and proper rest times to build layers without cracking or melting the butter.

Why You’ll Love This Recipe

Truly flaky gluten-free layers
Rich, buttery flavor
Works for sweet and savory bakes
No special equipment required
Freezer-friendly and make-ahead

Recipe Overview

Prep Time: 40 minutes
Chill Time: 2–3 hours (total, between folds)
Bake Time: 18–25 minutes (varies by recipe)
Baking Temperature: 400°F (205°C)
Yield: About 1 pound pastry (enough for 2 sheets)
Difficulty Level: Intermediate

Ingredients

Dry Ingredients

2 cups (280 g) gluten-free all-purpose flour blend (with xanthan gum)
1 tablespoon sugar (optional, for sweet pastry)
1 teaspoon salt

Butter Layer

1 cup (225 g) unsalted butter, cold
1 tablespoon gluten-free flour (for dusting butter)

Liquid

¾ cup (180 ml) cold water
1 teaspoon lemon juice or apple cider vinegar

Step-by-Step Instructions

Step 1: Prepare the Butter Block

Cut cold butter into slices and toss lightly with gluten-free flour. Place between two sheets of parchment paper and pound or roll into a 6×6-inch square, about ½ inch thick.

Wrap and refrigerate until firm but pliable, about 20–30 minutes. The butter should bend slightly without cracking.

Step 2: Make the Dough (Detrempe)

In a large bowl, whisk together gluten-free flour, sugar (if using), and salt. Add cold water and lemon juice. Mix gently until a dough forms.

Knead lightly for 1–2 minutes until smooth. Shape into a square, wrap, and refrigerate for 30 minutes.

Step 3: Enclose the Butter

On a lightly floured surface, roll the chilled dough into a 9×9-inch square. Place the butter block diagonally in the center.

Fold the corners of the dough over the butter to fully enclose it. Seal edges gently.

Step 4: First Roll and Fold

Roll the dough into a 9×18-inch rectangle, keeping edges straight. Fold into thirds like a letter.

Wrap and refrigerate for 30–45 minutes.

Step 5: Repeat Folds

Repeat the rolling and folding process 3 more times, chilling the dough for 30 minutes between each fold.

This creates the flaky layers. Always keep the dough cold—if butter softens, stop and chill.

Step 6: Final Chill

After the final fold, refrigerate the dough for at least 1 hour before using. At this stage, the pastry can also be frozen for later use.

Baking Instructions (General Use)

Roll pastry to ⅛ inch thickness
Preheat oven to 400°F (205°C)
Bake for 18–25 minutes, until puffed and deeply golden
For best rise, bake pastry cold

Tips for Perfect Gluten-Free Puff Pastry

Use a flour blend with xanthan gum for structure
Keep everything cold—warm butter ruins layers
Avoid overworking; gluten-free dough is delicate
Use parchment paper to prevent sticking
Sharp cuts help pastry rise evenly

Storage

Refrigerator: Up to 3 days, tightly wrapped
Freezer: Up to 2 months
Thawing: Thaw overnight in refrigerator before using