Gluten free pastries. You read that right! If you love flaky pastry, you will want to dive right into this gluten free pastry recipe. You can fill the gluten free pastries with jam, pastry cream, Nutella, or any filling you like.
Learning how to eat gluten free has never been so delicious!
Those three words just don’t seem to go together at all.
I don’t even know what initially inspired me to attempt to convert one of Martha Stewart’s pastry recipes to a gluten free pastry recipe. Scanning though her baking handbook and I just saw this flaky Danish dough recipe.
Totally silly of me, but I stared….drooled…and grew more and more determined to make this pastry recipe work with gluten free flour. Making gluten free pastries is easy and the results are mouth-watering. These pastries are great for dessert, or any time of day!
It is a lot easier to make gluten free pastries than I thought.
(Couldn’t resist taking a big bite :-). These delicious pastries will not last long.
My gluten free flaky pastry recipe is totally worth trying!
A note about making homemade gluten free pastries:
This is not a recipe for those in a hurry. Making this pastry dough has a lot of steps to get the flakiness into the dough.
There are a lot of photographs of each step so you can see in detail how to make this recipe. I hope you can give this a try in your own kitchen.
What is the best gluten free flour to make gluten free pastry dough?
For this recipe, I used a light gluten free flour blend by Authentic Foods called Bette’s Gourmet Rice Featherlite flour. I have also made this recipe with Bob’s Red Mill 1 to 1 Gluten Free Flour Blend.
If you decide to use a different gluten free flour blend, make sure it has NO bean flours. Bean flour will negatively impact the taste and consistency of this gluten free pastry dough.”
You will also want to make sure your gluten free flour blend contains Xanthan Gum. If yours doesn’t have Xanthan Gum, please add 1 teaspoon to your mix.
Can you make this gluten free pastry recipe dairy free?
Unfortunately, the secret to the flaky pastry is butter so I do not know a way to make this recipe dairy free.
How do you make gluten free flaky pastry?
Are you ready to see how to make this gluten free flaky pastry dough step by step?
Add frothy yeast mixture and other wet ingredients into the dry ingredients.
After lots of rising, roll the dough flat to about 1/4 inch thickness.
Add butter chunks to half the dough.
Fold the dough up over the butter.
Roll it to 1/4 inch thickness again. (If you look closely, you can see the butter inside.)
Add more butter. You will then fold the dough over the butter again. Repeat this process of rolling, adding butter, and folding, one more time after this for a total of 3 times. This process is what gives the pastry its flaky layers.
Then it goes back into the refrigerator to rise again.
Cut the dough into the shape you want and add filling. This one has cream cheese and apricot preserves.
Roll or fold and then brush egg wash over the dough.
Allow cooling after baking.
Optional….dust the gluten free pastries with powdered sugar.
(*This post was updated from the 2/23/15 post date.)
More Delicious Gluten Free Dessert Recipes To Try:
- Gluten Free Cream Puffs
- Gluten Free Cinnamon Rolls with a Peanut Butter Glaze
- Gluten Free Vanilla Kipferl Cookies
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support!)
Tools You Need To Make This Gluten Free Pastry Recipe:
- Cookie sheet. This will help you because you can lay the pastries out on this easily to bake.
- Rolling pin. You want the dough to be consistently flat and this rolling pin is really easy to control when rolling. Even better it is dishwasher safe.
- Authentic Foods Bette’s Featherlite Flour Blend. This is super light and is helpful so you get those flaky layers.
How to Make Gluten Free Pastries:
If you love flaky French pastry, you will want to dive right into this gluten free pastries recipe. You can fill gluten free pastry dough with jam, pastry cream, Nutella, or any filling you like.
- 2 1/4 cup gluten free flour blend I used Bette's Gourmet Rice Featherlight Blend.
- 1 teaspoon xanthan gum
- 1 teaspoon dry yeast
- 1/2 cup warm milk
- 2 tablespoons butter melted
- 1/4 cup sugar
- 1/8 teaspoon salt
- 1/4 teaspoon ground cardamom
- 1 stick butter cold
- Filling (chocolate, jam, fruit, etc are all fun options.)
- 2 eggs plus one egg for wash
In a small bowl, add yeast and the 1/2 cup warm milk. Make sure your milk isn't too hot or it can kill the yeast.
Allow yeast to get foamy. I would say about 3-5 minutes.
In a large bowl add dry ingredients.
Add melted butter, eggs, and frothy yeast mixture to dry ingredients. Use a pastry blender to blend dough. (Add a little milk if dough looks dry.)
Cover bowl and allow to rise for 1 hour.
Remove dough and put onto a floured work surface.
Roll dough into a rectangle that is 1/4 inch thick.
Put small chunks of cold butter over half of the dough.
Fold the dough over the butter.
Roll again to 1/4 inch thickness and add butter.
Repeat this process so you add butter and roll three times. This is how you get the flaky layers!
After the last turn, wrap dough in plastic wrap and put in the refrigerator for 1 hour.
Preheat oven to 350 degrees.
Remove dough and roll to 1/4 inch thickness.
Cut dough into shape you want your pastries to be.
Add filling like jam, Nutella, chocolate chips, etc.
Brush beaten egg mixture over the top of the pastry.
Bake for 10-12 minutes or until done.
Remove from the oven and allow to cool.
(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)
More Yummy Dessert Ideas
Want to try a great linzer cookie that you can use your favorite jam in?