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    Home Recipes Dessert Recipes

    How To Make Gluten Free Pastry

    Published: Dec 9, 2022 by Sandi Gaertner · 122 Comments · As an Amazon Associate, I earn from qualifying purchases.

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    a pinterest image of the pastries.

    If you love flaky pastry and have missed classic French pastry since going gluten free, you will want to dive right into this gluten free puff pastry recipe. It makes incredible pastries!

    A pastry filled with orange marmalade on a white plate.
    Jump to:
    • Why Make This Recipe:
    • Ingredients Notes:
    • Tips For Sucess:
    • How To Make Gluten Free Pastry:
    • Pastry Fillings Ideas:
    • Recipe FAQ:
    • More Gluten Free Dessert Recipes:
    • 📖 Recipe
    • Fearless Dining
    • 💬 Comments

    Those three words don't seem to go together at all. Flaky. Pastries. Gluten free. It seemed daunting and complex, and it was silly of me to assume this would be a hard baking project!

    I assure you that making gluten free pastries is easy, and the results are worth all of the steps. These pastries are great for dessert or any time of day!

    If you love French desserts, here are two more delicious gluten free recipes to make your mouth water: Fool-Proof Gluten Free Apple Cake and Gluten Free French Apple Cakes.

    A gluten free pastry on a white plate. A piece was cut off with a fork.
    Gluten Free Pastry with apricot jam filling.

    Why Make This Recipe:

    1. You get mouthwatering flaky pastries that are gluten free.
    2. This recipe is for a gluten free rough pastry, which is a little easier than using a big block of butter.
    3. You can shape my pastry dough any way you like to make many delicious shapes with lots of filling options.
    4. Fill them with anything you want!
    5. You can freeze the dough and make the pastries later.

    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.

    Trust me, it is worth it...and if you LOVE this gluten free pastry recipe, wait until you try my Gluten Free Cheese Danish recipe!!

    This recipe is delicious, we used it for a lemon blueberry tart type thing and then used it this weekend as a pie crust for a mixed berry pie and it was very good. I got side tracked and overcooked the crust so it got a little hard on me but the taste was on point.. The extra I rolled out on parchment paper and put egg wash on top and topped with cinnamon and sugar and baked it to crispy and that was also so good! Glad we stumbled upon your page because your recipes have been so good ! Thanks for sharing all you do ...

    Naomi M.
    Our Pick
    Cup4Cup Gluten Free Multipurpose Flour, 3 lbs
    Cup4Cup Gluten Free Multipurpose Flour, 3 lbs

    This is an awesome gluten-free flour blend for pizza crust, biscuits, and pie crust. It is also great for yeast recipes! Note, this blend does have dry milk powder, so it is not suitable for those who avoid dairy.

    Buy Now
    We earn a commission if you make a purchase, at no additional cost to you.

    Ingredients Notes:

    • Gluten Free Flour Blend - I have tested this recipe with Cup4Cup and King Arthur Measure for Measure. That doesn't mean others will not work; I have not tried other flours.
    • Xanthan Gum - If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
    • Baking Powder - Use aluminum-free! You can also read more about which baking powder is gluten free.
    • Butter - Use high-quality unsalted butter. It should be VERY cold.
    • Eggs - Use size large
    • Cold Water
    A pastry cut in half so you can see the layers.
    Look at all of the flaky layers!!

    Tips For Sucess:

    • Freeze the butter. It makes things so much better when your butter is cold!
    • Use ice water without the ice cubes. Your mantra for this easy gluten free rough pastry recipe is cold. Cold butter is what makes those flaky layers!
    • Depending on the gluten free flour blend you use, you must really dust your surface and the top of the dough before rolling. I needed to do this more with the Cup4Cup than the King Arthur Measure for Measure. Every gluten free flour blend is different, so use flour as needed to prevent the dough from getting too sticky.
    • Refrigerate your dough between every step when you laminate your gluten free puff pastry dough!

    How To Make Gluten Free Pastry:

    Are you ready to see how to make this gluten free flaky pastry dough step by step? Grab a rolling pin; you will need it to laminate the pastry dough. This is what makes all of the buttery layers!

    Photos of steps 1 and 2.

    Step 1: Add the dry ingredients to a bowl and whisk to blend.

    To measure your gluten free flour, I recommend using the spoon or leveling method.

    Put the measuring scoop into the flour and fill. Do not pack the flour. Use a knife to scrape along the top to remove the extra flour.

    You can also use a spoon to fill the measuring cup. Use a knife to level along the top to remove the extra flour.

    Step 2: Chop the stick of butter into chunks. The colder the butter, the better, so try not to touch the butter with your fingers.

    Photos of steps 3 and 4.

    Step 3: Pour the cold water into the dry ingredients and add the cold butter chunks. Mix until your mixture forms a dough.

    Step 4: Seeing the large butter chunks in the dough is okay.

    Pastry dough wrapped in plastic.

    Step 5: Wrap the dough in plastic wrap and pop it into the refrigerator for 30 minutes.

    Photos of steps 6 and 7.

    Step 6: Now it is time to laminate your gluten free puff pastry dough. This process is how those big chunks of butter work into the dough in thinner pieces. This is the magic behind creating those flaky layers.

    Place the dough onto a gf flour dusted surface. Roll to ¼ inch thickness.

    Step 7: Fold one side of the dough up past the middle, as I show in the photo above, in what is called a two-letter fold. Then, fold the other end over the first fold. The key is to cover the butter and nestle the dough around it.

    We are going to repeat this process a lot. Each layer breaks up the butter into thin bits mixed into the dough. Think of the thin areas of butter creating pockets of flaky layers.

    Step 8: Fold the two-fold envelop folded dough in half again. Wrap in plastic wrap and refrigerate for 30-45 minutes.

    Remove the dough from the refrigerator and repeat steps 6 and 7. Repeat the refrigeration. Repeat the roll, fold, and refrigerate 4 times.

    Cutting the pastry dough.

    Step 9: Dust the silicone mat or surface with flour and roll your pastry dough to ¼ inch thickness. Use a sharp knife to cut the dough into rectangles.

    Orange marmalade on a pastry, ready to fold.

    Step 10: Cut the dough into the desired shape and add the filling. This one has orange marmalade. You can use any jam, fresh fruit, pie filling, or chocolate!

    Filled pastries ready to bake.

    Step 11: Roll or fold the dough over the filling. Here are two folds I did with my pastry. Next, brush each with an egg wash. Bake at 400º F for 15-20 minutes. The baking time will vary by the size of the pastries.

    What To Do With Dough Scraps:

    Dough strips coated with sugar and cinnamon.

    Step 12: You will inevitably have dough left over. Usually, the scraps are from the rounded parts not used when cutting the dough. Roll the scraps and then sprinkle sugar and cinnamon over this dough.

    Cinnamon twists ready to bake.

    Step 15: Cut the dough into strips and twist them. Bake for 12-15 minutes, depending on the size of your pastries. Remove from the oven and allow cooling.

    Pastry Fillings Ideas:

    • Jam (I like jam better than jelly because jam has fruit pieces in it.) If you love jam in pastries, try my Gluten Free Kolache recipe!
    • Nutella
    • Chocolate chunks
    • Cream cheese

    Optional....dust the gluten free pastries with powdered sugar.

    Baked cinnamon twists on a baking sheet.

    Recipe FAQ:

    Can you make this pastry recipe dairy-free?

    Unfortunately, the secret to the flaky pastry is the butter, so I do not think this recipe would work well dairy-free.

    How do you store gluten free puff pastry dough?

    These pastries will keep fresh for up to 4 days in an air-tight container or up to 4 months in the freezer.

    Can you freeze the pastry dough to make it later?

    Yes! After the lamination dough process, wrap the dough in plastic wrap, then place that into a freezer bag. Thaw the dough and shape your pastries when you are ready to use the dough.

    Where is the older version with yeast?

    Feel free to contact me via my contact page, and I will send it to you. I decided although the older version of my recipe with active dry yeast is really good, gluten free dough only gets one good rise. Because this recipe needs a LOT of rolling and chilling, the yeast served no purpose.

    An apricot jam filled pastry on a white plate.
    This is an older photo of the pastries.

    More Gluten Free Dessert Recipes:

    • These Gluten Free Cream Puffs are an incredible dessert!
    • If you love cinnamon rolls, these Gluten Free Cinnamon Rolls are so good.
    • Melt in your mouth Gluten Free Vanilla Kipferl Cookies are very popular!
    • Flaky Gluten Free Blueberry Scones are so easy!

    📖 Recipe

    A pastry filled with orange marmalade on a white plate.

    Flaky Gluten Free Pastries

    Sandi Gaertner
    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.
    4.73 from 40 votes
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    Print Recipe Pin Recipe Save RecipeSaved!
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    Prep Time 20 minutes mins
    Cook Time 20 minutes mins
    Chill Time 2 hours hrs
    Total Time 2 hours hrs 40 minutes mins
    Course Gluten Free Breakfast Recipes
    Cuisine French
    Servings 10 pastries
    Calories 207 kcal

    *As an Amazon Associate, I earn a small commission from qualifying purchases.

    Equipment

    • Mixing bowls
    • Rolling Pin
    • Cookie sheet

    Ingredients
      

    • 2 ½ cup gluten free flour blend * see note!
    • ¼ cup sugar
    • 1 teaspoon baking powder aluminum-free
    • ⅛ teaspoon salt
    • ¾ cup cold water you may need more or less depending on the flour blend.
    • ½ cup unsalted butter COLD

    Filling:

    • Filling (chocolate, jam, fruit, etc are all fun options.)
    • 1 egg for the egg wash

    Instructions
     

    • Add the dry ingredients to a bowl and whisk to blend.
    • Chop the stick of butter into chunks. The colder the butter, the better, so try not to touch the butter with your fingers. I put my butter in the freezer an hour before making this recipe.
    • Pour the cold water into the dry ingredients and add the cold butter chunks. Mix until your mixture forms a dough.
    • Wrap the dough in plastic wrap and pop it into the refrigerator for 30-45 minutes.
    • Now it is time to laminate your gluten free puff pastry dough. This a rolling and folding process that rolls the big chunks of butter into the dough in thinner pieces. 
    • Place the dough onto a gf flour dusted surface. Roll to ¼ inch thickness. Fold one side of the dough up past the middle, as I show in the photo above, in what is called a two-letter fold. Then fold the other end over the first fold. The key is to cover the butter and nestle the dough around it.
    • We are going to repeat this process a lot. Each layer breaks up the butter into thin bits mixed into the dough. Think of the thin areas of butter creating pockets of flaky layers.
    • Fold the two-fold envelope folded dough in half again. Wrap in plastic wrap and refrigerate for 30-45 minutes.
    • Remove the dough from the refrigerator. Repeat the roll, fold, and refrigerate 4 times.
    • Dust the silicone mat or surface with flour and roll your pastry dough to ¼ inch thickness. Use a sharp knife to cut the dough into rectangles. Preheat your oven to 400º F.
    • Cut the dough into the desired shape and add the filling. This one has orange marmalade. You can use any jam, fresh fruit, pie filling, or chocolate!
    • Roll or fold the dough over the filling, and then brush egg wash over the dough. Bake at 400º F for 15-20 minutes. The baking time will vary by the size of the pastries. 
    • Remove from the oven and place on a cooling rack. Don't eat them hot because the filling can burn your mouth.

    Notes

    1. I have tested this recipe with Cup4Cup. That doesn't mean others will not work; I just have not tested other flours. Cup4Cup rose the best. Many gluten free flour blends do not work with yeast so read the back of the bag to ensure yours does.
    2. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
    3. These pastries will keep up to 4 days in an air-tight container or up to 4 months in the freezer.

    SPECIAL NOTE

    Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

    Nutrition

    Serving: 1pastryCalories: 207kcalCarbohydrates: 27gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 41mgSodium: 38mgPotassium: 49mgFiber: 3gSugar: 6gVitamin A: 307IUCalcium: 43mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

    *This post was updated with more detailed recipe directions from my old 2/23/15 post. If you want the older version of my recipe using yeast, please reach out, and I can send it to you.

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