Flaky 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.
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 1/4 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 1/4 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
- 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.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- 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
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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.