Go Back Email Link
+ servings
a gluten free pastry on a white plate. A piece was cut off with a fork

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.
4.7 from 36 votes
Prep Time 20 mins
Cook Time 20 mins
Additional Time 2 hrs
Course Gluten Free Breakfast Recipes
Cuisine French
Servings 10 pastries
Calories 154 kcal


  • 2 ¼ cup gluten free flour blend * see note
  • 2 ½ teaspoons dry yeast 1 packet
  • ½ cup warm milk
  • 2 tablespoons butter melted
  • ¼ cup sugar
  • teaspoon salt
  • ¼ teaspoon ground cardamom
  • 1 stick butter cold


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


  • Proof your yeast in warm (NOT HOT) water. Make sure your water is no warmer than 110º F. Let it sit 5-8 minutes until bubbly. Add the rest of the wet ingredients to this frothy mixture and mix.
  • Add the dry ingredients to a bowl and whisk to blend.
  • Pour the wet ingredients into the dry ingredients. Mix until your mixture forms a dough. Cover the dough and set aside the dough to rise for 1 hour.
  • Note if it is cold outside or in your house, I like to rise my dough in the oven. Preheat your oven to 200º F then turn it off. Add the covered bowl to the oven and allow your dough to rise there.
  • After lots of rising, place the dough on wax paper or a mat. Roll the dough flat to about ¼ inch thickness.
  • Add butter chunks to half the dough. You don't want your butter chunks too big. Mine are about 1-inch and thinly cut.
  • Fold the dough up over the butter as I show in the photo above. The key is to cover the butter up and nestle the dough all around it.
  • Roll the dough with the butter chunks to ¼ inch thickness again. (If you look closely, you can see the butter inside.) 
  • 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.
  • Repeat this process of rolling, adding butter, and folding, for a total of 3-4 more times. This process is lengthy and takes time but it is what gives the pastry its flaky layers. I promise it is worth it!
  • 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 to sit 10 minutes while the oven preheats to 350º F.
  • Bake for 20 minutes, depending on the size of your pastries. Remove from the oven and allow cooling.


  1. I have tested this recipe with Cup4Cup, Bob's Red Mill 1 to 1 GF blend, and Authentic Foods Multi Blend. That doesn't mean others will not work, I just have not tested other flours. Cup4Cup rose the best.
  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.

Gluten free dough rising tips:

It is really hard to get gluten free dough to rise. I am not sure why but it can be hit or miss. Here are a few tips to help make the process a little easier:
  • Allow the dough to rise overnight in a cool spot. Slower rising in cool temperatures can make your dough stronger and rise better.
  • For this recipe, I have the yeast ferment in warm milk instead of water. The sugars in the milk feed the yeast as they start to grow and ferment. Make sure the temperature is no higher than 110º F.
  • As I mentioned above, the weather can affect how your dough rises. Preheat your oven to 200º F then turn it off. Add the covered bowl to the oven and allow your dough to rise there.

Reasons why your gluten free dough didn't rise:

  • Was your liquid too hot?
  • Did you include a sugar (milk or sugar) to feed the yeast as they fermented?
  • Did you let the dough rise long enough?
  • Did you roll in a lot of butter layers?
  • Did you use a light flour blend with Xanthan gum? (Some gluten free flour blends have almond flour and bean flours in them and this could affect the lightness of the dough...and flavor!)


Serving: 1gCalories: 154kcalCarbohydrates: 27gProtein: 5gFat: 4gSaturated Fat: 2gTrans Fat: 1gCholesterol: 24mgSodium: 63mgPotassium: 53mgFiber: 4gSugar: 7gVitamin A: 113IUVitamin C: 1mgCalcium: 36mgIron: 1mg
Keyword flaky pastry, gluten free baking, gluten free pastries
Tried this recipe?Let us know how it was!