Lesson 14: Gluten Free Puff Pastry

Puff pastry is multiple layers of thin dough with thin layers of butter between them. The dough puffs up when baked to create light and airy pastries with a crisp outer crust. Use this dough to make both sweet and savory pastries. You can even use puff pastry dough for small delicate pies, appetizers, and more.

Can I Make Gum-Free Puff Pastry?

Xanthan gum is the traditional binder of choice when making gluten free puff pastry dough. However, if you are gum intolerant or prefer a healthier choice, you may use psyllium husk powder as instructed in the Gum-Free Puff Pastry Recipe. Psyllium husk creates a slightly smoother surface in most baked goods.

 

What Can I Make Using Puff Pastry Dough?

Using puff pastry, you can make Danish pastries, croissants, (see Blueberry Croissants Recipe), mini pies, appetizers (like Pesto-Ricotta Stuffed, Spinach Capers & Feta-Stuffed, Pull-Apart), Savory Pies, Small Pizzas, Savory Rings, and Tarts, to name a few. You can even use the small batch puff pastry recipe to make an 8-inch round cake base. Want to impress your guests. Try Beef Wellington!

 

What Should I Know About Gluten Free Puff Pastry?

Gluten free puff pastry is made similar to traditional puff pastry with one difference. In traditional puff pastry, steam develops between the layers of dough and lifts each layer. In gluten free puff pastry, the dough needs help in inflating. So, not only do you add yeast to the dough, but baking powder as well. The one difficulty baking powder adds is that the surface of the dough is not as smooth as in traditional puff pastry dough. However, even homemade traditional puff pastry dough can be a little uneven.

 

How to Make Gluten Free Puff Pastry

1. Make the butter block and chill for 20 minutes.
2. Make the dough and chill for 20 minutes.
3. Roll the dough and chill for 20 minutes.
4. Fold the dough around the chilled butter block and chill for 20 minutes.
5. Roll the dough and fold; chill for 20 minutes.
6. Roll the dough and fold; chill for 20 minutes.
7. Roll the dough and fold; chill for 20 minutes.
8. You can fold it up to an additional 2 times to create additional layers; however, the layers are difficult to see once baked. Often rolling is not necessary, but just an additional fold or two works well.
9. Use immediately as instructed in your recipe or wrap tightly in plastic wrap and then store in a zipper storage bag in the refrigerator until ready to use.
10. Roll out dough and use as instructed in your recipe.

 

Can I Freeze Raw Puff Pastry Dough?

Freezing raw pastry dough can definitely be done. However, the rise will be somewhat lower once baked. To defrost the frozen dough, leave it out at room temperature until it becomes pliable and easy to roll. If it is too soft, chill in the refrigerator until a little stiff.

 

ASSIGNMENT:

1. Watch the Videos
2. Then, make one of the below recipes:

Traditional Gluten Free Small Batch Puff Pastry Dough

Traditional Large Batch (4x the above) Gluten Free Puff Pastry Recipe

Small Batch Gluten Free Dairy-Free Puff Pastry Dough

Small Batch Gluten Free Gum-Free Puff Pastry Dough

 

 

Remember, you can always access previous lessons on the Syllabus page.