I have had many requests for a gluten free puff pastry recipe that does not take 3 days to make. This one can be made in one day and used for pastries like Danish as well as savory dishes such as beef wellington. One of my cookbook recipe testers stated, “Some things are worth waiting/working for.”
Phyllo Dough is very thin sheets of dough. Even though both recipes are actually gluten free puff pastry, it is the closest thing we can use in gluten free baking. There are differences between the two recipes. Some of the differences in this gluten free puff pastry dough recipe is that it contains butter in the dough, more flour in the butter block, less butter for the butter block, much more yeast in the dough, and the addition of eggs. Once the butter is added and folded, there are only three rolls and folds to perform. You only have to fold in half or in thirds, no fancy envelope folds. Be sure to read the Tips section and the entire recipe prior to making it. I used this gluten free puff pastry recipe in my Gluten Free Danish Recipe and more.
UPDATE: Look for this recipe in my upcoming cookbook, Carla’s Best 125 Gluten-Free Recipes.
VIDEO: Watch me make half a recipe in this four-part video: How to Make Gluten Free Puff Pastry.
SMALLER RECIPE & DAIRY-FREE: Also, find a Small Batch Gluten Free Puff Pastry Recipe and a Small Batch Dairy Free Puff Pastry Recipe.
Use this gluten free puff pastry for all of the recipes you used to make using gluten-filled puff pastry.
Ingredients:
Instructions:
Tips
When rolling the dough out to make your recipe, be sure to use plenty of cornstarch or potato starch. Cornstarch makes things crisper than potato starch. Therefore, judge which one to use depending upon your desired effect.
Using a marble rolling pin helps keep the dough chilled and prevents it from softening quickly. You’ll need a heavy rolling pin no matter which type you use.
Prior to folding the dough, dust away any excess starch using a basting brush. Otherwise, the dough will not stick together well.
It is helpful to use the silicon mat or plastic wrap to help you fold over the dough. Also use the mat or plastic wrap to transfer the dough to the refrigerator. You can place it on a baking sheet and then refrigerate.
You will notice each time you roll out the dough, it becomes smoother and less puffy.
Refrigeration dries out dough. Freezing and defrosting at room temperature is best if you need to store it. However, refrigeration is sometimes necessary. If your dough dries out too much, pat it lightly with water and dust with potato starch prior to rolling.
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My dough (before chilling and before the butter) is the consistency of frosting. Should firmer? I am chilling the butter and the dough now nut am not sure if the dough should be stiff enough to handle. Please respond today so i can finish making the dough. Thanks
Caroline,
Are you using the flour blend recipe linked in this recipe? It calls for superfine rice flour. That is a must because gluten free flour mixes vary greatly.
Secondly, this video should answer any of your questions. It is only half a recipe, though - http://glutenfreerecipebox.com/gluten-free-puff-pastry-video/.
Good luck!
Carla
Thanks! The video is helping a lot! I'll let you know how it turns out.
Have you tried any egg replacements in this recipe? My husband is allergic. Perhaps just add some extra baking powder?
Amber,
No. I haven't. You can experiment with one-fourth a recipe and try one of the egg substitutes at http://glutenfreerecipebox.com/gluten-free-egg-substitute/. The egg acts as a binder and allows the dough to stretch. It also adds a little puffiness.
If you do try a substitute, please let us all know how it works out.
Carla
Puff pastry is a thing of the past for me. I've tried this twice and I failed miserably both times. It was too dry to roll and just got worse even with the butter. I now have a gallon freezer bag full of something other than puff pastry. LOL
Carole,
I am so sorry to hear that. I can only assume that you used something other than my recipe for all-purpose gluten-free flour. Please let us all know which flour your used so that others can learn from your experience.
Carla
I'm afraid your recipe rather confirms for me why with coelic disease I can't sensibly make puff pastry for myself like I used to do. In no way can a recipe which involves 10 different ingredients and involves no fewer than 22 separate stages in the process be regarded as an appealing alternative to what I used to do before my diagnosis which could be easily summarised in just one sentence: mix plain flour and butter knobs in a 2:1 ratio, add cold water, fold a few times and then fridge it before use. Unless the gluten-free version is not too much more complicated than that, life is going to be far easier if I just accept I can't make puff pastry ever again.
where do I find carla's flour blend, I live in Omaha area
Sherry,
I don't sell my flour blend. It's a recipe for a homemade blend: https://glutenfreerecipebox.com/gluten-free-all-purpose-flour-blend. Just click on the link in any of the recipes that call for it. At that page, you will discover two places to purchase "superfine" rice flour. That is the key to the blend.
I hope you enjoy it!
Carla
I can't have dairy as well as gluten. Can the butter be substituted with margarine?
Could Coconut Oil be substituted for the butter as a healthier Dairy free version.
Janet,
I usually advise against it, but I read someone's feedback on a dairy free version of gluten free puff pastry and and they had good luck with it.
Carla
Facebook Comment - August 2, 2015,
"This is what I made last year and subbed butter for polish block hard marg found in waitrose foreign fridge section. Worth the effort"
~ K.B.
I want to try the recipe but I can't have egg yolk. Will it effect the dough if I just use egg white or egg beaters?
Joy,
I would try it with egg white and replace the 1 tablespoon of egg yolk with cream.
Carla
Hallo Carla!
Why is it necessary to pinch the edges close?
Thank you!
Stephane,
Pinching the edges closed seals in the butter.
Carla
Hi Carla,
First off, I never write reviews but needed to for this recipe. My mom is British and making pastry has been in the family for years. About five years ago, my husband became gluten intolerent and after many attempts and mushy pies I gave up and stuck to cakes. I gave this recipe a try, and I'm so very thankful. It's a beautiful recipe and it handle and tastes just like a puff pastry should. A huge thank you. No more grief during the holidays. Thank you for coming up with something that I couldn't and for helping keep a family tradition alive :)