Hey y'all! If you've always dreamed of biting into that crisp, buttery puff pastry without the gluten, this recipe is about to make your baking dreams come true. Whether you're whipping up gooey cheese twists for a party or a sweet fruit tart for brunch, this Gluten Free Puff Pastry for Savory and Sweet Bakes delivers the classic layers and unbeatable flavor everyone loves. Ready to impress your friends and family? Let's get cooking!
Why You'll Love This Gluten Free Puff Pastry for Savory and Sweet Bakes
- It delivers golden, flaky layers that rival traditional puff pastry.
- Perfect for both sweet desserts and savory appetizers.
- Completely gluten free, so everyone can enjoy it.
- Can be made ahead and frozen for convenience.
- Easy to customize with your favorite fillings and shapes.
Ingredients for Gluten Free Puff Pastry for Savory and Sweet Bakes
- 2 ¼ cups (315g) gluten free all-purpose flour (with xanthan gum)
- 1 teaspoon fine sea salt
- 1 tablespoon granulated sugar (omit for extra savory bakes)
- 1 cup (225g) unsalted butter, very cold and cubed
- ½ cup (120ml) ice-cold water
- 1 teaspoon lemon juice or apple cider vinegar
Directions: Step-by-Step Gluten Free Puff Pastry for Savory and Sweet Bakes
Step 1: Prepare the Dough
- In a large mixing bowl, whisk together the gluten free flour, salt, and sugar.
- Add the cold, cubed butter. Using a pastry cutter or your fingertips, rub the butter into the flour mixture until you have pea-sized pieces.
- Mix the lemon juice (or apple cider vinegar) into the ice water. Gradually add to the flour mixture, stirring just until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface. Press together until it holds, but do not overwork.
Step 2: Folding for Flaky Layers
- Shape the dough into a rough rectangle. Roll it out gently to about ½ inch thick.
- Fold the dough into thirds, like a letter. Rotate 90 degrees, roll out again, and repeat the folding process 4 more times, dusting with flour as needed.
- Wrap the dough tightly in plastic wrap and chill for at least 1 hour (or overnight for best results).
Step 3: Baking with Gluten Free Puff Pastry for Savory and Sweet Bakes
- Preheat your oven to 400°F (200°C). Line baking sheets with parchment paper.
- Roll out the chilled dough to about ¼ inch thickness. Cut and shape as desired for your recipe—tarts, turnovers, pinwheels, or twists.
- Bake for 18-22 minutes, or until golden brown and puffed. Cool on a rack and enjoy!
Notes for Success with Gluten Free Puff Pastry for Savory and Sweet Bakes
- Keep ingredients and dough as cold as possible to achieve the flakiest layers.
- Don’t skip the folding process—it’s key for puff pastry! Learn more about laminating dough here.
- For dairy free, substitute the butter with a high-quality, plant-based alternative.
Variations on Gluten Free Puff Pastry for Savory and Sweet Bakes
- Cheesy Herb Swirls: Spread grated cheddar and fresh herbs before rolling and slicing.
- Fruit Turnovers: Fill with a mixture of diced apples, cinnamon, and a sprinkle of sugar for a sweet treat.
- Spinach & Feta Triangles: Stuff with sautéed spinach and crumbled feta for a savory appetizer.
Required Equipment for Gluten Free Puff Pastry for Savory and Sweet Bakes
- Mixing bowl
- Pastry cutter or fork
- Rolling pin
- Plastic wrap
- Parchment paper
- Baking sheet
Storage Instructions for Gluten Free Puff Pastry for Savory and Sweet Bakes
Wrap the unbaked dough tightly in plastic wrap and store in the refrigerator for up to 3 days. To freeze, double-wrap and store for up to 2 months. Baked pastries can be kept in an airtight container at room temperature for 1 day or refrigerated for up to 3 days. Re-crisp in a preheated oven at 350°F (175°C) for 5-8 minutes.
Suggested Pairings and Serving Recommendations
- Serve sweet pastries with vanilla ice cream or whipped cream for dessert.
- Pair savory bakes like cheese twists with a crisp salad or homemade soup.
- Enjoy with a hot cup of tea or coffee for a cozy snack.
Pro Tips for Gluten Free Puff Pastry for Savory and Sweet Bakes
- Use a high-quality gluten free flour blend—check out this guide to gluten free flours for the best options.
- Chill dough between folds if it becomes sticky—temperature is key!
- For extra puff, bake pastries straight from the fridge on a preheated baking sheet.
FAQ for Gluten Free Puff Pastry for Savory and Sweet Bakes
- Can I make this pastry dough ahead of time?
- Absolutely! The dough can be refrigerated for up to 3 days or frozen for 2 months before using.
- Can I use dairy-free butter for this recipe?
- Yes, a high-quality vegan butter substitute will work beautifully—just make sure it's cold and firm.
- Why is keeping everything cold important?
- Cold ingredients create steam in the oven, which is what makes the pastry puff up into gorgeous, flaky layers. For more tips, see this guide to laminated doughs.
Ingredients
- 2 ½ cups gluten free all-purpose flour blend
- 1 cup unsalted butter, cold and cubed
- ½ teaspoon xanthan gum
- ½ teaspoon fine sea salt
- 1 tablespoon granulated sugar
- ¾ cup ice cold water
- 1 teaspoon lemon juice
- Extra gluten free flour for dusting
Instructions
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1In a large bowl, whisk together the gluten free flour blend, xanthan gum, salt, and sugar.
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2Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until pea-sized pieces remain.
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3Mix the lemon juice into the ice cold water. Gradually add the water mixture to the flour, stirring until the dough just comes together. Do not overwork.
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4Turn the dough onto a lightly floured surface. Shape into a rectangle, wrap in plastic, and chill for 30 minutes.
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5Roll the chilled dough into a large rectangle. Fold into thirds like a letter, rotate, and repeat rolling and folding 3 more times, chilling for 10 minutes between each fold.
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6Use as desired for savory or sweet bakes. Bake according to your chosen recipe until golden and crisp.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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