Hey y'all! Have you been craving that tender, buttery, flaky pastry but need it to be gluten free? Look no further! This Gluten Free Puff Pastry for Sweet or Savory Bakes is a total game changer—it’s light, crisp, and works for everything from decadent desserts to savory appetizers. Whether you’re prepping for a holiday meal or just want something special on your table, this recipe is about to become your new go-to. Let's get cooking!
Why You'll Love This Gluten Free Puff Pastry for Sweet or Savory Bakes
- Super flaky and buttery layers that rival classic puff pastry.
- Perfect for both sweet treats and savory snacks or meals.
- Easy to make with just a handful of gluten free ingredients.
- Freezer-friendly, so you can always have some on hand for last-minute baking.
- Dairy-free adaptations included, making it friendly for more diets!
Ingredients for Gluten Free Puff Pastry for Sweet or Savory Bakes
- 2 ¼ cups (300g) gluten free all-purpose flour blend (with xanthan gum, like King Arthur Measure for Measure)
- ½ teaspoon salt
- 1 teaspoon sugar (omit for savory-only uses)
- 1 cup (225g) unsalted butter, cold and cut into cubes (use plant-based for dairy-free)
- ⅔ cup (160ml) ice-cold water
- 1 teaspoon lemon juice or apple cider vinegar
Step-by-Step Directions for Gluten Free Puff Pastry for Sweet or Savory Bakes
Step 1: Mix the Dry Ingredients
In a large mixing bowl, whisk together the gluten free flour, salt, and sugar (if using), ensuring everything is well combined.
Step 2: Cut In the Butter
Add the cold, cubed butter to the dry mixture. Using a pastry cutter or your fingertips, quickly work the butter in until you have pea-sized lumps. These chunks are key for flaky layers!
Step 3: Add Wet Ingredients
Stir the lemon juice or vinegar into the ice water. Gradually pour this into the flour-butter mixture while stirring gently with a fork. Mix until just combined—the dough may look rough and shaggy.
Step 4: Bring the Dough Together
Turn the dough onto a lightly floured surface (use more gluten free flour). Pat it into a rough rectangle. Use a rolling pin to gently roll the dough out to about ½ inch thick.
Step 5: Laminate the Dough
To create layers, fold one third of the dough over the center, then fold the other third over (like folding a letter). Rotate 90°, roll out again to ½ inch thick, and repeat the "letter fold" two more times. If the dough becomes too soft, chill in the fridge for 20 minutes between folds.
Step 6: Chill and Bake
Wrap the finished dough in plastic wrap and chill for at least 1 hour. When ready, roll out to your desired thickness (about ¼ inch for most recipes). Preheat oven to 400°F (200°C), cut and shape as needed, and bake for 20-25 minutes or until golden and puffed.
Notes for Gluten Free Puff Pastry for Sweet or Savory Bakes
- If your kitchen is warm, chill your flour and bowl beforehand to prevent butter from melting.
- Handle the dough as little as possible to keep those layers light and flaky. For more lamination tips, check out Sally's Baking Addiction.
- For dairy-free, swap in high-quality plant-based butter (like Miyoko’s Creamery).
Variations on Gluten Free Puff Pastry for Sweet or Savory Bakes
- Cheesy Herb: Add 3 tablespoons finely grated parmesan and 2 teaspoons mixed dried herbs to the dry mix for a savory twist.
- Cinnamon Sugar: Sprinkle cinnamon sugar between folds for a sweet, breakfast-ready pastry.
- Vegan: Use plant-based butter and check flour blend for no dairy or eggs.
Required Equipment for Gluten Free Puff Pastry for Sweet or Savory Bakes
- Mixing bowl
- Pastry cutter or two forks
- Rolling pin
- Plastic wrap
- Baking sheet
- Parchment paper
Storage Instructions
Wrap unused dough tightly in plastic wrap and refrigerate for up to 3 days, or freeze for up to 2 months (thaw overnight in the fridge before using). Baked pastries keep in an airtight container at room temperature for up to 2 days, or refrigerated for up to 5 days. Re-crisp in a hot oven for a few minutes before serving.
Serving Ideas and Pairings
- Serve savory bakes with rich soups, like creamy tomato or chicken stew.
- Use for fruit turnovers and enjoy with whipped cream or a scoop of vanilla ice cream.
- Pair with cheese boards and charcuterie for party-perfect appetizers.
Pro Tips for Gluten Free Puff Pastry for Sweet or Savory Bakes
- Always use ice-cold butter and water for the flakiest layers; learn why this matters at King Arthur Baking's laminated dough guide.
- Chill, chill, chill! Resting the dough makes handling and lamination easier.
- Roll gently and avoid overworking—the less you touch, the better the rise.
FAQ: Gluten Free Puff Pastry for Sweet or Savory Bakes
- Can I make this gluten free puff pastry ahead of time?
- Absolutely! You can refrigerate the dough for up to 3 days or freeze it for up to 2 months.
- Why is my gluten free puff pastry not rising?
- This usually means the butter was too warm or the dough was overworked—chill often and handle gently for best results.
- Can I use this pastry for both sweet and savory recipes?
- Yes! Just omit the sugar for savory recipes and go wild with your favorite fillings and toppings.
Prep Time: 30 minutes
Chill Time: 1 hour or more
Total Time: 1 hour 30 minutes
Yield: About 1.5 lbs (enough for 2 pie crusts or 12 turnovers)
Ingredients
- 2 ½ cups gluten free all-purpose flour blend
- 1 cup unsalted butter, cold and cubed
- ½ teaspoon xanthan gum (omit if your flour blend contains it)
- 1 teaspoon 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. Use a pastry cutter or your fingers to 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 and butter, stirring until a shaggy dough forms.
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4Turn the dough onto a lightly floured surface. Shape into a rectangle, then roll out to about ½ inch thick. Fold the dough into thirds, like a letter. Rotate and repeat rolling and folding 4 more times, chilling for 10 minutes between folds if the dough becomes too soft.
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5Wrap the finished dough in plastic wrap and chill for at least 30 minutes before using in your favorite sweet or savory bakes.
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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