Gluten-Free Puff Pastry
Buttery and crispy with just the right density! This homemade Puff Pastry Dough is not only gluten-free but oh-so-heavenly.
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Growing up my mom wasn’t a big baker so we didn’t enjoy too many homemade desserts throughout the week (she would occasionally make your peanut butter or chocolate chip cookie for my Nunu but that’s about it). So it was always a treat heading to a friend’s house and diving into a freshly baked something. There was one childhood friend in particular whose mom whipped up the most tasty, freshly baked desserts, and it was always such a casual thing. Desserts every night, and made from scratch. Safe to say it was the house everyone wanted to be at. She would literally be picking blueberries from her garden one minute and before you know it, you could smell the berry strudel oozing from the oven. Can’t help but think how lucky I was to have experienced her delights in my childhood memories. This is all to say, I hope to do the same one day, and am kicking off my education in baking with this easy and delicious puff pastry recipe.
Pastry dough is new to me, and I think I may have stayed away because it always felt so intimidating. But it’s kinda like making bread from scratch. You do it once or twice, ripping the band-aid off, and before you know it freshly made focaccia and sourdough are flowing from your home. That’s what’s great about this recipe. It requires very few ingredients and is pretty simple to make. It’s also great to freeze and store for cozy and slow Sunday mornings when you crave something indulgent and don’t want to leave the comfort of your home. Pop this pastry dough in the oven and watch it rise, puff and fluff. Spread on smooth butter and berry jam or bake for a dessert and serve strawberry shortcake-style.
Is Gluten-Free Puff Pastry Healthy?
Flakey. Delicious. And gluten-free? It’s a win for me! Made with minimal, non-processed ingredients, this puff pastry is a healthy alternative to the store-bought doughs that are oftentimes filled with preservatives and chemicals to maintain a shelf life. There are some adjustments you can make to this recipe to make it more nutritious but with that said no need to fix what isn’t broken.
Feel free to swap your butter and cream for a vegan alternative or replace the refined sugar with coconut sugar but I do not recommend a vegan alternative for the eggs. You can also use a whole grain, gluten-free flour for a more nutritious pastry. If you too strongly desire to transform this recipe into a plant-based one you of course can. But I recommend making it slightly healthier with these tweaks as opposed to converting it completely.
Chilled and divided butter. Why?
I have heard time and time again that the trick to pastry dough is the use of cold ingredients, especially when it comes to the butter. Here is why this is the case and a tip you must not skip! When incorporated in its from-the-fridge state, it tends to be much harder, and this is the key to making baked goods more flaky. Butter straight from the fridge doesn’t fully incorporate. What happens is it breaks down into small pieces throughout your dough, and since butter has a certain amount of water in it, the steam that is then released in those pockets during the baking process creates more flakes. It also forms layers in the dough and cuts through the flour development. Pie crust and pastries like croissants and strudel are prime examples of butter used in its cold state resulting in a better, flaky texture.
INGREDIENTS
- 2 1/2 cups gluten-free all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons sea salt
- 1 1/2 cups unsalted butter, cold (divided)
- 1 large egg
- 1/2 to 3/4 cup very cold heavy cream
- 1 teaspoon apple cider vinegar
INSTRUCTIONS
Prep
Chill and grate butter; combine with dry ingredients.
Mix
Form dough with cream and egg; refrigerate.
Fold
Roll, fold, and chill dough for flakiness.
Devour!
FAQs & Tips
To prep in advance, you can make the dough and wrap it tightly in plastic wrap. Store in the freezer for up to 3 months. Prior to baking, allow the frozen dough to defrost in the refrigerator. Then simply cook as directed.
To enhance the quality of your puff pastry, knead gently. And be conscious not to overwork it, too. You don’t want the butter to melt or else it will reduce the flakiness. It’s normal for the dough to appear slightly shaggy. Uneven dough with some cracks is key.
The amount of water needed may vary depending on the type and brand of gluten-free flour you use. So adjust accordingly to achieve the right hydration without dry patches.
Serving Suggestions
Craving sweet or savory? You can enjoy your puff pastry as a tart for lunch with a nut butter of choice and drizzle of honey. Prepare as an apple turnover, a homemade pop tart with strawberry glaze, or as a cozy chicken pot pie. However you serve, I know for certain these will be a real delight. Dangerous almost to keep on hand, because they are just too good and easy to consume. Give this puff pastry a try and please let me know what you think!
For additional baking experimentation, take a look at this enticing Peach Bread. Or try these berry-delicious Gluten-Free Scones.
Gluten-Free Puff Pastry
Ingredients
- 2 1/2 cups gluten-free all-purpose flour
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons sea salt
- 1 1/2 cups unsalted butter cold (divided)
- 1 large egg
- 1/2 to 3/4 cup very cold heavy cream
- 1 teaspoon apple cider vinegar
Instructions
- Cut 3/4 cup of butter into small pieces and refrigerate. Place the remaining 3/4 cup of butter in the freezer for at least 2 hours.
- In a large bowl, whisk together the gluten-free flour, sugar, and salt. Grate the frozen butter into the flour mixture and toss to coat.
- Add the refrigerated butter pieces to the bowl, toss with the flour, then mix in the apple cider vinegar.
- Whisk the egg with 1/3 of the heavy cream and add to the flour mixture. Gradually add more cream until the dough comes together but is not sticky.
- Form the dough into a rectangle, wrap in plastic, and refrigerate for at least 1 hour.
- Roll out the dough on a floured surface into a 1/4-inch thick rectangle, then fold into thirds like a letter. Rotate and repeat the folding process two more times.
- Wrap the dough in plastic and refrigerate for at least 1 hour before using, or freeze for up to 3 months.
Nutrition
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