Create the perfect gluten-free puff pastry with my tried-and-tested recipe! This laminated rough-puff dough bakes beautifully in the oven, creating a buttery, flaky pastry for all your favorite treats. I only use 6 gluten-free pantry staples, and the hands-on time is minimal (mainly rolling and folding—your refrigerator does the rest!) It’s all about keeping the butter cold and using the right amount of gluten-free flour to create those perfect layers.
Gluten-Free Puff Pastry Recipe
I love the challenge of turning my favorite recipes into gluten-free versions. I’ve mastered gluten-free phyllo dough, but puff pastry was always a bit intimidating. I decided to give it a go, and I was pleasantly surprised at how easy it is to make using the rough puff method! Gluten-free flour and xantham gum make a flexible dough that rolls and folds without falling apart. I also use cold, unsalted butter cut into small cubes and slices to create the classic flaky layers. When folded and rolled out just right, the pastry bakes up to golden perfection!
This gluten-free rough puff pastry is so simple to create, and my step-by-step photos below will guide you through the process.
Gluten-Free Baking Tips
- When kneading, the dough should come together into a smooth ball and hold its shape when gently pressed. It shouldn’t be too sticky or too dry. Different flour brands may require slightly different amounts of liquid, so adjust with additional water or flour if needed.
- Stop kneading once the dough comes together into a smooth ball. Otherwise, you risk the butter melting from the heat of your hands.
- Make sure your ingredients stay cold during the folding and rolling process! Refrigerate the dough if the butter starts melting or the dough feels soft. You should see flecks of butter throughout the dough after each fold and roll.
- Dust your work surface with gluten-free flour to prevent sticking! I also lay a piece of plastic wrap on my work surface before flouring to help with sticking.
- I use the rough puff method of lamination. Instead of using a solid block of butter and performing multiple folds with chilling times in between, I use larger chunks of butter and skip the chilling time between folds. This method still creates a flaky homemade gluten-free puff pastry—it’s just simplified to save time and effort!
Gluten-Free Puff Pastry Recipe
Ingredients
- 2 cups all-purpose gluten-free flour blend*, plus extra for flouring the work surface
- 1 teaspoon xanthan gum, omit if your blend already contains it
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 3 tablespoons cold unsalted butter**, cubed
- ½ cup cold water, from the refrigerator
- ⅔ cup cold unsalted butter, cut into thin slices
Instructions
- In a large mixing bowl, combine the gluten-free flour, xanthan gum (if needed), sugar, and salt.
- Add the cubed cold unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.
- Gradually add the cold water to the mixture, stirring with a fork until the dough begins to come together.
- Turn the dough out onto a lightly floured work surface and gently knead it until it forms a smooth ball.
- Flatten the dough into a rectangle, then wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
- Once chilled, remove the dough from the refrigerator and place it on a floured surface.
- Roll the dough out into a large rectangle, about 1/4 inch thick.
- Arrange the cold unsalted butter cut into thin slices evenly over two-thirds of the dough, leaving one-third of the dough without butter.
- Fold the unbuttered third of the dough over the middle third.
- Then, fold the remaining third over the top to create three layers.
- Rotate the dough 90 degrees, then roll it out into another large rectangle.
- Repeat the folding process by folding one third over the middle.
- Finally, fold the remaining third over once again to create three layers.
- Roll out the dough into a large rectangle again.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before using in your desired recipe. (I sliced mine into squares to make little pastries).
Notes
- Don’t overwork the dough; otherwise, the butter will soften, and the pastry won’t puff up in the oven.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Puff Pastry Step-by-Step
Gather all your ingredients.
In a large mixing bowl, combine 2 cups gluten-free flour, 1 teaspoon xanthan gum (if needed), 1 tablespoon sugar, and 1 teaspoon salt.
Add 3 tablespoons cubed cold unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, work the butter into the flour until it resembles coarse crumbs.
Gradually add ½ cup cold water to the mixture, stirring with a fork until the dough begins to come together.
Turn the dough out onto a lightly floured work surface and gently knead it until it forms a smooth ball.
Flatten the dough into a rectangle, then wrap it tightly in plastic wrap and refrigerate for at least 30 minutes.
Once chilled, remove the dough from the refrigerator and place it on a floured surface. Roll the dough out into a large rectangle, about 1/4 inch thick.
Arrange ⅔ cup cold unsalted butter cut into thin slices evenly over two-thirds of the dough, leaving one-third of the dough without butter.
Fold the unbuttered third of the dough over the middle third.
Then, fold the remaining third over the top to create three layers.
Rotate the dough 90 degrees, then roll it out into another large rectangle.
Repeat the folding process by folding one third over the middle.
Finally, fold the remaining third over once again to create three layers.
Roll out the dough into a large rectangle again.
Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before using in your desired recipe. (I sliced mine into squares to make little pastries).
Serving Suggestions
I love making homemade pastries and puffs with this recipe! You can use this to make gluten-free pop tarts or use it as a crust for gluten-free quiche or savory tarts. I also love to fill it with jam and cream cheese to make a gluten-free Danish.
Storage Instructions
Store rolled-out GF puff pastry dough in the refrigerator if you plan to use it later. Layer the rolled-out dough between sheets of parchment paper, wrap it tightly in plastic wrap, and refrigerate for up to 2 days. You can also freeze this recipe! After wrapping the dough in plastic wrap, place it in a freezer-safe bag or container and freeze for up to 3 months. Thaw overnight in the refrigerator before using.
What gluten free flour do you recommend for this recipe? I was thinking I would try Better Batter. Thanks!
Hi Violet, Pillsbury gluten-free flour 🙂
Laid out very easy to follow instructions. Turns out great
What GF flour did you use if you do not mind sharing? Thanks!
What are the cooking instructions for your gluten-free puff pastry recipe?
Hi SherryAnn, when using it in a recipe, follow the recipe directions for how to cook it. To cook it by itself, we recommend 400°F for 15-20 minutes.
Hi, I was wondering if I could use this dough to make pigs in a blanket? Thank you.
Yes!
can I use vegan butter
Hi Victor, it should work!
Can’t wait to try this recipe
What is the dimension of the final rectangle please.
Wondering if I’d need to double the recipe if making apple turnovers for company.
Hi Theresa, our finished rectangle was about 14×9 inches.