Gluten Free Puff Pastry
It can be hard to make gluten free puff pastry as we all know how crumbly and prone to cracking gluten free dough can be. This recipe makes the best gluten free puff pastry using psyllium husk to create a super stretchy dough. It is the perfect dough for breakfast pastries, pies and tarts.
- 125g Gluten free all-purpose flour
- 20g Cornflour
- 20g Buckwheat flour
- 1tbsp Psyllium husk powder
- 1⁄4tsp Baking powder
- 250ml Ice water
- 80g Unsalted butter
- Pinch of salt
- Firstly make your butter slab so that it has time to chill. Place your butter between two sheets of parchment paper and roll out into a roughly 20x10cm slab. Place this in the fridge to chill for 30 minutes.
- In a large bowl, mix all of the dry ingredients together. Add your ice water and mix thoroughly until you have a nice ball of dough.
- Flour your work surface liberally. Roll out your dough to around 5mm thickness.
- Place your butter slab in the centre of the sheet of dough and fold the dough around it, as in the image to the left.
- Roll this dough parcel of butter out into a longer slab and then fold in half. Roll out again in the opposite direction and fold in half. Pop in the fridge for 20 minutes before you start folding and rolling again to make sure the butter doesn’t melt.
- Take your dough out of the fridge and roll out into a longer slab the opposite direction the last fold. If it is quite stiff bash it a lit first to get the butter moving, this will prevent the butter from bursting through the dough. Fold over again and roll out in the opposite direction. Fold over and pop in the fridge for another 20 minutes.
- Repeat this twice more (two more sets of two folds, refrigerating in between).
- You now have gluten free puff pastry dough. Roll this out and cook according to the recipe you will need it for. Make sure to give it an egg wash to help it brown.
About This Recipe
Gluten free pastry is very delicate and prone to cracking. While having a pastry dough with no gluten in it works quite well for a shortcrust, it makes puff pastry very tricky. It is important for puff pastry that the butter does not burst through the dough, something that can be very hard with gluten free dough.
This recipe makes use of psyllium husk powder to create a stretchy and elasticated gluten free dough which helps to prevent breakage. It makes a delicious pastry that is perfect for a tart, pie or breakfast pastries.
Question: Can I use margarine instead of butter?
- Unfortunately not. Margarine is much too soft and has a lower melting point. If you are trying to make it dairy free, then using a vegan baking block would work better.
Question: How long should I bake it for?
- This really depends on the recipe. If you are just baking a sheet of the dough rolled out, then around 20-25 minutes will do. However, if you are baking a pie or a tart it may need longer.
If you have any more questions feel free to email me them at email@example.com
Love Gluten Free
Hey! I’m Caroline, I love baking and cooking and finding new ingredients to create better gluten free alternatives. In 2015 I found out I had coeliac and since then it has been my mission to find great ways to make gluten free food better.
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