Description
Flaky, buttery, and 100% gluten-free, this puff pastry recipe is perfect for savory pies, sweet tarts, and everything in between. Easy to make and freezer-friendly!
Ingredients
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2 ½ cups gluten-free flour blend (with xanthan gum)
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1 tsp salt
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1 cup unsalted butter, cubed and chilled
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½ to ¾ cup cold water
Instructions
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Mix dry ingredients
In a large bowl, whisk together the gluten-free flour and salt. -
Cut in butter
Add cold butter cubes and use a pastry cutter to blend until pea-sized chunks remain. -
Add water
Slowly drizzle in cold water, mixing gently until a shaggy dough forms. -
Chill
Wrap dough in plastic and chill for 30–60 minutes. -
Roll & fold (laminate)
On a floured surface, roll dough into a rectangle. Fold into thirds (like a letter). Rotate, re-roll, and repeat 4–5 times, chilling after every 2 folds. -
Bake or freeze
Use immediately, refrigerate for up to 48 hours, or freeze for up to 2 months. Bake at 400–425°F until golden brown and puffy.
Notes
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Works great for both sweet and savory recipes
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Keep butter cold during every step for best results
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Don’t overwork the dough to maintain flakiness
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: Amercian
Keywords: gluten-free puff pastry, gluten free baking, rough puff pastry, gluten-free dough