Gluten Free Puff Pastry Dough

This easy gluten-free puff pastry is light, flaky, and perfect for both sweet and savory recipes! With simple ingredients and a step-by-step folding technique, you’ll get those crisp, buttery layers—without the gluten. Use it for pies, pastries, or tarts, and enjoy a homemade alternative that’s just as delicious as the classic version!

Ingredients Needed

• 240g (2 cups) plain gluten-free flour blend, plus extra for dusting (I used Doves Farm Freee; ensure it has no xanthan gum)
• ½ tbsp caster sugar (superfine or granulated sugar)
• 1 tsp xanthan gum (If your flour blend contains xanthan gum, use only ½ tsp)
• ½ tsp salt
• 40g (3 tbsp) cold unsalted butter, cubed
• 120g (1 stick + ½ tbsp) cold unsalted butter, thinly sliced (1-2mm thick, 1-2cm wide)
• 100g (⅓ cup + 1½ tbsp) cold water

How To Make Gluten-Free Puff Pastry Dough

1. Prepare the dry ingredients: In a large bowl, whisk together the gluten-free flour blend, sugar, xanthan gum, and salt.
2. Incorporate the first butter portion: Add the 40g of cubed butter and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs. (You can also use a food processor.)
3. Add the butter slices: Toss the 120g of sliced butter in the flour mixture, ensuring the pieces are evenly coated and separated.
4. Hydrate the dough: Gradually add the cold water, 1-2 tablespoons at a time, tossing the mixture between each addition until all the flour is hydrated and the dough starts clumping together. It will look crumbly but should hold together when pressed.
5. Form the dough: Gently knead the dough just until it comes together in a ball. It should be slightly shaggy with visible butter pieces. Do not overwork it.
6. Wrap and chill: Shape the dough into a rough rectangle, wrap it in plastic wrap, and lightly roll it with a rolling pin to smooth it out. Refrigerate for 30 minutes.
7. Roll out and fold (First Letter Fold): On a lightly floured surface, roll the dough into a long rectangle (about three times its width). Fold one-third of the dough toward the center, then fold the other third over it. Rotate 90° so the open ends face you.
8. Repeat the process (Second Letter Fold): Roll out the dough again into a long rectangle and repeat the letter fold.
9. Final chilling: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes before rolling it out for use.

Recipe Tips

• Keep everything cold: Cold butter is key for flaky layers. Chill your butter, water, and even the mixing bowl for the best results. If the butter starts to soften, refrigerate the dough before continuing.
• Don’t overwork the dough: Mix just until the dough comes together. Overworking will melt the butter, making the pastry less flaky.
• Adjust water as needed: Different gluten-free flours absorb water differently. If the dough feels too dry, add a little more cold water—just a teaspoon at a time.
• Use a gentle rolling technique: When rolling, apply even pressure and avoid pressing too hard. This helps maintain the butter layers, creating a flaky texture.
• Chill between folds: After each set of folds, chill the dough for at least 30 minutes. This helps the butter firm up, preventing it from melting into the dough and ensuring crisp, distinct layers.

How To Store Leftovers?

• Refrigerate: Let the puff pastry dough rest at room temperature for a few minutes before storing. Wrap it tightly in plastic wrap and place it in the fridge for about 1 week
• Freeze: Wrap the dough in plastic wrap, then place it in an airtight container or freezer bag. Freeze for up to about 1 month. Thaw in the fridge overnight before rolling out and using.

Nutrition Facts

Serving Size: 1/16 sheet (approximately 20g)

• Calories: 80
• Total Fat: 6g
• Saturated Fat: 2.5g
• Cholesterol: 0mg
• Sodium: 75mg
• Potassium: 0mg
• Total Carbohydrate: 7g
• Dietary Fiber: 1g
• Sugars: 0g
• Protein: 0g

Try More Puff Pastry Recipes:

• Puff Pastry Salted Caramel Chocolate Crostini
• Puff Pastry Caviar Egg Cups
• Puff Pastry Spinach Feta Cups