Why I Keep Coming Back to This Puff Pastry
Okay, confession: the first time I tried to make gluten free puff pastry, it looked like a science experiment gone rogue. But after a few (okay, maybe six) tries, I figured out a way that doesn't leave flour everywhere and my sanity in shreds. My youngest still laughs about 'the dough that wouldn't quit'—which, honestly, wouldn't have been so bad if it hadn't stuck to the cat. But that's another story.
These days, I pull this out whenever friends with gluten issues (or just picky eaters) come over. My family? Well, they're not even gluten free, but they hover the oven like seagulls at a chip shop. I make it for parties, or just because it's Thursday and I want something flaky with my coffee. (I mean, why not?)
When I Make This (and Why You'll Probably Love It Too)
I make this when I want to impress without actually working all that hard—plus, you can stash a batch in the freezer. My family goes a bit bonkers for it, especially when I fill the pastry with cheese and herbs (or, when I'm feeling like living on the edge, a bit of spiced apple).
Sometimes it's a bit fiddly, and I've had my share of sticky disasters, but once you get the hang of it, it's miles better than the sad, soggy gluten free pastry from the supermarket. (No offense, supermarket. But you know what you did.)
What You'll Need (But Swap if You Have To!)
- 2 cups (about 250g) gluten free plain flour (I've used Bob's Red Mill, but honestly, any blend marked for baking usually works)
- 1 teaspoon xanthan gum (unless your blend already has it—check the label, learned that the hard way)
- ½ teaspoon salt
- 1 cup (225g) cold unsalted butter, diced (sometimes I use half butter half dairy-free spread, when we're out)
- ½ cup (120ml) ice water (give or take—I add a splash more if it looks too dry)
- 1 teaspoon lemon juice (or vinegar; I forget which is traditional, but both work)
- Extra flour for dusting (I just grab a handful—no need to be precious)
Optional for brushing: 1 egg, beaten, or a dab of milk if you're avoiding eggs.
How I (Usually) Make The Puff Pastry
- In a big bowl (big enough for enthusiastic mixing), toss together the flour, xanthan gum, and salt.
This is where I sometimes get distracted and add the butter too soon—no harm done, it still works. - Add the cold diced butter. Rub it in with your fingertips until you’ve got floury lumps the size of peas (I think of them as 'butter pebbles'). Don’t overmix; some chunks are good! If you use a pastry cutter, good for you; I always lose mine, so I just use my hands.
- Drizzle in the lemon juice and most of the ice water. Stir gently with a fork (or your hands—I won't judge), just until it comes together. If the dough's too dry, I sprinkle in a bit more water, but not too much or it'll get weirdly gummy.
- Pat into a rough rectangle (don’t stress—mine usually looks more like a wonky oval), wrap in cling film, and chill for at least 30 minutes. Sometimes I forget it overnight and it's still fine.
- Flour your surface and rolling pin well (gluten free flour is clingy). Roll out the dough gently into a rectangle about 1cm thick.
- Now, fold the dough in thirds, like a letter. Turn it 90 degrees, roll, and fold again. I do this 3 times, more if I've got the patience. If it cracks, just patch it up. This is where I usually sneak a taste of the dough—I know, you're not supposed to.
- Wrap and chill again for 20 minutes—longer if you're making ahead.
- Ready for appetizers? Roll out, cut, and fill as you like. Bake at 200°C (400°F) for 15 to 20 minutes, until golden and puffed. Don’t worry if it looks a bit weird at first; it sorts itself out in the oven.
The Notes I Wish I'd Had When I Started
- If the dough feels sticky, chill it longer. Warm butter is the enemy of puffiness.
- Sometimes my first roll is messy—patch cracks with extra dough, no one will know.
- If you don’t have a pastry cutter, two butter knives crisscrossed works in a pinch.
- I once made it with rice flour only—don't. Too gritty by half.
Variations I've Tried (and a Dud)
- Cheesy: Grate in a handful of sharp cheddar before rolling. Melts into magic.
- Herby: Add chopped rosemary or thyme. Makes your house smell like a posh bakery.
- Sweet: Sprinkle cinnamon sugar before folding. Not traditional, but my kids demolish it.
- Dud: Tried with coconut oil instead of butter. Tasted like a tropical pie that got lost on the way to dinner. Wouldn’t recommend.
Equipment (or What I Improvise With)
- Mixing bowl
- Rolling pin (wine bottle works if you're desperate—been there, done that, just clean it well!)
- Cling film or a clean bag for wrapping
- Baking tray
How I Store It
Wrap leftovers tightly and keep in the fridge for up to 3 days. You can freeze the dough for a couple of months, too—just defrost overnight in the fridge.
Though honestly, in my house it never lasts more than a day! Once, I tried hiding some behind the yogurt... didn't work.
When to Serve (and How I Like It)
Cut into little squares and top with smoked salmon for fancy nibbles, or just fill with cheese and ham for lazy lunches. At Christmas, we do mini sausage rolls (my uncle calls them 'puff bombs'). Sometimes I just nibble the pastry plain, standing at the counter. That's not wrong, is it?
What I Learned (The Hard Way)
- Don’t rush the chilling steps. I once tried to skip it; ended up with a pastry puddle.
- Use enough flour to dust, but not so much the dough gets dry. (This took me ages to figure out!)
- A metal bench scraper is handy but don't buy one just for this—your hands work fine.
Questions People Actually Ask Me
- Can I use this for sweet pastries too? Absolutely! I sometimes make jam turnovers. Maybe not every day, but it's good.
- What’s the best flour blend? Good question—I've tried a bunch, and honestly, as long as it says 'for baking' and has xanthan gum, you're in the clear. I sometimes just use what’s on sale.
- Can I double the recipe? Yep, just use a bigger bowl. And a bigger fridge if you’ve got one (I never seem to have enough space).
- Can I skip the lemon juice? Technically, yes, but I think it helps with lift. Sometimes I forget it and it's... okay. Not my favourite, though.
- What if my dough cracks? Patch it up. No one will see once it’s baked, trust me.
If you want to see a video that actually explains the folding step better than I can when I'm distracted (which is often), check out Minimalist Baker's recipe. And for filling ideas, BBC Good Food's gluten free appetizer list is a goldmine—I've pinched a few ideas from there over the years.
So that's my gluten free puff pastry for easy appetizers—sometimes wonky, always tasty, and (mostly) stress free. If you end up with flour in your hair, just tell everyone it's part of the experience. Cheers!
Ingredients
- 2 cups gluten free all-purpose flour blend
- 1 teaspoon xanthan gum
- ½ teaspoon salt
- 1 cup unsalted butter, cold and cubed
- ½ cup ice water
- 1 teaspoon lemon juice
- 1 large egg (for egg wash)
- Extra gluten free flour for dusting
Instructions
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1In a large bowl, whisk together the gluten free flour blend, xanthan gum, and salt.
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2Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until pea-sized pieces remain.
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3Mix the ice water with lemon juice. Gradually add to the flour mixture, stirring until a dough forms. Do not overwork the dough.
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4Turn the dough onto a lightly floured surface. Roll into a rectangle, then fold into thirds. Rotate and repeat rolling and folding 3 more times to create layers.
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5Wrap the dough in plastic wrap and chill for at least 20 minutes. Preheat oven to 400°F (200°C).
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6Roll out the chilled dough, cut into desired shapes, and place on a baking sheet. Brush with beaten egg and bake for 20-25 minutes until golden and puffed.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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