Gluten free puff pastry

Puff pastry even with gluten can be a challenge, so you'd be right in thinking that gluten free puff is equally as tricky. But fear not, we've got some recipes to help. In fact there are three and they all approach making it it differently, so there's sure to be one for you! See the recipes at the bottom to try out your puff pastry. 

Sausage Roll with Gluten Free Rough Puff Pastry

Recipe 1

Ingredients

  • 100g gluten free flour*
  • 100g cold butter, cut into cubes
  • 60ml cold water
  • 2 drop lemon juice
  • Pinch salt

Method

  • Put flour, salt, butter, lemon juice and water into a bowl and mix to incorporate the water
  • Empty out onto floured cling film, roll into a rectangle, book fold, then wrap in the cling film. Place into the fridge for 10 minutes
  • Take out of the fridge, unwrap but leave on the cling film. Turn and roll out to a rectangle, book fold and return to the fridge. Repeat this process a further three times
  • Roll out your pastry to 3mm thickness once you're ready to use it.

Recipe 2

Ingredients

  • 300g gluten free flour*
  • Pinch salt and pepper
  • 200ml water
  • 250g lard/butter

Method

  1. Place all dry ingredients in a mixer. Add water to bring together
  2. Divide the loose dough into two portions and roll into two balls
  3. Pat each ball into a rectangle and spread softened butter onto one rectangle
  4. Cover the buttered rectangle with the second one and wrap in cling film
  5. Put pastry into the fridge for 1 hour
  6. Take the pastry out of the fridge and roll the sandwiched dough until it is a third bigger
  7. Fold the pastry in half, and half again until you have done seven turns in total, then the pastry will be ready.

Recipe 3

Ingredients

  • 60g rice flour*
  • 60g brown rice flour*
  • 60g millet flour*
  • 60g cornstarch
  • ¼ tsp salt
  • 10g icing sugar
  • 1 tsp xanthan gum
  • ¼ tsp guar gum
  • 85g cold water
  • 188g unsalted butter

Method

  1. Place all dry ingredients in a mixer, add the water to bring them together
  2. Divide the loose dough into two portions and roll into two balls
  3. Pat each ball into a rectangle and spread softened butter onto one rectangle
  4. Cover the buttered rectangle with the second one and wrap in cling film
  5. Put pastry into the fridge for 1 hour
  6. Take the pastry out of the fridge and roll the sandwiched dough until it is a third bigger
  7. Then fold the pastry in half, and half again until you have done seven turns in total.

*Please check your Food and Drink Information for a suitable product. 

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