Cooking Tricks: How to Make Gluten-Free Puff Pastry

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By Ángela

Yesterday we published a delicious recipe for puff pastry rolls filled with chocolate with only 3 ingredients, and some moms asked us to please pass the gluten-free puff pastry recipe, so we couldn't keep you waiting and here it is. This puff pastry is special for all those children and the elderly with celiac disease, who cannot eat flour. You can prepare it with rice and corn flours that do not contain gluten and with them you can make both a puff pastry for sweet and savory desserts.

Release there are brands of gluten-free flour special for pastries as schaer, specialized in gluten-free flours, but you can also use other types of gluten-free flours such as Cornstarch that is made from corn starch, NOMEN rice flour that is made with rice, or potato starch flour, made 100% with potato.

Gluten-free puff pastry

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Simple but rich gluten-free puff pastry recipe for your dishes

Gluten-free puff pastry
  • Ángela
  • Kitchen: cuisine
  • Recipe type: dessert
  • Total time:

Ingredients

  • 200 gr of gluten-free flour
  • 200 grams of butter
  • 90 gr of very cold water
  • Sal Island

Preparation

  1. To prepare the gluten-free puff pastry, once we have all the ingredients ready on the work table, with the help of a bowl, we put the flour chosen to make the puff pastry, and sift it. We add the tempered butter and the almost frozen water with a tablespoon of salt, all as a volcano.

  2. Then we mix all the ingredients until we form the puff pastry dough.

  3. Once we have it, we wrap it in transparent film paper and store it in the lower part of the fridge for half an hour. After that time, we take it out of the plastic and stretch the dough on a clean surface with flour. We stretch it forming a rectangle with the dough, and fold it on itself in three parts. We stretch again and repeat this same action about 4 times until the dough is completely manageable.

  4. After this fourth time, we chill the gluten-free puff pastry again in the fridge and let it rest for another half hour. Then we can work it without problems and make the dessert we want.

If you want to prepare the normal puff pastry, we have the recipe to make the perfect puff pastry.


Discover other recipes of: Gluten Free Recipes, Cooking tips

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  1.   Kike Perez Nunez said
    ago 11 years

    Hello good, I have followed the recipe to the letter and the dough is sandy and breaks, why could it be? Thank you very much and greetings

    Reply to Kike Perez Nuñez
    1.    Aina Roldan Gonzalez said
      ago 9 years

      Hi Kike,

      so that the dough does not break you must let it rest for half an hour after each fold. that is, when it says: ("We stretch it into a rectangle with the dough, and fold it over itself in three parts. We stretch it again and repeat this same action about 4 times until the dough is completely manageable.")

      you better not do the 4 times in a row. The ideal would be to do 1 time + 30 minutes of rest in the refrigerator, stretch double 1 time + 30 minutes of rest in the refrigerator ... so up to 4 times.
      also tell you that puff pastry is one of the most complex doughs (for me) to work with, whether they are gluten-free or gluten-free. Because if you don't do the folds well, it won't rise correctly when you put it in the oven. so a lot of patience and practice a lot ^^
      I hope it helps you ^^

      Reply to Aina Roldan Gonzalez
      1.    Angela Villarejo said
        ago 9 years

        Thank you!! :)

        Reply to Ángela Villarejo
    2.    Angela Villarejo said
      ago 9 years

      That has happened to you because you have not mixed the ingredients well, for example with electric rods :)

      Reply to Ángela Villarejo
  2.   Juan Carlos Rojo Marquez said
    ago 9 years

    kike perez to work with these dough you need a thermo mix, because they bind better, if you do it by hand as they say in the recipe, the dough breaks, it is not compact (experience .. celiac and egg allergic niece)

    Reply to Juan Carlos Rojo Marquez
    1.    eli ramos said
      ago 9 years

      hello excuse me r does the flour have to be plannable or pastry flour?

      Reply to eli ramos
      1.    Angela Villarejo said
        ago 9 years

        Pastry :)

        Reply to Ángela Villarejo
  3.   Maria Jose said
    ago 9 years

    This recipe does not have yeast?

    Reply to María José
    1.    Angela Villarejo said
      ago 9 years

      Hi! The puff pastry does not contain yeast :)

      Reply to Ángela Villarejo
  4.   Natalia said
    ago 6 years

    Hello! I ask, could I use premix?

    Reply to Natalia
  5.   Patricia cardosp said
    ago 6 years

    Can you force it once ???

    Reply to Patricia Cardosp
  6.   Lark said
    ago 6 years

    First you do not have to form the dough with flour and water and after that everything is integrated, add the butter ???? and hence the sheets?

    Reply to lark
    1.    ascen jimenez said
      ago 6 years

      Hi Alondra! You can do it like this or as indicated in the recipe.
      A hug!

      Reply to Ascen Jimenez
  7.   yoli said
    ago 5 years

    Hello, please, someone, know how to make gluten-free puff pastry well

    Reply to yoli
    1.    ascen jimenez said
      ago 5 years

      Hi Yoli,
      I leave you the link where you will find all the steps to follow: https://www.recetin.com/trucos-de-cocina-como-hacer-masa-hojaldre-sin-gluten.html
      A hug!

      Reply to Ascen Jimenez
  8.   Immaculate said
    ago 5 years

    Hello, could you tell me if the dough is put in the refrigerator folded in three parts when the kneading process is being done every half hour, thanks

    Reply to Immaculate