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Baked gluten-free puff pastry

Gluten-Free Puff Pastry

Stefani Weiss
This gluten-free puff pastry is authentic, buttery, incredibly flaky, and perfectly tender. It puffs up so beautifully in the oven and you won’t be and to tell that is it gluten-free. The recipe is very easy to make and is 100% fail-proof.
4.79 from 14 votes
Prep Time 2 hours
Cook Time 20 minutes
Total Time 2 hours 20 minutes
Course Appetizer, Breakfast, How-To, Side Dish
Cuisine Baking, French, Gluten-Free, Low FODMAP
Servings 1 block of puff pastry
Calories 1373 kcal

Ingredients
 
 

For the dough

  • 1 ⅓ cups gluten-free flour
  • ¾ teaspoon salt
  • 5.3 oz sour cream (cold)*
  • 3 to 5 tablespoon ice cold water

For the butter packet

  • cup butter
  • Additional gluten-free flour for rolling the dough

Instructions
 

To make the dough

  • In a large mixing bowl, stir together flour and salt.  Add the water and sour cream and stir the mixture until it comes together. The dough should hold together well but shouldn't be wet and sticky. (if it is crumbly add more water if it is too wet add more flour)
  • Wrap the dough in a foil and place it in the fridge, while you prepare the butter packet.

To make the butter packet

  • Using your rolling pin, beat the butter into an evenly-thick square.  You may need to mess around with it a bit to get this into a uniform thickness.
  • Set the butter packet aside. It should be cold and firm but not hard (also, if it’s getting too soft, put in the refrigerator) while you roll out your dough.
  • Flour your rolling surface well with gluten-free flour.  Take the dough out of the refrigerator and unwrap from the foil.  Place the dough on the rolling surface.  Starting from each of the 4 sides, roll out flaps from each side, leaving a roughly 4″x4″ square of thick dough in the center.  
  • Remove the butter packet from its plastic wrap and place it on top of the thick part of the dough. The butter packet and the dough should be roughly the same length and width.
  • Carefully fold the flaps of dough over the butter, one at a time.  When all four flaps are over the butter, it will look like an envelope.Press the dough around the butter packet to seal it in.
  • Make sure that the butter is completely encased in the dough.  You don’t want any of the butter to squeeze through any holes.
  • Now you are ready to do the first “turn.”  Add some more flour to your rolling surface (make sure it is well floured at all times).  Also, make sure your rolling pin is floured, as well.  Now carefully roll your dough out in a long rectangle. (The rectangle should be roughly ½ inch thick and about 3 times as long as it is wide.)
  • And now you do the first fold. I recommend doing the single fold method. (Simply take one end of your dough and fold roughly a third of it onto the top of the dough.) Then take your other end and fold it on top of the already folded dough–as you would with a letter.
  • With a floured knuckle, make one single impression on the dough, to represent the completion of one turn. Cover the dough with plastic wrap and place in the refrigerator until firm, about 15 minutes.
  • Once the dough is firm, remove it from the refrigerator, flour the outside and once again, with a long side of the folded dough facing you, roll away from you and into a long rectangle about ½ inch thick. Fold once more, and mark the dough twice with your knuckle, to represent two completed turns. Refrigerate until firm, and repeat the process of rolling, folding, marking and chilling for at least 4, and up to 6, turns.
  • Once you’ve repaired your dough and have made it look as neat as possible, wrap tightly in plastic wrap and refrigerate or freeze until ready to use. If you freeze the puff pastry, defrost overnight in the refrigerator before using.
  • Bake it at 400°F (200°C) or above.

Notes

  • Keep everything cold. If the dough gets too warm the butter will start to melt, when the butter melts you will lose the layers and without layers, you won’t get any puff.
  • Bake it at 400°F (200°C) or above. This will ensure that it puffs up beautifully without any butter leakage. 
  • Don’t roll the dough too thin. When you do the turns, don’t roll the dough too thin because you can end up tearing it and you will lose the layers.

Nutrition

Serving: 1block of puff pastryCalories: 1373kcalCarbohydrates: 123gProtein: 21gFat: 96gSaturated Fat: 54gPolyunsaturated Fat: 4gMonounsaturated Fat: 24gTrans Fat: 2gCholesterol: 251mgSodium: 2279mgPotassium: 206mgFiber: 16gSugar: 11gVitamin A: 2827IUVitamin C: 1mgCalcium: 279mgIron: 6mg
Keyword Gluten-Free Puff Pastry, Puff Pastry