Recipes, Special Diets on May 31, 2014 by

Step-by-Step Gluten Free Puff Pastry

When we developed our Gluten Free Pie Crust Mix, gluten free puff pastry was a distant ship on the horizon. We knew it was possible, but had to chart our course, if you will. You see, you can’t just go buy gluten free puff pastry dough. That hasn’t stopped us from wanting to work with one, though. Puff pastry is a fun and delicious ingredient full of many possibilities. Our recipe expert, Sarah House, worked diligently for months before she came up with this version using our gluten free pie crust mix. We’re not going to beat around the bush here, this is time consuming. It is not, however, hard. It just takes a little patience and commitment. We promise, it’s worth it. This pastry comes out flaky, light and oh-so-buttery. Simply use the pastry as called for in your favorite recipes and create fanciful gluten free desserts and decadent appetizers.

Step By Step Gluten Free Puff Pastry | Bob's Red Mill

Gluten Free Puff Pastry

Contributed by:  Sarah House for Bob’s Red Mill Test Kitchen

Prep Time: 60 minutes | Rest Time:  20 hours | Yield: approx. 36 oz


1. Cube 4 oz of cold butter and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix.

2. Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.

Puff Pastry Step 2
3. Add ice water as needed until the mixture forms a consistent and well-hydrated dough.

4. Form dough into a rectangle and wrap well in plastic wrap.  Chill at least 4 hours or overnight.

Puff Pastry Step 4

5. Meanwhile, shape the remaining 8 oz of butter into a wide, flat rectangle (about 5×8-inches).

Puff Pastry Step 5

6. Wrap in parchment paper, then tightly in plastic wrap and chill for at least 4 hours or overnight.

7. Remove dough and butter block from the refrigerator and let sit at room temperature until butter is just soft enough that a fingertip can make a dent in it with moderate pressure.

8. Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.

Puff Pastry Step 8

9. Remove the top layer of plastic or parchment from the dough and unwrap the butter block.  Place the butter block in the center of the dough square.

Puff Pastry Step 9

10. Fold the top and bottom edges of the dough over the butter, then fold in the sides.

Puff Pastry Step 1011. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.

Puff Pastry Step 11

12. Roll the dough into a long rectangle about 10 x 16-inches.

13. Remove the top layer of plastic wrap or parchment paper.  Using the bottom layer of plastic wrap or parchment to assist in moving the dough, fold the bottom third of the dough up towards the center.

Puff Pastry Step 13

14. Fold the top third of the dough down to meet the bottom of the first fold.  This is one complete “fold.”

Puff Pastry Step 1415. Roll the dough into a long rectangle about 10 x 16-inches.  Repeat a second fold, wrap the dough securely in plastic wrap and chill at least 4 hours.  Two folds have now been completed.  Repeat the double-folds three more times for a total of 8 folds, making sure to chill for at least 4 hours between each double-fold.

Puff Pastry Step 1516. The gluten free puff pastry is now ready to use.  Follow a specific recipe’s instructions for precise shaping and baking instructions.

Puff Pastry Step 16




Wow what a great step-by-step! I’ve actually never made puff pastry before, but this gluten free version looks amazing. I’ll have to get my hands on one of those bags of gluten free pie crust mix. Pinned!

Sam says:

Can I make a batch of this puff pastry dough and just freeze it till I need it since it is so time consuming?

That should work just fine. It might be a little less flaky, but it should work.

Carolina says:

Yes Sam! Just add 1 teaspoon of white vinegar to the dough, just when mixing the ingredients.

Hope that this will help you!

Sarah says:

After the last fold, can I refrigerate the dough overnight to have it ready in the morning?

Shanna says:

I’m not sure I understand the steps. It sounds like you have two folds, plus another 3, for a total of 5 folds. Where is the 8 from?


Great question! Because the folds are double folds, it works out to four sets of double folds. I can see how it might be confusing. If you have any further questions, please feel free to give us a call at 800-349-2173.

Carol says:

Can’t wait to try this! There are so many wonderful sweet and savory recipes that I want to try. This weekend will be the test run… Thanks

Jes says:

Hi, i bought Bob’s Red Mill Gluten Free all purpose flour and i do not have Xanthan Gum, any replacement needed? If not can i still follow your recipe and make the puff dough?


We’re not sure if it will work with the GF All Purpose Flour. I would say that a bit of xanthan gum, guar gum or psyllium husk would be helpful . I highly recommend a call to one of our baking experts at 800-349-2173.

Liz says:

Do you think that this would work with a butter substitute like Earth Balance? My husband is vegan and I am gluten free……

Also, do you think that it could be assembled with filling and then frozen to be baked later? (I am planning a mushroom filling)


It might be a little different, but it should work okay with a butter substitute. Yes, I think you could assemble the baked good, freeze, and bake later.

Jes says:

I do have psyllium husk, will try that out. Thanks a lot! 🙂

Deb says:

May I suggest you sell this pastry frozen for people who don’t have time to make it? Please!!

Kate says:

Hi, just wondering, once I have made the pastry, how think doing roll it for baking with?? I want to make sausage rolls, would it be just as thick as the store bought puff?? Thanks

Yes, we’d recommend about 1/4″ thickness (which is approximately what the store bought kind is).

Kate says:

*do I*

Aileen says:

Dear Bob’s, thank you so much for this recipe. Do you think it could be adapted to make gluten-free baker’s croissants? If so, what would you change? Thanks.

That is a question I can’t answer today. I will try to get you an answer from our test kitchen as soon as possible.

Aileen says:


Tracy says:

I am making turkey pot pie that is my recipe so I don’t have a recipe to follow for the crust. I am using oblong 12 ounce au gratin dishes. How should I do the final preparation of the dough for the top of the pot pie so it looks like your picture – multilayered and fluffy to at least an inch tall? And what is your baking recommendation for oven temperature, rack level and time to bake in order to get it to be golden brown like the finished product picture but not over baked/burnt or undercooked?


From our test kitchen: if you want your top crust to be “at least an inch tall” you will need to roll the dough fairly thick, between ¼- and ½-inch. Bake at 375°F, middle rack, for 25 – 35 minutes if the filling is fully cooked and warm, 45 – 60 if not. For a nice golden crust, brush the tops with an eggwash of 1 whole egg beat with 1 Tbsp water and don’t forget to cut vents in the tops.

Tracy says:

This is great advice. Thank you.

Jason says:

This is wonderful! My mother was diagnosed with celiac’s disease and had to change to a gluten free diet. We love your all-purpose flour, and when I ran across this guide, I knew I had to try it. I am happy to say that when I made test turnovers that the dough was flakey and tasted delicious. Just like normal turnovers in taste and texture.

My one question is this: They did not raise up to look like normal turnovers do. Is there some advice you could provide on making sure that the dough flakes up more when baked? Or is it just the nature of a gluten-free dough?

Thank you again for posting this great guide!


We’re so happy to hear that you made this and it worked out pretty well. The nature of gluten free dough, as you suspect, is that it won’t rise as much. Given that there is no leavening in this recipe and it’s gluten free, it’s not likely that it will produce a turnover that is as puffy as a wheat-based version.

Belinda says:

I’ve heard adding pectin to gluten free doughs and suburb carbonated water for water will help GF doughs rise better

Jason says:

Thank you for the reply. As I said in my previous comment: that was the only difference between normal and the gluten-less puff pastry. It was delicious and had the same taste and texture. If you had given this to me and not told me it was gluten free, I wouldn’t have been able to tell.

Kelcy says:

Hey there!
Wondering how necessary it is to chill inbetween each double fold? Totally don’t have time before our outing and don’t see that is was each time!

Chilling between folds will promote a flakier pastry, but if you don’t have time, you don’t have time. 🙂 It should still turn out pretty well.

Aimee says:

How would this work with a fruit filling? As a child I grew up eating a guava filled version of this and I really miss them. I believe it is a jelly or paste version they put inside? Any thoughts or suggestions would be greatly appreciated

If you found a recipe for the guava version or fruit filled version, you could use this puff pastry in place of it. It should work well.

anne robinson says:

How about putting this on youtube for us more visual learners? Thank you.

Darla says:

Can you create a YouTube video so I can SEE what you mean? I want to try this, but I am not following (understanding) some of the later instructions.


That’s a great suggestion. If you want to give us a call in the meantime, we’re here to help walk you through it. 800-349-2173

Laura says:

Martha Stewart just did this puff pastry folding on Martha Bakes the other night. I am sure it is on YouTube or her site

Amy says:

Instead of butter can I use earth balance butter sticks. Thanks b


You can certainly try it, but we haven’t tested that method. My only concern is that it might not be as flaky using the Earth Balance Sticks. If you try it and it works, please do let us know.

Jen says:

I also need a df version, I’m wondering about palm oil shortening instead of a butter substitute. Has anyone attempted anything dairy free with any success? Thanks!

Shannon says:

Hi, I want to try this with a non dairy butter since I’m vegan, and I see above where you said that should work fine…what i would like to use this for is to wrap a vegan grain and veggie “roast”. Can I roll this out and use it that way?

We think that will work, but we haven’t tried it.

Irene says:

How many puff pastry sheets would this make?

Using the whole package of pie crust mix would make an equivalent of 2 sheets of puff pastry.

Betty says:

I’m very visual and don’t do a lot of baking. My rolling pin is probably covered in dust instead of flour. Is there anyway that a video can be done showing the rolling process?

Great suggestion, Betty! We’ll put in a request.

Alicia says:

I am wanting to make a beef wellington with a pastry puff like this. Would this recipe work?

Yes, this would work for your beef wellington

Marianne says:

Once you have finished the 8 folds and chilled the dough, should the finished sheet be rolled to 10 x 16″? Looking forward to trying this.

Yes, it should still be rolled to 10 x 16

Tina says:

Could this recipe be used for making gluten free crescent rolls?

Yes, if you have a recipe that calls for puff pastry, you can use this recipe instead of buying puff pastry.

Tina says:

This recipe looks great! I’m going to make these for my sick grandma, can’t wait to have her try them. My grandma is also dairy and sugar free. Does the pie crust mix have sugar in it? Would it be possible to make these without butter?


That’s so lovely of you! Yes, the pie mix does have a small amount of sugar. You could make this with cold shortening instead of butter.

robin says:

I am excited to make this for a baked brie recipe. I am not a baker, so confused with all of the folds. I read all of the questions/comments and agree that a video would be most helpful. My question is: after all of the folds, do you roll out the pastry puff to measure the 10 by 16 rectangular shape?

Kelly says:

I always made baklava around Christmas and since my daughter was diagnosed with celiacs two years ago, wet have not made any. Would this dough work for baklava? Normally with baklava you would use many sheets. ..suggestions please 🙂

I do not think this would work very well for the light, flaky dough you need with baklava. Baklava typically uses Phyllo Dough, not Puff Pastry. I am so sorry. You might try this recipe, it looks good and her recipes are usually quite reliable:

Carolyn says:


You mentioned above that the full pie crust package makes the equivalent of two sheets of frozen puff pasty, but you also mentioned that the finished dough should be rolled out to 10 x 16. This is the normal size of one puff pastry sheet. To clarify, will one package of pie crust make one 10 x 16 puffy pastry sheet or two?


Our test kitchen has confirmed that you can make enough dough to be equivalent to two puff pastry sheets. If you have further questions, I highly recommend a call to our friendly customer service team at 800-349-2173.

Jeanne says:

Hi Cassidy,

Would this dough work for pigs-in-the-blanket?

Happy Holidays!

Yes, this would work great for pigs in a blanket.

Sean says:

Hey, just had a quick question about the chilling parts of the folding process. If I’m a bit crunched for time, can I just pop the dough in the freezer for roughly half an hour as a substitute for the few hours of refrigerator chilling as recommended by this recipe? (Which, by the way, I am eternally grateful for; GF puff pastry was a major obstacle for me regarding my love of baking and this will certainly go a long way!)

Thanks in advance

I’m sorry that we are just getting back to you. That might work. It seems like it would work, but we haven’t tried it.

Brenda says:

I was delighted to find this as I’ve struggled for years to make gluten-free pastry. I used your recipe as a basis to make rough puff pastry, putting all the butter in at once (instead of retaining a slab to roll in), and then rolling and folding. While not exactly the same as my mother’s much sought-after pastry, it came pretty close, light and crispy. The only thing I found difficult was that after having put the pastry in the fridge overnight it took a longer time than conventional pastry to soften sufficiently to work with. Thank you so much for this.

Jeanne says:

Great recipe! Over the holidays I made pigs-in-the-blanket using this recipe. When I started to mix the GF crust mix I could not figure out what to do with the yeast packet. I called Bob’s Red Mill. My mistake, I had purchased the pizza crust mix not the pie crust mix. Since the ingredients are similar I proceeded to make the recipe using the pizza crust mix WITHOUT the yeast packet. The dough handled well, not exactly as pictured, a bit crumbly but it worked! DELICIOUS. The non-GF guests said they would not have known it was gluten-free. The only change I will make next time is to reduce the amount of butter…and use the pie crust mix. There was a fair amount of melted butter on the pan that a slight reduction should be ok.
A big thank you for the customer service at Bob’s Red Mill for helping me!

Lisa says:

Thank you for this! I’m going to try it next week.
For those who want to speed up the process, a few notes.

In traditional puff pastry, the resting periods accomplish two things:
1. Firm up the ingredients. the “puff” in puff pastry is the air in between the layers you have made with the multiple turns. If the butter (in particular) gets too soft, it melts a bit and you lose those layers.
2. To relax the gluten between turns.This takes longer than firming up ingredients, thus the 4 hours resting periods between turns.

Obviously, when making GF puff pastry, the second factor doesn’t apply. Therefore, you can do the next set of turns once the butter is sufficiently firm. Important: Don’t try to shorten the first resting period, the one after making the dough. That rest allows the dough to hydrate fully and evenly.

Happy New Year,

Lisa (who loves the science of baking)

Rio says:

I would love to see s video of this. Please keep us posted if you create one.

Maria says:

Tried your recipe, I worked on it for two days, followed it exactly to your instructions.
I have done a lot of baking in my life actually I was in the business for a long time.
This recipe does not work, once it went in the oven and the butter started melting everything went flat like a pancake, have you people tested this recipe before you printed are just wasting my time and money.


I am so sorry that you did not have success with this recipe. Yes, we have tested it and many people have had success. Can I send you some product vouchers to make up for the wasted ingredients and time you spent on this recipe? If so, will you please email your address to me at

Kate says:

Just an FYI, I noticed that the pictures don’t line up exactly with the instructions, which is a bit confusing. At a certain point, the picture associated with the instruction is after the next instruction.

Thank you. I believe we did not have enough photos for all the steps.

Jane says:

If you make this ahead and freeze to use later, do you cook it frozen, defrost and then cook as called for in the original recipe, or how do you do it?

Yes, you would want to let this defrost before using and use it as called for in the original recipe.

stella says:

i am wondering if the recipe in ounces is measured by weight or volume?

The butter and flour are measured by weight, the water by volume.

I need to be dairy free. Do you think this would work with coconut oil instead of butter?

We aren’t sure if it will work the same way, but you can certainly try it.

Mary says:

Can’t wait to try out this recipe. I have a dairy allergy in the family, can I substitute margarine for the butter?

It might not work quite the same, but you can definitely try it with a non-dairy butter substitute.

This is a great tutorial, Cassidy and Sarah! I just want to throw in my $0.02 as a professional baker: I’d recommend palm shortening (like Spectrum Organic Shortening) in lieu of coconut oil, or Earth Balance for a vegan/dairy-free option. The water and fat content are similar to that of butter, and it has a similar melt point (within a few degrees). Plus, it doesn’t have a strong overpowering flavor, the way Earth Balance does. If you’d like, you could add a pinch of salt to simulate a “buttery” flavor as well!

Mary says:

Salted or unsalted butter?

We recommend unsalted.

Cynthia says:

You said in previous replies about the croissant that you would test it to see if it worked and what to add .. Have you done it ( reply date of 2015)?
I am french and would very much like to use this recipe to make french croissant. But considering the time i will have to spend doing the dough i would rather you tell me if you did try it?
Also a lot of people suggested the visual need of a video .. Have you done it yet?
And would definitely help .
Thank you for your help.

Jeanne says:

Hi everyone,
I made pigs-in-the-blanket again and this recipe did not fail! I also reduced the butter in the second step by 2 tablespoons, chilled it only 2 times and it worked out fine.

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