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.
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
Ingredients
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.
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.
5. Meanwhile, shape the remaining 8 oz of butter into a wide, flat rectangle (about 5 x 8 inches).
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.
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.
10. Fold the top and bottom edges of the dough over the butter, then fold in the sides.
11. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.
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.
14. Fold the top third of the dough down to meet the bottom of the first fold. This is one complete “fold.”
15. 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.
16. The gluten free puff pastry is now ready to use. Follow a specific recipe’s instructions for precise shaping and baking instructions.
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.
5. Meanwhile, shape the remaining 8 oz of butter into a wide, flat rectangle (about 5 x 8 inches).
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.
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.
10. Fold the top and bottom edges of the dough over the butter, then fold in the sides.
11. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.
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.
14. Fold the top third of the dough down to meet the bottom of the first fold. This is one complete “fold.”
15. 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.
16. The gluten free puff pastry is now ready to use. Follow a specific recipe’s instructions for precise shaping and baking instructions.
Hope that this will help you!
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.
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.
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.
*do I*
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.
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.
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!
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
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.
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!
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.
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?
Thanks,
Carolyn
Would this dough work for pigs-in-the-blanket?
Happy Holidays!
Jeanne
Thanks in advance
A big thank you for the customer service at Bob's Red Mill for helping me!
Jeanne
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)
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 it.you 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 [email protected]
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.
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.