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




sharon says:

This sounds wonderful and I’m anxious to get started!
I am wondering how well it freezes?

wendy says:

Where can I find the Bob’s Red Mill Gluten-free Pie Crust Mix in the Toronto, Canada area? I can’t find it anywhere!!!

Hi Wendy,

I’m sorry, but we don’t know which stores carry which products. I’d recommend calling around. You can use our store finder, but it’s out of date and not sure that it will be helpful.

Martha says:

Hi Wendy, I just bought and already received a box of 4 16oz bags for $13.56 on Amazon. Hope that helps. I can’t wait to make sausage rolls with this. Happy Holidays !

Vicki Voigt says:

Thank you so much I have always used phyllo dough and have missed it

Kathleen says:

I can buy gluten free puff pastry sheets, ready to use, in the USA. I do not have the time to make this myself in the quantities I need for one party. I am providing gluten free luncheons for about 45. Could you develop a line of gluten free ready to use doughs? I am needing puff pastry, phyllo and bicuit dough. I make my own gf bread and cakes from your products with very good results. Having the ready to use puff pastry and phyllo would make this extra special.

As far as I know, gluten free puff pastry is not available for sale yet.

laurie goss says:

Where do you find gluten free puff pastry sheets?

We aren’t sure. This is a recipe for how you make them. You may want to google it if you don’t want to make them from scratch.

Tina says:

Does anyone know if I could make this ahead of time and freeze it? How far in advance do you think I could do it?

Yes, you could probably do that and it would work out fine. I’d say you could freeze it for a few months.

Elaine says:

Is there any way you guys can work on gluten free Phyllo dough? Or is there anywhere I can purchase some pre-made??

That’s a really tough one. I’ll put in the request, but I feel like the person who invents a really good gluten free phyllo dough will be set for life!

Debbie Jarvis says:

This was fabulous, I made sausage rolls and sweet pastries. So much better than the ready made gf puff that has started to appear in the shops. A lot of work rolling and folding, but very rewarding. Only problem now is getting hold of the mix again in Saudi Arabia

Francine says:

I have been looking for a recipe for GF Puff Pastery. Thank you so much!

So glad we could help!

[…] if frozen (use a vegan friendly pastry, if needed) Can also use your favorite gf pie crust or this gf puff pastry recipe looks […]

judy karni says:

Can this be made dairy free. Thank you.

We haven’t tried it, but we don’t see why you couldn’t use a solid dairy free butter substitute.

Judy says:

Wondering if I could use Earth Balance vegan butter spread instead of butter as I am dairy free also???
Looks perfect for turnovers and appetizers.. can’t wait to try this!!

We haven’t tried it, but if you use the sticks, that should work. Let us know how it works with you try it.

Emily says:

Does this work for making crossaints?

Chris Hulme Colin says:

I cried the first time I used this recipe to make my Mum’s Eccles cakes. I hadn’t tasted them in so many years! And yes, I have frozen it and used it and it works great. I usually cut the dough into the desired shapes for Eccles cakes and sausage rolls before freezing…that way I can use as little or as much as I want. Yum!

That makes us so happy! Thank you for letting us know how this worked for you.

Anny says:

Made this weekend for a baked caramelized tartlet recipe and for baby hot dogs. I didn’t leave enough time to continue all of the folds required, but it still came out well and tasted absolutely delicious on the baby hot dogs! The tartlet was a little flat, but I think that was my fault for greasing the pan a bit too heavy.

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