Gluten Free Puff Pastry.  Let’s be honest.  We don’t want to take the time to make this amazing laminated dough.  Wouldn’t it be fabulous if you could just go to the grocery store frozen food section and pick up a package of this when you need it?  Well – with the way the gluten free food category is growing every year, I bet it’s just a matter of time before this shows up.

But, here we are with fabulous classic desserts in our future and the  only way to get there is by making this dough that contains many, many layers of fat sandwiched between layers of gluten free dough.  It isn’t hard.  It’s just that it takes our precious time to make.  And, really, not all of the time is ‘active’ time.  It’s more about ‘waiting.’  Lots of waiting.  And, patience is not my strong suit.  I would say, though, that all that waiting is so…worth it.  So, please don’t run away.  Stick around and give this a try.

So many uses for Puff Pastry…

Let’s just think of all the things that you can make with puff pastry.  How about mille feuille, aka napoleons.  Imagine crisp, flakey layers of dough sandwiched with classic vanilla bean pastry cream and topped with the traditional fondant and chocolate topping.  Or, step that up in to today’s current trends – nutella pastry cream with bananas and a milk chocolate fondant top.

Classic French Pastries…

Or, Tarte Tatin.  The classic French Apple Tart that was invented by the Tatin sisters in the late 19th century.  You can find the recipe for this caramelized tart here.  Once the  puff pastry is made, the tart is so…extremely easy.  It presents so well, your friends and relatives will believe you’re a professional.  Serve it with the Honey Vanilla Mascarpone Cream or Vanilla Ice Cream to complete the amazing experience.

And what about Palmiers, aka Elephant Ears.  These are literally puff pastry rolled in granulated sugar and shaped.  The sugar caramelizes and mixes with all that butter from the puff pastry and you have the most divine cookie with little effort.  Love these things with coffee or tea and they elevate your cookie tray or brunch spread to a new level.  And, you don’t need to keep it simple with just sugar.  You could add nuts or candied ginger or turn them savory with pesto or roasted red pepper spread.  Obviously I need to do a post on just Palmiers.

So, I believe I’ve made my case.  Let’s get this party started.

Pictures of the Process

After you mix and refrigerate the dough, you’ll roll the dough between floured parchment to a 12″ x 8″ rectangle.  After mixing and refrigeration, the butter package is rolled between floured parchment to a 7″ x 7″ square.  Place the butter package on top of the dough to cover 2/3rds of the dough.

Fold the top third of the dough down to cover one third of the butter.

Turn the bottom of the dough (with the butter) up over the top of the folded dough.

Now it’s time for the first turn.  Roll the dough back to a 12″ x 8″ rectangle.  Fold each end to the center and then fold the dough together like a book.  That completes one turn.  Make an indentation on the bottom end of the dough to keep track of your turns.  You’ll do a total of 6 turns.  After each turn, wrap the dough in plastic wrap and refrigerate for 30 minutes to 1 hour.  You’ll need the longer time in the refrigerator if your kitchen is warm or if the butter starts to break through the dough.

You can see that on my first turn, the butter was too warm and was escaping all over the place.  Don’t panic if this happens to you.  Just toss Gluten Free Flour over the butter, refrigerate longer this time and continue with the turns until you have 6 turns.   It will all work, I promise.

Here it’s looking better with 5 turns.

Here’s the complete recipe with all the instructions you’ll need.

Deb Farina

Yields 23

Gluten Free Puff Pastry

Classic Gluten Free Puff Pastry – the basis for so many classic French Desserts – Mille Feuille, Palmiers, Vol au Vent, Croissants, Tarte Tatin

8 hrPrep Time

8 hrTotal Time





  1. Combine Gluten Free Farina All Purpose Flour and gum in bowl of electric mixer. Mix on low for 30 seconds.
  2. Dice butter. Add to dry ingredients. . Mix 1 minute until butter is distributed.
  3. With mixer running add ice water and mix for 30 seconds until combined. Increase speed to medium high and mix for 2 minutes until dough is hydrated.
  4. Wrap in plastic wrap and refrigerate for 30 minutes.
  5. In bowl of electric mixer, combine butter and Gluten Free Farina All Purpose Flour. Roll out between two pieces of parchment to a 7″x7″ square. Refrigerate for 15 minutes.
  6. Roll dough between floured parchment into a 12″x8″ rectangle.
  7. Place butter package onto dough. It should cover two-thirds of the dough.
  8. Take the bottom of the dough – the section without butter – and fold it over the butter – one-third of the way up.
  9. Take the top of the dough (with the butter) and fold down. Butter should now be enclosed in dough.
  10. Now – you are going to start the folding process. This is where the lamination occurs and the layers start to build. The dough will get 6 folds all together.
  11. You’re ready for your first fold. I like to use a French rolling pin. It has tapered ends and no ball bearings. It’s much easier to handle.
  12. Since the butter package is so hard, it will benefit you to hit the butter with the rolling pin to spread it out.
  13. Yes, we are in the world of ‘delicate’ pastry. Haha.
  14. You don’t want to try pushing it with the rolling pin. Hitting it with the long edge of the rolling pin gets the process started. Trust me here.
  15. Roll it back into the 12″ x 8″ rectangle. Refer to the pictures in the post.
  16. Fold each short end to the middle and fold together like a book.
  17. Using your finger, make one indent in the top of the dough. This will indicate one turn.
  18. Wrap in plastic wrap and refrigerate for at least 30 minutes.
  19. Here in the Southeast, my kitchen is a bit warmer than most, so I had better results refrigerating for about an hour. You’ll know you need a longer time in the refrigerator if the butter starts breaking through the dough. If it happens, though, please don’t panic. Just toss some Gluten Free Flour over the butter, complete your 4 fold and move on. You’ll see how well it turns out in the end.
  20. The ideal number of turns is 6. The way to keep track is by making an indent in the bottom of the dough for each turn.
  21. And, if you lose patience, end it at 4 turns. You’ll still end up with a nice dough.
  22. Our first adventure with this dough will be Tarte Tatin. Can’t wait to meet you there.
  23. Prepare to impress your family and friends.

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