Gluten Free Puff Pastry

Tuesday, April 06, 2010

Dandelion - Goat Cheese - Heirloom Tomato Tart

As I was picking Tami for the airport this morning I was thinking "I got to go home and finish this puff pastry post already. Kind of ready to move on" Now that I sit at the computer putting words to my thoughts, it feels a little like Christmas morning. I am getting giddy all over again.

I know I know. It's dough. But I am staring at a block of layer upon layer of buttery goodness. And it's all gluten free. And it's good. And it puffs. And it makes me stand up and say "heck yeah we can do this!" I'm obstinate and stubborn you see.

Gluten Free Mille Feuilles With Mascarpone Lemon Cream

It took quite a few tries to get to what I did consistently for the past two weeks. Five times now to be exact. Yep, even if it meant eating puff pastry for two weeks straight just to make sure I did not just get lucky on the first try. I got lucky all five times. That's not luck anymore - that's a recipe ready to roll. Pun intended. Oh yes!

Gluten Free Puff Pastry
Dough "detrempe" ready to roll before butter block.

I could not have done it without Shauna and Danny. It was high time for a classic puff pastry recipe that would not make anybody cuss up and down their street "it was hell-ish to work with" and they just "managed a substitute". While I am finally happy with this one, I can't wait for the rough puff pastry version that Shauna and her husband have been working on these past few weeks! Check her site soon for that version. I know their dedication. You'll want to read it.

From the gluten free point of view, this ain't no substitute! This is not hell-ish to work with. It actually feels as good under my fingers as my favorite puff pastry recipe from Martha Stewart. I want to rest my head on it and take a nap it is that soft.

It bends and it moves. It has dimples and ripples. It rolls and folds. It stretches just enough and never pulls away. That's the joy of gluten free baking.

Gluten Free Puff Pastry
Rolling the "detrempe" before the butter block.

I used to think while working on the recipe that people who could bake with gluten had it easy because of the elasticity pertinent to each strand of gluten. Now that I am "getting" gluten free baking each day a little/lot more, I realize that we have a serious advantage: I can flour the heck out of my counter top to roll my dough and never worry about adding too much flour. I never worry about a batter becoming to stiff, too stretchy because I overworked the gluten. There is joy in this people. There is calming effect to that notion.

But, I am glad you were not there in the kitchen the very first time I tackled gluten free puff pastry. That was sometime last September. It did not work. It worked just enough to make me want to get it right though!

Gluten Free Puff Pastry
Creating a cushion mat before the butter. Just enough butter.

I uploaded a picture and my recipe and send it off to Shauna. Her response was immediately "too much butter - but look at those layers" See...I knew it. It was possible. As much as it pains me to say, there was too much butter indeed for something gluten free. We bounced back a few thoughts: maybe add an egg, maybe change the flours. All valid thoughts. And then I sat on it for a few months.

There was something that bugged me from those first experiments. Handling that dough, with the proportions and recipe I had in front of me, was like being on the brink of a cliff on a tight road in a big old truck. Nerve wracking. It cracked everywhere. It did not bend. It did not look good or felt good under my hand. I have the tenacity of a bull so I didn't give up but the whole time I kept thinking that I did not want any of my readers left alone with this dough. You would have hated it with every fiber of your being. I sure did.

Gluten Free Puff Pastry
Folding dough flaps over butter. Most pliable dough ever.

As months went by of gluten free baking, I have started to acquire a more comfortable handle of the flours, which ones were softer in my hands or were nicer to our palate. I started picking my puff pastry recipe again and jotting down my favorite flours and possible ratios for them.

Then I remember Shauna's words "too much butter" and started working on the butter part of the recipe. This one left me puzzled. Classically trained. French. And now I had to do this Holy Grail of pastry with less butter. Oooohhh... I stripped it down to the very minimum and I went to work. And it worked. And I did this. Really.

Gluten Free Puff Pastry
Butter block encased and ready to be rolled in with the dough.

From the classic puff pastry point of view: this still bears a higher degree of difficulty than other tart dough but trust me when I say it's not rocket science. Just like most things in pastry though, you have to pay attention. A little of that goes a long way. And some time to set aside to give your day enough chilling time between each turn. Not because it needs to rest its gluten strands, obviously but because this dough is a bit wetter than usual and the cold helps with all the rolling and handling.

Just like with regular puff pastry, one other critical step is to have your dough block and butter block at the right temperature before starting the layering/rolling process. I like for my butter block to still be firm to the touch but for the top to slightly give under my fingers. It might take you a couple of tries though whatever type you chose to work with (gluten or gluten free). One thing for sure is that there is such a thing as too cold butter and too soft butter. If you have the latter case, just place your dough block as the recipe indicates but refrigerate for 20-30 minutes before attempting to roll it out.

Gluten Free Puff Pastry
Rolling and layering - doing the turns.

The possibilities once you have your dough ready to go after all your turns are done, just make sure to refrigerate the dough once more before rolling and cutting and using. It will thank you a plenty.

See the first picture with the tart shells filled with all these beautiful ingredients? That's going to be lunch for my friend Tami from Run With Tweezers who is visiting for a week and myself. That's why I am late posting this today. We had a "no work all play" kind of day. Bill might have some leftovers...if he gets home at a decent hour. Otherwise he'll just have to be happy with some chocolate mousse and Raspberry Mille Feuilles. Tough. I know. I am super strict with his diet.

Chocolate Mousse and Raspberry Mille Feuilles


Classic Puff Pastry - Gluten Free

Notes: rolling the dough on a piece of silicone mat is very helpful if you are new to baking gluten free or new to baking puff pastry. You don't have to if you flour your pastry board generously but I do it even now. Makes cleaning up way easier!

This is the flour combination that we liked best but feel free to experiment. I did try it twice with tapioca flour instead of cornstarch and although the consistency was the same - we did not care much for the strong tapioca taste so I tried a few times with cornstarch and it worked better for us. One day I replaced the millet with cornmeal(I was tired, not paying attention) and it worked out well also.

If you are not gluten free, here is my go-to recipe for puff pastry on which I based these experiments.

This dough is wetter than what you would expect, for a good reason: it really rolls soft and beautifully with a greater ratio of water than most BUT refrigerating is crucial with it. Each grain will soak in some of the moisture which will work to your advantage as it chills. Use plenty of gluten free flour to roll it out or use a silicone mat.

For the dough block:
1/2 cup superfine sweet rice flour
1/2 cup brown rice flour
1/2 cup millet flour
1/2 cup cornstarch
1/4 teaspoon salt
1 teaspoon xanthan gum
1/4 teaspoon guar gum
3/4 cup cold water

For the butter block:
1 1/2 sticks unsalted butter, soft but not room temperature just yet
1 tablespoon superfine sweet rice flour

Make the dough package: In a large mixing bowl, combine all flours with the salt and both gums.
Form a well in center of mixture, and pour the water into well. Using your hands, gradually draw flour mixture over the water, covering and gathering until mixture is well blended and begins to come together. Gently knead mixture in the bowl just until it comes together to form a dough. Pat dough into a rough ball, and turn out onto a piece of plastic wrap. Wrap tightly, and place in refrigerator to chill 1 hour.

Make the butter package: Sprinkle 1/2 tablespoon flour on a sheet of waxed or parchment paper. Place uncut sticks of butter on top, and sprinkle with remaining 1/2 tablespoon flour. Top with another sheet of paper; using a rolling pin, pound butter to soften and flatten to about 1/2 inch. Remove top sheet of paper, and fold butter package in half onto itself. Replace top sheet of paper, and pound again until butter is about 1 inch thick. Repeat process two or three times, or until butter becomes quite pliable. Using your hands, shape butter package into a 4-inch square. Wrap well in plastic wrap, and place in refrigerator until it is chilled but not hardened, no more than 10 minutes.

Assemble and roll the dough: Remove dough package from refrigerator, and place on a lightly floured work surface. Using a rolling pin, gently roll dough into a 9-inch round. Remove butter package from refrigerator, and place it in the center of the dough round. Using a paring knife or bench scraper, lightly score the dough to outline the butter square; remove butter, and set it aside. Starting from each side of the center square, gently roll out dough with the rolling pin, forming four flaps, each 4 to 5 inches long; do not touch the raised square in the center of the dough. Replace butter package on the center square. Fold flaps of dough over the butter package so that it is completely enclosed. Press with your hands to seal.

Using the rolling pin, press down on the dough at regular intervals, repeating and covering the entire surface area, until it is about 1 inch thick. Gently roll out the dough into a large rectangle with one of the short sides closest to you. Be careful not to press too hard around the edges, and keep the corners even as you roll out the dough by squaring them with the side of the rolling pin or your hands. Brush off any excess flour. Starting at the near end, fold the rectangle in thirds as you would a business letter; this completes the first single turn. Wrap in plastic wrap; place in refrigerator 45 to 60 minutes.

Remove dough from refrigerator, and repeat process, giving it five more single turns. Always start with the flap opening on the right as if it were a book. Mark the dough with your knuckle each time you complete a turn to help you keep track. Chill 1 hour between each turn. After the sixth and final turn, wrap dough in plastic wrap; refrigerate at least 1-2 hours or overnight before using.

For the chocolate mousse in the raspberry - chocolate mousse Mille Feuilles:
See recipe here.

For the recipe for the lemon mascarpone cream:
See recipe here. (minus the rhubarb)


115 comments:

Jen Yu said...

Lady, thy name is Goddess :) I am so impressed. FLOORED. Congratulations. Nothing can stop you now!! I cannot wait to try it. Thank you xoxo

Shauna from Piece of Cake said...

Incredible work, Helen! This is so impressive, completely reworking a classic like this. Woo-dang-hoo!

Kim said...

My brain is exploding! This is beautiful. I can't wait to try this. thank you to you and Shauna for all your hard work! Puff pastry! I'm giddy!
-Kim | www.affairsofliving.com

Terri said...

Tartelette,
Could we also do book fold - and less of them, or do you recommend sticking with letter fold and 5 turns for this recipe?

Terri
Love & Confections

Sam said...

looks amazing. Sending to my gluten and sugar-free lovely French boss immediately.

Tartelette said...

Terri: if you want to do a book fold, do 4 tours and then one final tour right before using or withing a day of this final tour.

Eileen said...

I'm so excited about this! I'll be trying it and looking forward to seeing more of your creativity with the dough. Have you tried freezing it or otherwise holding it over, and if so how'd that go?

Makala said...

I've been following your wonderful work for a while now though have never taken the time to comment, until now. Oh my.

This is amazing. This makes me smile so, so brightly. And this makes me do the 'Hugh' all the way down my stairs too.

I work with a pastry chef who scoffed at the idea of gluten free puff pastry. I will now prove him wrong.

Thank you!!

Dr. Jean Layton said...

I cannot wait to try this recipe out. Nirvana!
The only thing my daughter has been missing as a gluten free kid is puff pastry.
Not anymore! Thanks to you and Shauna she will enjoy a puff pastry again!

Alaina said...

You had me at "gluten free"!!!!!!

glamah16 said...

This is a huge breakthrough. Im not gluten intolerant but I would try this .

lisa said...

I can't wait to try this! I've been waiting for a recipe for this. It's the one gluten free bakery component that's been missing. Thanks for sharing it!

Bron said...

Yay!!! I cannot wait to try it Helen, well done! It opens up a whole new gluten-free world weeeeeee how exciting is this?!

Cathy @ ShowFoodChef said...

I'm not surprised at all, but truly WOWed by your talent and creativity. Gluten Free Puff Pastry that is flaky and delicate yet strong enough. Brava! And a big round of applause!

The French said...

I didn't know it could be done. I barely pulled off the gluten version. Had to hold my pastry mat still...with my foot. Congrats. Thanks for the inspiration:)

Mrs Ergül said...

Wow! You rock Helen! I love this post though I'm don't go gluten free. But I'm impressed by your determination to make it work!

Mercè said...

Bravo Helen!! Simply you are the best! Gluten-free puff pastry and as flaky as the regular one!
Bon travail!

The Iconic Blog.com said...

Bravo! That is amazing!

Miriam said...

Oh la la... this is already bookmarked... thanks!

Pikerita said...

The best puff pastry I've seen. Thanks!

Barbara said...

Congratulations on mastering this Helene.I'm sure there will be a ton of GF people out there that will appreciate your efforts. It looks amazing. You are a genius dear lady.

Paula said...

I`ll try this for sure!

Jessica @ How Sweet said...

Amazing! I cannot wait to try this!!

That Girl said...

I'm allergic to corn - recommendations on what to swap for the corn starch?

Diane-The WHOLE Gang said...

This is great! Such talent. OK, I really want to make this but baking gf is something I'm still learning how to substitute for what I can eat. I cannot eat rice or dairy. I often use sorghum flour and Earth Balance soy free spread. Do you think both of those would work with your recipe?

Britt said...

Absolutely gorgeous. I'm stunned by how soft and pliable the dough is! This is a feat, truly.

Tartelette said...

Diane: both rice flours have a lot of glutinous properties that really help the dough so I am not sure that sorghum would work alone without them. As far as the Earth Balance, I have no idea as I have never baked with it so I really don't know if it would react as butter with this.
If you decide to try and do these changes, let me know of the results and I'll add a note to the recipe with your experience and a link back to your site.
Thanks!

That Girl: in the notes part of the recipe I write that I tried it with tapioca flour instead of cornstarch and the touch-feel were the same. We weren't fond of the tapioca taste in the end that's why we went with cornstarch.

Thank you everyone!

Theresa said...

Absolutely incredible! Congrats! I can't wait to try it out.

Helene said...

I'm sitting in a hotel, on house hunting trip, since 10 days and miss baking and cooking. You made my day. I'm looking at your incredible pictures and feel that I was there with you. What a beautiful way to explain it. My brother-in-law is celiac and I'll have to try it for him.

Bonne journée

Hélène xx

• friX • said...

Wow. You did it. Wow.

This is amazing ! Congrats.

Engineer Baker said...

Hot damn. And YAY. You are a freaking superstar!

la gemmota said...

That look so great! Thanks for the 2How to" and I hope I can do it some day like you...Greetings from Barcelona!
Gemma

cathyK said...

Amazing work! Thanks so much for your generosity in sharing this. Congratulations on your achievement and I'm looking forward to trying this!

Shawn said...

Helen - you are a master of your art. And the first photo is just breathtaking. Congratulations on your hard work and a very fine post. :)

Shawn (Kitchen Fervor)

The Cooking Photographer said...

I knew you were brilliant but I think you just changed gluten free forever. Wow.

Truly Smitten said...

I love all the step by step pictures for the dough...and I CANNOT wait to try it! Merci!

Nico said...

Thanks for sharing, I liked the dance lol, now you have to upload your version ;)

Irene said...

Congratulations, Helen!!!! What an amazing achievement!!!!!!!!!

Elisabet Figueras said...

Congratulations!!!!
Amazing recipe, it'll help a lot of people.

Fresh Levant said...

I love your stubbornness and that dance from Love Actually!! Makes me laugh imagining you covered in rice flour, dancing around the kitchen :)).
Thanks for being so inspiring!

Richard said...

Looks great!

yummy supper said...

Gluten Free Puff Pastry! That is a revelation! Thanks so much.

Lauren (Healthy Delicious) said...

the dough sounds like dream to work with! I eat gluten, but now I'm tempted to bake something gluten free just for the pleasure of the dough.

Helen in CA said...

Amazing!

Couple of questions: when you make the butter block (and flour the space you're rolling out the dough) which flour do you use?

As a non-GF baker, it wasn't clear to me. And I've GF folks I'd like to try this for. Heck...and myself!

Lori said...

I am not surprised by your breakthrough either. You are my girl baking hero! I always have the most respect for you. You are so well grounded but so talented at the same time. A combination that is truly hard to find.

The Curious Baker said...

FINALLY! My life is complete! Mille mercis! :)

Tartelette said...

Helen in CA: the ingredients for the butter block list 1 tablespoon of superfine sweet rice flour. For the rolling I also use rice flour to keep it GF.

marla {family fresh cooking} said...

That photo with the mousse balls and raspberries is just amazing. I would love to munch on that pastry right now. Great tutorial on this gluten free puff pastry. You are very patient my friend...not sure I could have been so attentive to that project!

Nicolette said...

This is great- thanks so much for including the photos of the rolling. Putting images to your words makes it easy and understandable. I can't wait to try this recipe out! Thanks again!

Patricia Scarpin said...

Helen, you're a genius, my idol! your puff pastry looks gorgeous and delicious, and what a wonderful thing for those who can't eat gluten.
Beautiful, my friend, and yummy, as usual!

Amanda said...

I have not tried to make puff pastry before. I have been diagnosed with gluten/wheat allergy and taken off of a lot of different foods(beef, pork, tomatoes, onions, chocolate, oranges and down to very little to no dairy) I have been looking for different foods (desserts) to try. I will be trying this one soon! Thank you for sharing this!

JackieA31509 said...

This is absolutely breathtaking. I love your blog. I can't wait to try this.

Vicki said...

For those of us who might have difficulty telling by feel, could you give the desired temperature on an Instant Read thermometer for the butter and dough?

FYI, xanthan gum and guar gum can cause horrific headaches, behavior and hearing "voices" in some individuals who are highly allergic to gum thickeners in food, especially in children. It takes a gifted doctor to diagnose. Remove all foods containing these thickeners and see if symptoms cease.

Ivana · My Little Things said...

I tried to do pastry and... no comment!
i love your blog!

Tartelette said...

Vicki: I'll try to remember to check the temperature next time I make a batch. Won't be in the immediate future though. Ideally, the butter and dough block should be at the same consistency when you roll them together.

Garrett said...

Damn. I am impressed. Snaps.

Isa said...

I can't wait for the weekend so I can try this fabulous recipe! Merci mille fois Hélène! Je vais revivre...

veron said...

congratulations on making gluten-free puff pastry. Less butter or not, it looks gorgeous!

birdsflysouth said...

Think this would make a good croissant? I was recently taken off of gluten and would miss my favorite pastry :(

ControlCalorie said...

This looks really good. I love the way you prepare it. It's great. Very clean and organized. Thanks for sharing this recipe.

diva said...

I'm too lazy to make pastries because of the puff pastry dough but if you say this isn't hellish to work with and it looks THAT good. Man, I will get myself in the kitchen as start working. Gorgeous photos as always!

Joy said...

Thanks for sharing. That is a clever way to make puff pastry.

Marianne Richardson said...

You use both xanthan and guar gums -- do you think you could use all of one or the other? I am so glad you are out there experimenting and showing us beautiful gluten-free food. Thank you!

laurent(lafaimdedeslices) said...

Merci pour cette superbe recette de pâte feuilletée sans gluten. J'ai déjà fait plusieurs tentatives sans succès.

Par contre, j'ai besoin d'un complément d'information sur la farine de millet que tu utilises.

Pour la millet flour, c'est du pearl millet flour ou common millet flour parcequ'en france on trouve de la farine de mil qui est pearl millet flour.

Le terme Millet regroupe plusieurs céréales!

Merci d'avance

Tartelette said...

Laurent: Je ne suis pas familiere avec la nomenclature des farines sans gluten en France mais voici un lien sur la farine de millet que j'ai utilise: Bob Red Mill.

Julia said...

Amazingly looking pastries!

Julia @Mélanger said...

This is so impressive. But there's nothing less than impressive on this blog!

Lindsey @ pickyeatings said...

I have never even attempted puff pastry, never mind gluten free, but now this is making me want to at least attempt to make it...

Alyssa has Pink Antlers said...

I can't believe that YOU a french ex pat have created a gluten free puff pastry - I can't wait to try it out! Especially since one of my favorite favorite people who loves loves to make french pastry and other baked goodies with me just found out she has to go gluten free by force --- I can't wait to surprise her with this! Thank you -

Cookie baker Lynn said...

High fives! That is tremendous! You are a gluten-free genius.

paula said...

these look divine.

Stephanie - Wasabimon.com said...

Fabulous. I'm going to have to try this, even though I'm avoiding sugar - just to do it with my own two hands. Thanks for this recipe.

Karina Allrich said...

Stunning and brilliant! Go you! You are a gluten free goddess.

Anne said...

The dough looks so nice. It is a great recipe. Although it takes a little more time to prepare, it's worthy it.

Anne said...

The dough looks so nice. It is a great recipe. Although it takes a little more time to prepare, it's worthy it.

daydreamwanderer said...

do you know of any good cornstarch substitutes? One of my best friends recently found out her extensive health problems stem from allergies to wheat, corn and tomatoes... and we're finding lots of wheat free but not a lot of corn free on the market!

Tartelette said...

daydreamwanderer: I don't know if you are looking for all instances or just for puff pastry. The answer at large is yet. Here I used tapioca (see headnotes) which seems to be what most people use. The answer in particular would be to try another flour that would look and behave in a similar manner (tapioca, arrowroot, taro root, etc..)

louise35flower said...

I really need to say thankyou to you, not just for this triumph but for your wonderful blog which has really helped me and my 13 year old daughter who has recently had to go gluten free. She/we found it really tough to start but are now enjoying seeking out the alternatives and have of late been baking with great success.
Your inspiration for us is huge, to have an alternative diet presented with such beauty and love makes us realise that this is ok, we can do this.
Thankyou x

PaulaMaack said...

I have been waiting for someone to do a post like this for sooo long. Thank you, Helen!

Stunning.

You are truly a heroine. I can't wait to try it out.

Jaime said...

These are THE best instructional photographs I have ever seen for puff pastry. Ever. And I have seen a lot.

It makes me think I should try making it again, but this time I will do it YOUR way.

L said...

Merci beaucoup! I've just been diagnosed with Interstitial Cystitis, which requires a very limited diet, including in my case the omission of gluten. In the absence of chocolate--so sad!--it will be a luxury to eat puff pastry. Can't wait to try it for a pear tarte.

noosh. said...

thank you so much for this recipe! i have been trying to make a gf mille feuille for ages! question- how do you bake this? what steps after making the dough? thank you!!

Little Pots & Pans Co said...

Tartlette, had you noticed any issues with dough shrinkage when you baked the puff? I'm working on a dairy free version and I'm seeing shapes shrink/contract about 30% upon baking.

Helene said...

Little Pots &Pans Co: no, not with this one.

gypsyirishgirl said...

Brilliant !

Amy @ Simply Sugar and Gluten Free said...

I'm completely impressed - I'll have to give this a go and see how it comes out. Your pictures are absolutely gorgeous. And so is that puff pastry!

Hollee said...

This looks great! Could this be frozen in sheets to use as needed?

Laura said...

You are my hero! I also would like to know if this could be frozen and used like traditional puff pastry?

Helene said...

Laura: it freezes ok - not bad and not great. It puffs a little less then.

DavidsMom said...

Thank you so much for this recipe. I want to make breakfast pastries. Do you think I can use this for a chocolate croissant? I would like to try.

Emma said...

I have guar gum but no xanthan gum. Can the xanthan in this recipe be substituted wholly with guar gum? If so, what amount would you recommend?

Thank you so much for the recipe! I want to bake a special something for my friend who has celiac disease.

NutellaLoveAffair said...

This post has me completely psyched to try making gluten-free puff pastry. Maybe you can post a really good mille feuille recipe. It's probably the #2 dessert I miss the most since becoming gluten-free!

Jane said...

I am very anxious to try your recipe for gluten free puff pastry! However, I don't see any baking instructions... to make, for instance, 4x2 triangles for a Mille Feuilles recipe. No mention of how to handle the dough once it is ready to use. how thin to roll, oven temperature or baking time. Thanks in advance for answering!

Helene said...

Emma: that's because this is the recipe for the dough and not a recipe for a dessert or dish using it. Each of its application will depend on the recipe you use. Follow the instruction of any recipe calling for puff pastry by replacing it with this one, whether you are making something sweet or savory.
I provided two recipes at the end in which the dough can be used, just replaced the gluten one with the gluten free one when the recipe calls for it.

becca said...

I bow down to you.
THANK YOU! my dream come true. *sigh*

supergran said...

somebody sent me a link to this. will be trying it out in the near future.
See somebody did ask about making it dairy free but never came back with her findings. I am going to try both ways and compare the results, Maybe make 2/3 dairy free spread and 1/3 lard as we use to do in school years and years back.

Geni said...

Thanks so much! I made this pastry for Christmas Eve, made a baked brie. I used Bob's RedMill All Purpose GF flour, Xantham Gum (no guar gurm did not have it) and it turned out great. My GF niece and sister were floored. The directions are very good and I found the dough to be quite workable. It does take a long time. I made mine a day ahead.

kara@kompromisedkitchen.com said...

OH MY GOSH!!! You may have jet save my world of pastry. I have been looking for a puff pastry recipe for over a year and a half. I have been limited in reproducing some of my favorite go to desserts: tarts, palmiers... have you frozen this yet to test results. I would love to make a day of making this in bulk to have ready in my freezer.
Anyway, thank you for your efforts to troubleshoot this recipe.

safira2007 said...

Hi, Fantastic! I am also vegan however and was wondering if you think a butter subsitute would work?

Helene said...

safira: I have no idea if a vegan substitute would work. I have never tried one but if you do, please report back on what you get!

Natasha said...

Can this dough be used for croissants? I have been looking for a recipe for Gluten Free Croissants that as close to being flaky and buttery as the original.

Helene said...

Natasha: Unfortunately no. Croissant dough requires yeast.

M K H said...

Omg omg I love you!!! Thank you so much for sharing. I miss my Puff pastry food.

Rowdi said...

I have recently (within the last year) come to the realization that I am gluten-intolerant (opposed to having an incurable disease, ulcerative colitis, as my doctor stated 18 years and thousands-of-dollars-in-medicine-and-treatments ago). Although I have felt and learned of the invaluable health benefits to being gluten-free, the stress of finding gluten-free foods has been horrific, to say the least. I've all but given up on enjoying delicious pastries until I found your site. I'm going to owe my friend a thousand dinners for posting your link to her FB page, because I now have a recipe for gluten-free puff pastry!!!! I can't wait to try your other recipes with "gluten-free" labeled at the end. Thank you so much for sharing!

Nicole said...

How long does this keep in the fridge?

Deone said...

Corn or cornstarch is quite high in gluten.

Helene said...

Deone: you are quite mistaken. Corn and cornstarch are completely gluten free. Read more about it here:
http://celiacdisease.about.com/od/Gluten-Free-Grains/f/Is-Cornstarch-Gluten-Free.htm

Tameka Patter said...

Hey thank you for this Helene! I am looking for gluten-free simple recipes too to keep our diet healthy. That's why every time we hire a caterer during events, I make sure they serve dishes that are mostly gluten-free, if not all.

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Carla @ Gluten Free Recipe Box said...

Wow! Your croissants are gorgeous! I"m about to try making some tomorrow. I already have with my dough and butter block in the frig. I'll be using superfine rice flour, tapioca flour/starch, and potato starch. I hope they turn out as beautiful as yours! Excellent work!

Bardfield - Phillips said...

Thanks so much for posting this! It was a real treat. I made a GF galette des rois! I ended up refrigerating the dough 2 nights before using. Also, I did not refrigerate enough between assembly steps when making the galette. Do you know which of these 'errors' would lead to a bit of toughness in the final product? It was lovely and flaky, but had a bit more tooth to it than expected. Do you happen to know? Thanks!!!

Bardfield - Phillips said...

What a wonderful thing to share! It was a real treat, even though it was my first try. I made a GF galette des rois!
My puff pastry turned out crisp and flaky, but was a tiny bit tough. I believe this is due to one of at least two goof ups on my part - only using it 2 nights after finishing it and/or letting it get too soft before rolling it out & not chilling it back up long enough between assembly steps. Do you happen to know which of these or if something else I didn't follow to the letter would have created a bit of toughness? Any info you might share would be appreciated. :)

Sarah Gray said...

This is so wonderful :) thank you for making puff pastry deliciously accessible to those with gluten restrictions. Lovely photos, great writing ... truly a beautiful blog. Keep doing what you do, from one food blogger to another xx

Blue Raven said...

You are goddess!
I will try and I will be trying till I master your recipe :)

However I have one question. Can I make this dough day before and storage it in refrigerator? Or plain froze for further use?

If answer was in post, I am sorry for overlooking it. But I will be very grateful for answer.
Thank you :)

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