Gluten Free Puff Pastry for Flaky Tarts and Pies Recipe

Introduction

This gluten free puff pastry recipe creates flaky, buttery layers perfect for tarts and pies. Made without traditional wheat flour, it offers a crisp texture and delicious flavor for those following a gluten free diet. Enjoy homemade pastry with ease and confidence.

Ingredients

• 2 1/2 cups gluten free all-purpose flour blend
• 1 teaspoon xanthan gum (if not included in flour blend)
• 1 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup (2 sticks) unsalted butter, very cold and cubed
• 2/3 cup ice water
• 1 teaspoon lemon juice
• Extra gluten free flour for dusting

Instructions

1. Step 1: In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, salt, and sugar.
2. Step 2: Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until pea-sized pieces remain.
3. Step 3: Mix the ice water and lemon juice together. Gradually add to the flour mixture, stirring until a shaggy dough forms. Do not overmix.
4. Step 4: Turn the dough onto a lightly floured surface. Shape into a rectangle, then roll out to about 1/2 inch thick. Fold the dough into thirds like a letter, then rotate and repeat rolling and folding 4 more times to create layers.
5. Step 5: Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes before using for tarts or pies.
6. Step 6: Bake according to your tart or pie recipe instructions, typically at 400°F (200°C) for 20-25 minutes, until golden and flaky.

Tips & Variations

• Use very cold butter and ice water to ensure the dough stays cold and layers form properly.
• If your flour blend already contains xanthan gum, you can omit it for simpler flavor and texture.
• For a dairy-free version, substitute butter with cold coconut oil but expect a slight difference in flavor.
• Resting the dough well in the fridge helps prevent shrinking during baking and keeps it tender.
• Dust your surface lightly with gluten free flour while rolling to avoid sticking without drying out the dough.

Storage

Wrap the chilled dough tightly in plastic and store in the refrigerator for up to 3 days. For longer storage, freeze the dough for up to one month. Thaw overnight in the refrigerator before using. Bake the pastry immediately after rolling and avoid thawing completely once shaped for best flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this puff pastry dough for savory recipes?

Yes, this gluten free puff pastry works well for both sweet and savory tarts or pies. Simply adjust fillings to suit your preference.

What if my dough is too sticky to roll out?

Try chilling it longer and dust your work surface lightly with gluten free flour. Using well-chilled butter also helps reduce stickiness.

Gluten Free Puff Pastry for Flaky Tarts and Pies Recipe

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★★★★★

4.7 from 77 reviews

This Gluten Free Puff Pastry recipe yields flaky, buttery layers perfect for tarts and pies without the use of traditional wheat flour. Designed for those following a gluten free diet, it uses a blend of gluten free flour and xanthan gum to achieve the classic texture of puff pastry, with cold butter and precise folding techniques to create the signature flaky layers.

• Author: Joe
• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 50 minutes
• Yield: Makes enough dough for one 9-inch tart or pie crust
• Category: Pastry
• Method: Baking
• Cuisine: Gluten Free
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 2 1/2 cups gluten free all-purpose flour blend
• 1 teaspoon xanthan gum (if not included in flour blend)
• 1 teaspoon salt
• 1 tablespoon granulated sugar

Wet Ingredients

• 1 cup (2 sticks) unsalted butter, very cold and cubed
• 2/3 cup ice water
• 1 teaspoon lemon juice

Additional

• Extra gluten free flour for dusting

Instructions

1. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, salt, and sugar to ensure even distribution of the dry ingredients.
2. Cut in Butter: Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture contains pea-sized pieces of butter to help create flaky layers.
3. Add Liquid: Combine the ice water and lemon juice then gradually add to the flour and butter mixture, stirring gently until a shaggy dough forms. Avoid overmixing to preserve flaky texture.
4. Roll and Fold Dough: Turn the dough onto a lightly floured surface. Shape into a rectangle and roll out to about 1/2 inch thick. Fold the dough into thirds like a letter, then rotate 90 degrees. Repeat the rolling and folding process four more times to develop multiple layers essential for puffiness.
5. Chill Dough: Wrap the dough tightly in plastic wrap and chill in the refrigerator for at least 30 minutes. This resting period firms up the butter and relaxes the dough for easier handling and baking.
6. Bake: Use the dough as directed in your tart or pie recipe. Typically, bake at 400°F (200°C) for 20-25 minutes, until the pastry is golden brown and flaky.

Notes

• Ensure butter is very cold to achieve flaky, layered texture.
• If your gluten free flour blend already contains xanthan gum, you can omit that ingredient in the recipe.
• Do not overwork the dough or overmix the ingredients to avoid a tough pastry.
• Keep the dough chilled before baking to maintain puffiness and prevent shrinking.
• Use a gluten free flour blend suited for baking to ensure the best texture and flavor.

Keywords: gluten free puff pastry, gluten free tart crust, gluten free pie crust, flaky gluten free pastry, gluten free baking