Gluten Free Puff Pastry for Flaky Tarts and Pies Recipe
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.
- 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
Scale
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
