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top recipes of 2020--glorious gluten free puff pastry

Glorious Gluten Free Puff Pastry

No need to break the bank with those gluten free puff pastry sheets! We can make our own quick gluten free puff pastry and it's glorious!!
Print Recipe
CourseAppetizer, Breakfast, Dessert
KeywordGluten Free, puff pastry, quick puff
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Servings2 pounds


  • cups (525 g) Kim's gluten free bread flour blend
  • ¼ cup (50 g) granulated sugar
  • 1 tbsp baking powder
  • tsp fine sea salt
  • 1 cup (226 g) butter, cut into 1/2-inch pieces and kept very cold
  • 2 large eggs
  • 1 to 1½ cups (240 to 360 ml) cold milk


  • Combine flour blend, sugar, baking powder, and salt in a large bowl.  
  • Add butter pieces and flatten with your fingers until they are all flattened and well combined throughout the dry ingredients.
  • In a measuring cup, mix the eggs and milk.  Add half the egg and milk mixture to the flour mixture and toss with a fork. Continue adding and tossing until mixture is wet enough to stick together, but not overly wet. You may not need the entire egg/milk mixture.
  • Dump dough out onto lightly floured surface and press with your hands into somewhat of a cohesive mass.  Using a rolling pin, press down at different places in the mass into a rectangle about 7 by 10 or 11 inches long.  It will be messy and may look like it's not going to come together at all.  Use a bench scraper or ruler to "shore up" the sides into a rectangle as best you can.
  • Using the bench scraper or your hands, do your best to fold the top third of the dough down to the middle, just like you'd fold a letter, and then the bottom third up over the top third.  Large chunks may fall off.  Just put them back on and continue.  Turn the dough clockwise.  This is your first turn.
  • Press and roll dough out again into 7 by 10-inch rectangle, adding a little flour as necessary to keep dough from sticking.  Fold again into a letter style.  Each time you do this, it will start to look more and more like a dough.  Turn clockwise.  This is your second turn.  
  • Repeat all of this again 4 more times for a total of 6 times.  If the dough begins to get too soft, stop rolling and folding and put in the refrigerator for about 10 minutes, noting which turn you were on.
  • When completed, your dough should be totally cohesive and look similar to pie dough.  Wrap in plastic wrap and allow to chill for at least 1-2 hours before using as desired in any recipes calling for puff pastry or crescent rolls.
  • For puff pastry or crescent dough recipes, increase the temperature by 50 degrees F for the first 5 minutes of baking and then drop it back to what your recipe normally calls for. This will give the gluten free puff pastry a chance to puff well before baking the rest of the way.


*After rolling out puff pastry to use in recipes, place on parchment-lined baking sheet and into the freezer for a few minutes while you allow the oven to preheat before baking.
**I find that gluten free puff pastry does better at higher temperatures.  Whatever recipe you're using, bump up the temperature by 50 degrees for the first 5 minutes.  A hot oven is needed for those first few minutes.   
***Gluten free puff pastry freezes beautifully!  You can leave it in the block and freeze it well wrapped, or portion it out into 8-ounce portions and freeze those individually.  
***DISCLAIMER:  The reason I created my own flour blends is because I could not obtain the results I wanted with flour blends that were available in stores, online, or from other gluten free bloggers.  My recipes have been developed to be used with my own bread flour blend that I created after painstakingly testing for, in some cases, YEARS to develop what I believe to be a superior gluten free bread like no other.  If you do not use my gluten free bread flour blend for this recipe, I cannot speak for the results you will obtain.    While store bought blends may give you a satisfactory result, they may NOT give you the results intended in my recipe.