Gluten Free Puff Pastry for Flaky Tarts and Pies Recipe

Introduction

Discover how to make a delicious gluten free puff pastry that’s perfect for flaky tarts and pies. This recipe creates light, buttery layers without gluten, ideal for anyone with dietary restrictions or looking for a crisp pastry base.

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

• Make sure the butter is very cold; this helps create flaky layers in the pastry.
• If your flour blend already contains xanthan gum, you can omit the extra teaspoon.
• Use lemon juice to enhance the dough’s tenderness and flavor.
• For a dairy-free option, substitute butter with a firm coconut oil or vegan butter, but expect a slightly different texture.
• Chilling the dough well between folds is key to building layers, so don’t rush this step.

Storage

Wrap the dough tightly in plastic wrap and store it in the refrigerator for up to 2 days before baking. For longer storage, freeze the dough for up to 1 month; thaw overnight in the fridge before use. Once baked, store leftovers in an airtight container at room temperature for up to 2 days and reheat gently to maintain flakiness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use this dough without xanthan gum?

If your gluten free flour blend already includes xanthan gum, you can skip adding extra. Otherwise, xanthan gum helps give the dough structure and prevents crumbling.

Why do I need to fold and roll the dough multiple times?

The folding and rolling process creates layers of butter and dough, which is essential for puff pastry’s characteristic flaky texture. This step shouldn’t be rushed for best results.

Gluten Free Puff Pastry for Flaky Tarts and Pies Recipe

Print Recipe

★★★★★

4.7 from 62 reviews

This Gluten Free Puff Pastry recipe offers a flaky, buttery crust perfect for tarts and pies without any gluten. Using a gluten free all-purpose flour blend and cold butter, this dough is carefully layered and folded to achieve the delicate puff pastry texture, ideal for those with gluten sensitivities or celiac disease.

• Author: Daniel
• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 50-55 minutes
• Yield: One 9–10 inch tart or pie crust 1x
• Category: Baking
• Method: Baking
• Cuisine: Gluten Free
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

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. Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour blend, xanthan gum, salt, and sugar to evenly distribute all dry components.
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 resembles coarse crumbs with pea-sized pieces of butter remaining, which helps create the flaky layers.
3. Add Liquids: Mix the ice water and lemon juice together. Gradually pour this into the flour and butter mixture, stirring gently until a shaggy dough forms. Be careful not to overmix to preserve flakiness.
4. Roll and Fold Dough: Turn the dough onto a lightly floured surface. Shape it into a rectangle and roll out to about 1/2 inch thick. Fold the dough into thirds like a letter, rotate it 90 degrees, then repeat the rolling and folding process four more times to develop the characteristic layers.
5. Chill Dough: Wrap the folded dough tightly in plastic wrap and chill it in the refrigerator for at least 30 minutes. This resting period firms up the butter and helps relax the dough for better handling and rise during baking.
6. Bake: Use the chilled dough for your tart or pie recipe. Typically, bake at 400°F (200°C) for 20-25 minutes until the pastry is golden brown and flaky. Baking time may vary depending on your filling and recipe.

Notes

• If your gluten free flour blend already contains xanthan gum, you can omit it from the ingredients.
• Ensure the butter is very cold to achieve maximum puff and flakiness in the pastry.
• Lemon juice helps tenderize the dough and enhance flavor but can be substituted with vinegar if needed.
• Do not overmix the dough after adding water, as this can develop gluten-like structure in the flour blend and toughen the pastry.
• Keep the dough chilled before baking to prevent the butter from melting prematurely.
• This pastry works well for both sweet and savory tarts or pies.

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