Can't find store-bought gluten-free puff pastry? No worries, you can make your own with this simple gluten-free puff pastry recipe. It's easier than it looks - I promise!
1cuptwo sticks cold unsalted buttershredded with a grater
½cupcold water
1egg(for egg wash; reserve to brush on top of puff pastry before baking)
Instructions
Step #1: Prepare the Dough
To prepare your dough, whisk together the white rice flour, potato starch, tapioca starch/flour, xanthan gum, baking soda, and salt in a large bowl.
Add the cold grated butter into the flour mixture and squish it around using your hands so the flour sticks to the butter pieces.
Add the cold water and use your hands to knead everything together until well combined, about 2-3 minutes.. Form the dough into a large dough ball, cover it with plastic wrap, and place it in your fridge for 2 hours or overnight to chill.
Step #2: Roll Out the Dough
Take the dough ball out of the fridge and allow it to sit at room temperature for 20-30 minutes until softened. You can knead the pastry dough by hand to warm it up and make it more malleable and flexible. If the dough cracks when handling it, it's still too cold - allow it to warm up further. The dough is easier to knead when worked in two batches.
Add a large piece of parchment paper to your countertop and dust it with tapioca starch. Shape the dough ball into a rectangle, place it on the parchment paper, and dust the top with tapioca starch. Cover the dough with a second piece of large parchment paper and use your rolling pin to roll out the dough into a long, thin layer.
Fold each side of the rectangle into the center similar to folding a piece of paper to place into an envelope. Rotate the dough then roll it out into a large rectangle again. Add more tapioca starch to the top and bottom of the dough to prevent it from sticking to the parchment paper and repeat this process two additional times for a total of three roll outs until you have a large rectangle that is about 3/4" thick.
Step #3: Add Filling(s)
Use a pizza cutter or knife to cut off the fray edges of the dough so you wind up with a tidy rectangle. Then cut the dough into 8-10 even rectangles.
At this time, you can add any filling you desire. If making it sweet, add a scoop of Nutella or other sweet filling to the center of each smaller rectangle. If making it savory, like a pizza pocket, add sauce, cheese and other pizza toppings to the center of each rectangle piece of dough.
Fold over one edge of the puff pastry onto itself, then use a fork to gently press and seal the two edges together. Brush to the top with egg wash and sprinkle with sugar (for a sweet treat) or savory seasonings (for a savory pocket).
Step #4: Bake
Place your puff pastry creation on a parchment paper-lined baking sheet and bake for 18-20 minutes in a 400º F oven until the top becomes slightly golden brown. Allow the pastry to cool slightly before handling or eating. The contents in the center may be hot.
Notes
Nutrition information is for the puff pastry only (8 pastries) and does not include nutritional information for any fillings or toppings.Why do you roll out the dough several times? Traditional puff pastry has many layers, and those layers are formed when the dough is rolled out, folded, and then rolled out again. This step is required to get a layered and flaky crust.Can you substitute dairy-free butter sticks? Yes, you can use dairy-free butter sticks. I recommend placing the butter stick in the freezer for an hour before grating it. Dairy-free butter is softer by nature, and you want the butter to be as cold as possible.Do I have to use the egg wash on top? The egg wash will help the puff pastry brown, but you can use something like coconut cream or omit it altogether.Is there a xanthan gum substitute? I haven't tested it with any substitutes, but guar gum (same amount) and psyllium husk (3x amount) might work. Let me know if you try it.Can I chill the dough overnight? Yes, you can chill the dough overnight; just be sure to leave ample time for it to warm up to room temperature before rolling it out. If it cracks when rolled, it needs more time to warm up. You can also work the dough in your hands to warm it up.The dough sticks to the parchment paper when rolled out. What do I do? You'll want to add rice flour or tapioca starch to the parchment paper (top and bottom) to prevent the dough from sticking. Add more flour or starch every time you fold the dough and roll it out again.Can I use brown rice flour instead of white rice flour? I haven't tried it with brown rice flour and do not recommend it.Can I refrigerate or freeze the puff pastry sheets until needed? I recommend rolling out the dough right before using it. Store the ball of dough in your fridge, then roll it out before you're ready to make your recipe. If freezing the dough, lightly flour it so it doesn't stick to itself. Before using it, thaw it to room temperature.