Go Back
Golden, flaky gluten-free puff pastry on a wooden surface with a rolling pin and flour in the background.
Print Recipe

Gluten Free Puff Pastry Substitutes

This gluten free puff pastry substitute is a great alternative for those avoiding wheat-based dough. Made with a combination of gluten-free flours and binding agents, it delivers a flaky and buttery texture perfect for both sweet and savory dishes.
Prep Time30 minutes
Cook Time25 minutes
Resting Time1 hour
Total Time1 hour 55 minutes
Course: Baked Goods, Pastries
Cuisine: Gluten-Free
Servings: 4 servings
Calories: 248kcal

Equipment

  • Rolling Pin
  • Pastry brush
  • Mixing Bowl
  • Baking sheet

Ingredients

  • 2 cups Gluten-free flour blend
  • 1/2 cup Cold butter or dairy-free alternative
  • 1/2 teaspoon Salt
  • 1/2 teaspoon Xanthan gum
  • 1/2 cup Cold water

Instructions

  • In a large mixing bowl, combine the gluten-free flour blend, salt, and xanthan gum.
  • Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  • Slowly add cold water, mixing until a dough forms.
  • Transfer the dough to a floured surface and knead gently.
  • Roll out the dough into a rectangle, fold it into thirds, then chill for 30 minutes.
  • Repeat the rolling and folding process two more times, chilling in between.
  • Preheat the oven to 375°F (190°C).
  • Roll out the dough one final time to the desired thickness and shape.
  • Use as needed for pastries, pies, or turnovers.

Notes

  • If using a store-bought gluten-free flour blend, check if it contains xanthan gum or guar gum. If not, add it separately.
  • The dough works best when kept cold; avoid overhandling it.
  • For a dairy-free version, use plant-based butter.