Gluten Free Puff Pastry Recipe - so delicate! - gfJules (2024)

Ingredients

• 3 cups (405 grams) gfJules™All Purpose Gluten Free Flour
• 24 Tbs. cold butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
• ¾ tsp. sea salt
• ¾ tsp. baking soda
• ½- 3/4 cup cold water

Instructions

Whisk together gfJules Flour, baking soda and salt, then pour out onto a clean counter or pastry mat (leave a lot of space to work for yourself).

Slice pieces of very cold butter by tablespoons or smaller, and drop them into the flour mixture, stopping periodically to cover the butter pieces with more gfJules flour by tossing together.

When all the butter is in the flour mixture, begin chopping into the flour with a pastry blender, bench scraper or two butter knives cutting against one another like scissors. Chop and toss together until a pebbly meal is formed – you are not trying to eliminate the chunks altogether, just make them roughly equal and well-integrated.

Begin gradually adding in the cold water by pouring into the flour and using your hands and pastry blender to mix all together until it can form a ball of dough. You may need slightly less or more than ½ cup (even the day's humidity can affect the moisture needed), but work the water into the flour well before adding more than ½ cup, as the more you work with the dough, the more moisture is released into the dough from the butter, and you don't want to make the dough overly wet.

Form the dough into a rough ball and pat into a large rectangle, with shaped corners. Begin gently rolling the dough into an elongated rectangle, approximately 18 x 15 inches. Fold like a business letter by folding from the short end in thirds to layer on top of itself. Gently lift the dough and turn one quarter, and fold again from the short side. You will see the butter will begin to marble in the dough. Wrap dough tightly and refrigerate for at least 20 minutes.

After refrigeration, begin the same rolling and folding process again, dusting with more gfJules Flour if you need to keep it from sticking to the mat and rolling pin. Repeat this process two times after refrigeration, then return, tightly wrapped, to the refrigerator or freezer for at least another 20 minutes. Try not to over-work the dough at all.

Cut the dough in quarters and return three quarters, tightly wrapped, to the refrigerator when beginning a recipe, so that the other portions won't dry out or get too warm while you are working the other dough. Refrigerate for up to 2 days or freeze in freezer bags for up to one month.

Use in any recipe calling for puff pastry dough. You can see some ideas here, including wrapped veggies, lined mini muffin cups, brie en croute, vegetable tart, cinnamon twists, cream puffs … let your imagination be your guide!

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• gfJules All Purpose Gluten Free Flour

Ingredients

• Melted butter or vegan butter to brush on pastry (approximately 1/4 cup / 4 Tbs.)
• 1/4 cup granulated sugar
• 1 Tbs. ground cinnamon

Instructions

Roll the prepared gluten free puff pastry dough into a rectangle (about 1/8" thick).

Brush the entire surface with melted butter and sprinkle the bottom half with cinnamon sugar.

Fold the top half over the bottom half, then cut it into strips of desired width and length, twist, then place on a sheet pan covered with plastic wrap. Chill for 30 minutes to 1 hour before baking.

Preheat oven to 350 F. Bake chilled twists for ~22-25 minutes then remove to cool on wire rack.

Sprinkle with more cinnamon sugar immediately after baking.

Ingredients

• 3/4 - 1 cup pesto
• thinly sliced fresh vegetables of your choosing (see photos for ideas)
• 2-3 Tbs. freshly grated parmesan OR vegan parm OR gluten-free nutritional yeast
• olive oil for drizzling
• salt & pepper, to taste
• egg wash (1 full egg mixed with 1 Tbs. water) OR oil to brush on pastry

Instructions

Roll prepared gluten free puff pastry dough into desired shape about 1/8" thick.

Transfer onto a sheet pan lined with parchment paper.

Spread a thin layer of pesto over dough leaving about a 1" border along all
sides. Top with freshly grated parmesan and any desired vegetables (I used
grapetomatoes,red onions, asparagus, and zucchini).

Drizzle olive oil lightly over the vegetables and season with salt and pepper. Cover with plastic wrap and chill for 30 minutes - 1 hour.

Preheat oven to 350 F.

Brush edges with egg wash or oil before baking.

Bake chilled tart for ~35 minutes, then remove to cool slightly before serving.

Ingredients

• 1 wheel brie cheese OR Miyoko's Creamery Cashew Cheese wheel
• 1/4 cup jam or preserves of your choice (pictured is raspberry jam)
• 1/4 cup toasted pecans or other favorite nuts (optional)
• egg wash (1 egg + 1 Tbs. water) for brushing on crust OR oil

Instructions

Roll prepared gluten free puff pastry dough out into a circle on a clean surface dusted with gfJules Flour. Dough should surpass brie by about 3-4" in every direction.

Before placing cheese, spread a few tablespoons of jam over center of dough making a ring about the size of the brie (I used a seedless raspberry jam), and top off with toasted nuts (I used pecans, can be candied too), then place brie directly over nuts.

Lift dough gently from all sides folding over brie and pinching towards center to seal in fillings. Flip over so jam is at the top and place on a parchment lined sheet pan. Top can be decorated with any excess bits of dough.

Cover with plastic wrap and chill for 30 minutes. Brush the top and sides with
egg wash before baking.

Preheat oven to 350F and bake for 50 minutes. Serve warm.