Making Gluten-free Puff Pastry

how to make gluten-free rough puff pastry


  1. Grate half the frozen butter and add to the flour and xanthan gum. Mix and then gradually add enough water until the mixture forms a soft dough.
  2. Turn out onto a floured sheet of cling film and roll into an oblong, approximately 30cm x 20cm.
  3. Grate the other half of the butter and spread over dough. Roll the dough up like a Swiss roll, using the cling film to help.
  4. Fold over the top 1⁄3 and then fold up the bottom 1⁄3. Press together, the pastry will be quite rough. Wrap in cling film and place in the fridge for 30 minutes.
  5. Take out of the fridge and roll again to the 30 x 20cm oblong. Fold the top 1⁄3 over and the bottom 1⁄3 up. Press together, wrap in the cling film and put back in the fridge for 30 minutes. Repeat twice more (4 folds in all) and refrigerate for 30 minutes.


  • 150g frozen butter
  • 270g GF white bread flour
  • 1 teaspoon xanthan gum
  • pinch salt
  • 150ml cold water





prep time

15 Mins

cook time

leaving to cool for 90 Mins (3 lots of 30 Mins)


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