gluten free pastry

This gluten free Danish pastry is the real deal – perfectly flaky and buttery, with a wonderful lamination, and generously filled with vanilla pastry cream and plump, juicy sultanas. It has the characteristic swirl shape of a proper pain aux raisins with gorgeous caramelised edges. While it does require a few steps to make, it’s not overly complicated – and the end result is just incredibly delicious. You couldn’t possibly guess that it’s gluten free!

Gluten Free Danish Pastry (Pain aux Raisins)

260 g (1 cup + 1 tbsp) whole milk

vanilla bean paste ((or 1 tsp vanilla extract))

UK medium/US large egg yolks

+ 1 tbsp) caster/superfine or granulated sugar

g (¼ cup) cornstarch (US)/cornflour (UK)

g (2 tbsp) unsalted butter, cubed

120 g (½ cup) cold water ((See Note 1.))

155 g (¾ cup + 3 tbsp) potato starch

flour

g (¼ cup) caster/superfine sugar

g (1 ¾ tsp) xanthan gum

g (1 tsp) salt

+ 1 ½ tbsp) whole milk, cold ((See Note 1.))

UK medium/US large egg yolks, cold ((See Note 1.))

200 g (1 ¾ sticks) cold unsalted butter ((For the butter

g (⅔ cup) sultanas or raisins

UK medium/US large egg, whisked ((For glazing the pastries.))

In a saucepan, cook the milk and vanilla bean paste over medium-high heat until boiling.

In a bowl, whisk together the egg yolks and sugar until pale and the mixture forms a ribbon when you lift the whisk. Add the cornstarch and whisk well until combined.Tip: Whisking the egg yolks and sugar together until smooth is called “blanching”. The sugar essentially protects the egg proteins, preventing lump formation and &quot;curdling&quot; during cooking.

Pour the hot milk in a slow stream into the egg yolks, whisking constantly. Return the mixture into the saucepan and cook over high heat with constant whisking until thickened, about 1-2 minutes.Tip: This  process is called “tempering” and prevents the egg yolks from scrambling – as they would if you added the egg yolk mixture all at once into the hot milk. By tempering, you gradually increase the temperature of the egg yolks while simultaneously diluting them, ensuring a silky-smooth pastry cream.

Remove from heat and add in the butter. Whisk well until the butter has melted and is completely incorporated.

Allow to cool completely, stirring or whisking occasionally to prevent skin formation on top. Set aside until needed.

For vanilla pastry cream:

In a small bowl, whisk together the psyllium husk and cold water. After about 20-30 seconds, a gel will form. Set aside until needed.

In a large bowl (or the bowl of a stand mixer, if using), whisk together the potato starch, brown rice flour, sorghum flour, sugar, xanthan gum, salt and yeast.

Make a well in the middle of the dry ingredients, and add the cold milk, egg yolks and psyllium gel into it.Tip: If using active dried yeast, see Note 2.

Using a wooden spoon, mix well until the dough starts coming together. You can also use a stand mixer fitted with the dough hook, making sure that you scrape down the sides of the bowl to remove any dry, un-mixed patches of flour.

Once it starts coming together, knead it by hand until you get a homogeneous dough with no dry patches of un-mixed flour. Just squeeze the dough through your fingers, going around the bowl until you’ve incorporated all the flour. The final dough will be fairly firm and should come away from the sides of the bowl. (Again, you can also use a stand mixer fitted with the dough hook).

Set aside for a few minutes while you prepare the butter block. Tip: If your kitchen is very warm, you can place the dough into the fridge while you prepare the butter block.

For gluten free Danish pastry dough:

Cut the cold butter into slices and arrange it in the middle of a large piece of baking/greaseproof paper, in an approximately square shape.

Fold all four sides of the baking paper over the butter, so that you get an approximately 8 inch (20cm) baking paper square that completely encloses the butter.

Flip it over, so that the baking paper folds point downwards, and firmly hit the butter with a rolling pin. Make sure to hit it with the rolling pin all over and in all directions.Tip: The friction from being hit with the rolling pin will slightly soften the butter and make it more malleable/pliable, without melting it.

Once slightly softened, roll the rolling pin firmly over the butter block, so that you get the butter into all the edges and corners of the baking paper square. Make sure that the butter is of an even thickness all over.

You should be left with an 8 inch (20cm) butter block that’s fairly malleable/pliable (you should be able to gently bend it) without being too soft or squidgy.Tip: If your kitchen is very warm, you can chill it briefly in the fridge for about 5 minutes, but you don’t want it to firm up too much. (I didn’t need to chill it at all, and my kitchen was at a pleasant 70ºF (20ºC)).

For the butter block:

Lightly flour your work surface. Tip: I like to work on a large piece of baking/greaseproof paper, as this allows me to slide the dough onto a baking sheet and into the fridge at any point, if the dough or pastry feels too warm or too soft. I recommend you do the same, especially if this is your first time making gluten free Danish pastry (and also if your kitchen is on the warmer side).

Place the dough onto the floured surface and sprinkle it with flour. Roll it out into an approximately 8x16 inch (20x40cm) rectangle, so that the shorter side is closest to you. At regular intervals, check whether the butter block fits comfortably onto the rolled-out dough. The dough should be a few millimetres wider than the butter block, but not by much.While you’re rolling, make sure that the dough isn’t stuck to the surface, by sliding your hands under it and gently lifting it up.

Once you’re happy with the size of the dough, place the butter block on one half of the dough and peel away the baking paper. Fold the other half of the dough over the butter block, end to end, enclosing it completely.

Turn the dough by 90 degrees, so that the two opposite “open ends” of the pastry point towards and away from you.

Use the rolling pin to gently “tap” the pastry all over – that is, gently press down on the pastry with the rolling pin at regular intervals along the length of the dough. This will ensure that the butter block adheres well to the dough and that it rolls out evenly together with the dough, rather than in uneven patches.

Roll out the dough into an approximately 8x22 inch (20x55cm) rectangle. This doesn’t have to be very precise, you just want to make sure that the rectangle is long enough to easily make the book fold in the next step.While you’re rolling, make sure that the dough isn’t stuck to the surface, by sliding your hands under it and gently lifting it up.

Fold the two ends of the rectangle inwards towards the middle, so that they meet in the centre. At this point, use a pastry brush to remove any excess flour. Fold this new rectangle in half (along the centre line), as if closing a thick book. You’ve just made a book fold!

Wrap the pastry in cling film and chill in the fridge for 20-30 minutes. Tip: Don’t chill it for any longer than that – if you do, the butter will firm up too much and will break when you roll out the pastry in the next step.

Laminating the gluten free Danish pastry - first book fold:

The second book fold is essentially a repeat of the first one.

On a lightly floured surface, position the pastry so that the two “open ends” point towards and away from you.

Gently press down on the pastry with the rolling pin at regular intervals along the length of the dough. Then, roll it out into an approximately 8x22 inch (20x55cm) rectangle. Make sure that the pastry doesn’t stick to the surface. .

Fold both ends of the pastry rectangle towards the middle, so that they meet in the centre. Then fold the resulting rectangle in half.

Wrap the pastry in cling film and chill it in the fridge for 20-30 minutes.

Laminating the gluten free Danish pastry - second book fold:

While the pastry is chilling, in a small bowl, pour boiling hot water over the sultanas or raisins until completely covered. Set aside for about 10 minutes, until the sultanas/raisins have plumped up and re-hydrated.Drain the water, making sure to squeeze out any excess water from the sultanas/raisins. Set aside until needed.

Line two large baking sheets with baking/greaseproof paper.

Roll out the chilled pastry until it’s slightly larger than 10x16 inch (25x40cm), then trim it down to a 10x16 inch (25x40cm) rectangle. It should be about ⅓ inch (8mm) thick.

Briefly whisk the cooled vanilla pastry cream until it&#039;s smooth, then dollop it on top of the rolled-out pastry. Using a small offset spatula, smooth it out into an even layer all the way to the edges.

Sprinkle evenly with the re-hydrated sultanas or raisins.

With the pastry positioned so that that the shorter side is closest to you, roll the pastry towards you. You will end up with an approximately 10 inch (25cm) long log. You can use the baking paper to help you with rolling, if needed.Tip: If the pastry feels too warm or too soft at this point, chill it in the fridge for 20-30 minutes before proceeding with the next step.

Use baker’s thread or unflavoured dental floss to slice the log into the individual pastries, each about 1 inch (2.5cm) thick. Fold the end of the swirl of each pastry underneath the pastry (see blog post for photos) – this prevents the end of the pastry from unfurling during baking.Tip: Much like with cinnamon rolls, using baker&#039;s thread or floss preserves the shape of the pastries and ensures that you’ll get the most beautiful swirl. (Using a knife, on the other hand, would likely squash the pastry.)

Place the individual Danish pastries onto the lined baking sheets, spacing them out so as to allow for their expansion during proofing and baking. This recipe makes 10 pastries in total, I like to bake them 5 per baking sheet. Ideally, allow at least 2 inches (5cm) between the pastries.

Cover them lightly with cling film and allow to proof in a warm spot for about 2 hours or until lightly puffed up. The pastries won&#039;t double in volume – see blog post for photos.

Assembling and proofing the gluten free pain aux raisins:

While the pastries are proofing, adjust the oven rack to the middle position and pre-heat the oven to 430ºF (220ºC).

Once proofed, brush the pastries lightly with egg wash all over – make sure to egg wash both the tops and the sides.

Bake the first baking sheet with the Danish pastries at 430ºF (220ºC) for 5 minutes. Then, without opening the oven, reduce the oven temperature to 350ºF (180ºC) and bake them for a further 20 minutes or until deep golden brown.

Remove the first baking sheet with the pastries from the oven, and immediately increase the oven temperature to 430ºF (220ºC). Once the oven reaches that temperature, bake the second baking sheet with the pastries as per the instructions above.

Allow the pastries to cool on the baking sheet for about 5-10 minutes before transferring onto a wire cooling rack to cool until warm or completely cold, depending on how you&#039;d like to serve them.

Optional: You can brush the pastries (while they&#039;re still warm) with some apricot jam that you&#039;ve heated up on the stovetop or in the microwave.

Baking the gluten free pain aux raisins:

These gluten free Danish pastries are definitely at their very best still slightly warm from the oven or on the day of baking.However, they keep well for 2-3 days in an airtight container at room temperature, you’ll just need to reheat them briefly in the microwave (for about 20-30 seconds) to soften them up again – once re-heated, they’re just as soft and delicious as they were on the first day, but they won&#039;t be quite as crisp.

Storage:

Going gluten-free doesn't mean you have to miss out on the good stuff. Perfect for dessert and even better the next day, this is one the whole family will love.

Passionfruit and lime tart

eggs, lightly beaten

caster sugar

double cream

limes

Pulp of 8-10 large passionfruit

tbs icing sugar,

plain gluten-free flour

tbs caster sugar

tsp xanthan gum (thickener from health food stores)

unsalted butter, chopped

egg, lightly beaten with 2 tbs water

There is nothing like an old fashioned chicken pie to warm up the final days of winter. This gluten-free version with added ham and leek will not disappoint.

Chicken, ham and leek pie

chicken marylands (about 1kg)

tsp peppercorns

bay leaf

olive oil

thyme sprigs, leaves picked

ham, shredded

creme fraiche

gluten-free cornflour

gluten-free plain flour,

mature cheddar cheese, grated

chilled unsalted butter,

egg, egg

tbs wholegrain mustard

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981828251001&=domain=del

5348771529001-5981828251001

Light on ingredients (but not in its layers of heavenly mascarpone cream), this pistachio and lemon gluten-free cake is absolutely to die for.




Pistachio and lemon layer cake

unsalted butter

pistachios, plus extra chopped to serve

(50 grams) almond meal

golden caster sugar

tsp salt

gluten-free baking powder

low-fat plain yoghurt

eggs,

tsp vanilla extract

lemon curd

mascarpone

lemon

pure icing sugar, sifted

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977456928001&=domain=del

5348771529001-5977456928001

This homemade All-Butter Gluten-Free Pastry Recipe is so easy to work with and incredibly versatile. We use three alternative flours to achieve the perfect crisp texture and incredible buttery taste. It’s delicious as a crust for fruit pies, tarts and mince pies or for savoury quiches, sausage rolls or pasties. Plus there is no xanthan gum in this recipe so everyone can enjoy it.

The Best All-Butter Gluten-Free Pastry (no xanthan gum)

120 g sweet rice flour rice

sorghum flour

60 g tapioca flour

sea salt

unsalted butter (cold from the fridge)

egg egg white (medium sized, lightly whisked together)

In a large mixing bowl whisk together the sweet rice flour, sorghum flour, tapioca flour and salt.

Slice the butter very thinly directly from the fridge and add to the flour.

Rub the mixture between fingertips until roughly shorn. The mixture does not need to resemble breadcrumbs. It’s okay that the butter is still in largish pieces. It should look quite shaggy in the flour.

Make a well in the centre and pour in the eggs.

Bring the dough together using your hands.

Turn the pastry out on to a floured work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.

Cut the pastry into two, one half slightly larger than the other.

Roll each half into balls and flatten slightly to make two thick round discs. Wrap each in baking parchment.

Place in the fridge for 1 hour to chill before rolling out.

Cut two large pieces of baking parchment, around the size you need to roll the pastry out to. Flour them on the inside and place one of your chilled pastry discs between the parchment.

Using a long rolling pin roll out the pastry until it is about 5mm thick.

The pastry is then ready to use.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1603472281/lihkaf3mrnsfxtda3dxh.mp4

This homemade All-Butter Gluten-Free Pastry Recipe is so easy to work with and incredibly versatile. It’s delicious as a crust for fruit pies, tarts and mince pies or for savoury quiches, sausage rolls or pasties. Plus there is no xanthan gum in this recipe so everyone can enjoy it.

All-Butter Gluten-Free Pastry

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Gluten Free Danish Pastry (Pain aux...

Passionfruit and lime tart

Chicken, ham and leek pie

Pistachio and lemon layer cake

The Best All-Butter Gluten-Free Pas...

Top 5 gluten free pastry recipes from across the web

The most viewed gluten free pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Gluten Free Danish Pastry (Pain aux...

Passionfruit and lime tart

Chicken, ham and leek pie

Pistachio and lemon layer cake

The Best All-Butter Gluten-Free Pas...

The most viewed gluten free pastry recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine