Jamie Oliver

Gluten Free Puff Pastry Christmas Stars

DEC 06 @ 17:31

by BritFinn

Having had a day off today, I decide to try a recipe I found a long time ago for gluten free puff pastry.  As I wanted to make our traditional Finnish Christmas stars. 

So I started out this morning, and have been going backwards and forwards to it all day.  Well, as the day went on the dough got better and better, and by early evening I was ready to try baking it.  It turned out fantastic, light and crisp, with some noticable layers.  Okay, not as many as regular, but still I had layers!  I managed to resuce one and take a photo of it before the family demolished the lot.  So I guess I'll be making more over the weekend, so that I can freeze some for Christmasthumbsup

Gluten Puff Pastry


Dough block
½ cup sweet rice flour
½ cup brown rice flour
½ cup millet or buckwheat flour
½ cup corn flour
¼ tsp salt
1 ¼ tsp xantan gum
¾ - 1 cup cold water

Butter block
165g butter, slightly soft
1 tbsp sweet rice flour


1 In a large bowl mix together all of the dry ingredients, and add enough water to pull it together into a dough.  Then wrap in cling film and chill for 1 hour.
2 Meanwhile combine the butter and the tablespoon of sweet rice flour, and chill for at least 10 minutes.
3 Next, roll out the dough on a floured surface so that it forms almost a petal shape, and is about 3 or 4mm thick.  Then spread the butter mix in a rectangle in the middle and fold in the petals to form a block.  Wrap and chill for at least 45 minutes.
4 Next roll out the dough to form a rectangle about the size of an A4 sheet of paper, then fold the top and bottom thirds onto each other, as you would when folding paper to go into an envelope.  Now wrap and chill again for 45 minutes.
5 Repeat step 4 a total of 6 times, so that the pastry is rotated each time.
6 Finally chill for at least 2 hours or overnight, before using instead of regular puff pastry.

1 reply

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DEC 06 @ 18:52

by MsPablo

Nice work!  I can see the layers . . . always wondered if it would be worth the effort with gluten-free ingredients.  I am just beginning to work with gluten-free baking from scratch.  I depended on mixes quite a lot, but finally bought xantham gum and a bunch of basic flours.

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