Is there a puff pastry that is gluten free?

Quick Answer

Yes, there are several options for gluten-free puff pastry on the market today. The most common substitutions for traditional wheat flour are rice flour, tapioca flour, potato starch, and xanthan gum. With the right combination of flours and binding agents, it is possible to create a flaky, layered puff pastry crust without any gluten.

Gluten Free Flour Options

When creating a gluten-free puff pastry, it is important to use a blend of flours and starches that will mimic the texture and flakiness of regular puff pastry. Here are some of the most common flour options used:

Rice Flour

Rice flour is made from finely ground rice. It is grain-free and gluten-free. White rice flour has a mild flavor that works well in gluten-free baked goods. Rice flour on its own can create dense and gritty textures, so it is often combined with other light flours and starches.

Tapioca Flour

Also called tapioca starch, tapioca flour is extracted from cassava root. Tapioca flour is starchy and slightly sweet. It helps improve the elasticity and chew of gluten-free dough. Tapioca flour adds moisture and creates flakiness in the layers of puff pastry.

Potato Starch

Potato starch, made from potatoes, is another useful ingredient in gluten-free baking. It lends moisture and binding abilities. In puff pastry, potato starch contributes to a light and flaky texture. Using too much potato starch can result in a gummy texture.

Xanthan Gum

Xanthan gum is a common additive in gluten-free baking. It is a polysaccharide that acts as a binding agent and helps hold the dough together. In puff pastry, a small amount of xanthan gum can mimic the stretchy, stringy qualities of gluten and improve rise. Too much xanthan gum can make the dough sticky.

Other Flours

Some other flours that may be used in smaller amounts in gluten-free puff pastry include almond flour, coconut flour, sorghum flour, teff flour, and chickpea flour. Using a diverse blend of flours creates a better distribution of proteins and starches.

Binding Agents

In addition to using a blend of flours, gluten-free puff pastry recipes rely on ingredients called binding agents to add structure and stability in the absence of gluten. Here are some common binding agents:


Eggs are used abundantly in gluten-free puff pastry to help with binding and moisture. The proteins in eggs provide structure to the dough layers. Whole eggs or just egg whites may be used.


Butter is a key ingredient in traditional puff pastry that provides moisture and flakiness. The same applies to gluten-free recipes. Chilled butter between the dough layers creates pockets of steam that rise and separate when baked.

Cream Cheese

Some recipes use cream cheese for extra moisture and fat content. The creamy tang of cream cheese also provides flavor.

Vinegar or Lemon Juice

A small amount of vinegar or lemon juice helps strengthen the dough through acidity and slows down fermentation. This helps maintain the rise when baking.


As mentioned above, xanthan gum or guar gum may be used to improve elasticity and adhesion in the dough.

Gluten-Free Puff Pastry Brands

There are several pre-made brands of gluten-free puff pastry available for convenience:

Pepperidge Farm

Pepperidge Farm makes a gluten-free puff pastry called Garlic & Parmesan that can be found in the freezer section of many grocery stores. It uses rice flour and potato starch in the dough.


Dufour is a gluten-free specialty pastry brand. They offer frozen gluten-free puff pastry sheets made with rice flour, tapioca starch, and potato starch.


Schar has a line of gluten-free frozen dough products, including puff pastry made with rice flour and potato starch. Schar puff pastry can be found at some grocery stores.


This Canadian gluten-free food company makes an all-butter gluten-free puff pastry with rice flour and tapioca starch. It is available online and at select stores.

Immaculate Baking

Immaculate Baking based in Washington state produces a gluten-free vegan puff pastry that uses potato starch, tapioca flour, sorghum flour and apple cider vinegar. It is sold online and at various U.S. retailers.

Tips for Making Gluten-Free Puff Pastry

While pre-made options are convenient, you can also make gluten-free puff pastry from scratch at home. Here are some helpful tips:

Use Very Cold Ingredients

Keep all ingredients like butter, water, and dough chilled to aid in creating layers. Work in a cool kitchen.

Watch the Moisture

Too much moisture will make the dough sticky. Adjust water or ice as needed and don’t overmix.

Roll Evenly

Roll out the dough into even rectangular sheets before folding. This ensures uniform layers and rise.

Chill Between Folds

Refrigerate the dough between folds for at least 30 minutes up to 1 hour. Letting it rest makes the dough easier to handle.

Avoid Overworking the Dough

Handle the dough gently without over-kneading to avoid activating the glutens and toughening the dough.

Prevent Sticking

Dust rolling surface, dough, and rolling pin well with rice flour or tapioca starch while rolling out to prevent sticking.

Use Acidic Ingredients

Lemon juice, vinegar, and cream of tartar help reinforce the structure and simulate the effects of gluten development.

Check for Flakiness

Test baked puff pastry layers to ensure they are separating and flaking properly. Adjust recipe if needed.

Gluten-Free Puff Pastry Recipes

Here are a few recommended recipes for making gluten-free puff pastry from scratch:

America’s Test Kitchen Gluten-Free Puff Pastry

This recipe relies on butter, vinegar, and cornstarch for flake factor. It uses rice flour, tapioca flour, potato starch, cornstarch, and xanthan gum.

Rice flour 3/4 cup
Tapioca flour 3/4 cup
Potato starch 3/4 cup
Cornstarch 1/4 cup
Xanthan gum 1 1/2 teaspoons
Salt 2 teaspoons
Sugar 1 1/2 teaspoons
White vinegar 1 teaspoon
Ice water 1/4 – 1/2 cup
Butter, chilled 16 tablespoons (2 sticks)

Minimalist Baker Gluten-Free Vegan Puff Pastry

This vegan puff pastry uses vegetable shortening in place of butter. It calls for rice flour, tapioca starch, potato starch, xanthan gum, sugar, salt, and vinegar.

Rice flour 1 1/4 cups
Tapioca starch 1/2 cup
Potato starch 1/2 cup
Xanthan gum 1 1/2 teaspoons
Sugar 2 teaspoons
Salt 1 teaspoon
Apple cider vinegar 1 teaspoon
Vegetable shortening, chilled 10 tablespoons
Ice water, or more, as needed 2-4 tablespoons

Gluten-Free Girl Sweet Puff Pastry

This recipe uses less butter for a more dough-like texture. It calls for rice flour, potato starch, tapioca flour, brown rice flour, xanthan gum, salt, eggs, butter, and vinegar.

White rice flour 1 1/4 cups
Potato starch 1/2 cup
Tapioca flour 1/4 cup
Brown rice flour 1/4 cup
Xanthan gum 1 teaspoon
Salt 1 teaspoon
Eggs 2 large
Butter, chilled 8 tablespoons (1 stick)
Apple cider vinegar 1 teaspoon

Tips for Using Gluten-Free Puff Pastry

Once you have prepared or purchased gluten-free puff pastry, here are some tips for working with it:

Keep It Chilled

Store puff pastry in the refrigerator or freezer tightly wrapped until ready to use. Let it thaw in the fridge if frozen.

Roll Out Evenly

Sprinkle tapioca or rice flour and roll out dough on a floured surface to desired size and shape. Work quickly to prevent dough from warming.

Cut Cleanly

Dip a sharp knife or pizza cutter in flour before cutting puff pastry to get clean edges.

Dock the Dough

Docking or pricking the dough with a fork before baking can prevent excessive puffing.

Brush with Egg Wash

Brush egg wash on the surface for golden color. Omit egg for vegan puff pastry.

Bake Fully

Bake puff pastry at a high temp (400°F) until fully cooked through and golden brown on the outside.

Store Properly

Allow baked puff pastry to cool completely before storing airtight. Reheat gently before serving.

Gluten-Free Puff Pastry Recipes

Gluten-free puff pastry is versatile for both sweet and savory baking recipes. Here are some recipe ideas:

Savory Recipes

  • Pepperoni pizza pockets
  • Vegetable hand pies
  • Chicken pot pie
  • Beef Wellington
  • Sausage rolls
  • Cheese straws
  • Spanakopita

Sweet Recipes

  • Fruit galettes
  • Apple or cherry turnovers
  • Palmiers cookies
  • Mincemeat tarts
  • Pear frangipane tart
  • Raspberry almond tart
  • Napoleons or mille-feuille

Storing and Freezing Instructions


Freshly made gluten-free puff pastry can be tightly wrapped in plastic wrap and refrigerated for 2-3 days. Pre-made refrigerated puff pastry generally has a 1 week shelf life.


For longer storage, double wrap puff pastry disks or blocks in plastic wrap followed by aluminum foil and freeze for 2-3 months. Thaw overnight in the fridge before using.

Unbaked vs. Baked

Unbaked puff pastry freezes better than baked as the moisture in baked pastry can ruin the flaky layers. Wrap baked items airtight and use within 2-3 months.


Always thaw frozen puff pastry slowly in the refrigerator overnight or for 6-8 hours. Let thawed dough rest on the counter for 10 minutes before unfolding.


Thawed gluten-free puff pastry can be tricky to re-roll without warming up. Work quickly and only re-roll once for the best results.


Gluten-free puff pastry may require some specialty ingredients and handling compared to regular wheat-based puff pastry, but with the right recipes and techniques, it can be light, flaky, and deliciously tender. Look for GLUTEN-FREE on the label when purchasing pre-made options. Be sure to keep puff pastry adequately chilled and move quickly when rolling out homemade dough. With the diversity of flours and gums now available, gluten-free puff pastry can be just as versatile for baking sweet and savory treats. Carefully follow storage instructions to retain optimal texture and flavor. Going gluten-free doesn’t mean giving up your favorite puff pastry treats.

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