Gluten-Free Flaky Pastry Roll
Indulge in the irresistible layers of a Gluten-Free Flaky Pastry Roll, a delightful twist on traditional puff pastry made accessible for gluten-sensitive bakers. This recipe combines buttery richness with the perfect balance of texture, using gluten-free all-purpose flour and xanthan gum for a tender, elastic dough that stays light and airy. With a classic folding technique to create delicate layers and a golden egg wash for stunning presentation, these pastry rolls are as visually appealing as they are delicious. Perfect for both savory fillings or sweet pairings, they’re baked to perfection in under 20 minutes and serve as a warm, flaky treat for any occasion. Whether you’re serving them at brunch, as an appetizer, or enjoying them fresh from the oven, these gluten-free pastries are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 250 g Gluten-free all-purpose flour
- 1 tsp Xanthan gum
- 150 g Unsalted butter, cold and diced
- 80 ml Cold water
- 0.5 tsp Salt
- 1 Egg, beaten (for egg wash)
Instructions
In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt.
Add the cold, diced butter to the flour mixture. Use your fingertips to gently rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.
Gradually incorporate the cold water into the mixture, stirring with a fork until the dough begins to come together. Add more water, a teaspoon at a time, if needed.
Turn the dough out onto a sheet of cling film. Knead gently and form it into a disc, then wrap it completely in the cling film. Refrigerate for at least 30 minutes to let the dough firm up.
Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.
Lightly flour your work surface and rolling pin with gluten-free flour. Roll out the chilled dough into a rectangle about 1/4 inch thick.
Fold the dough into thirds, like a letter: bring one short end to the center, then the other end over that. Rotate the dough 90 degrees and roll out again. Repeat the folding process two more times to create layers.
Roll out the dough one final time to about 1/4 inch thick. Trim the edges to neaten using a sharp knife.
Brush the surface of the dough with the beaten egg, ensuring an even layer. Be careful not to use too much, as this will prevent layers from rising properly.
Roll the dough up tightly into a log. Seal the edge with a little water if needed, and slice the log into 1-inch thick rounds.
Place the rounds cut-side down on the prepared baking tray. Brush the tops lightly with the remaining egg wash.
Bake for 15-20 minutes or until golden brown and puffed up. Let them cool slightly on the tray before serving warm or transferring to a wire rack.
Nutrition Facts
Calories |
2073 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.5 g | 166% | |
| Saturated Fat | 79.1 g | 395% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 514 mg | 171% | |
| Sodium | 1310 mg | 57% | |
| Total Carbohydrate | 222.5 g | 81% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 1.1 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 101 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
