Making delectable pastries from scratch is an art form—a labor of love many of us shy away from, especially when gluten is off the table. The complexity of achieving that perfect rise, the fear of a dough that falls flat—it’s enough to make even the most enthusiastic home baker pause. In my kitchen, where gluten-free isn’t just a preference but a necessity, the discovery of Schar Gluten Free Puff Pastry was nothing short of a culinary epiphany.
How to make Schar Gluten Free Puff Pastry
Schar Gluten Free Puff Pastry is made by Schär, a company known for its gluten-free foods. This puff pastry is designed for people who need or choose to avoid gluten, a protein found in wheat, barley, and rye. Like traditional puff pastry, Schär’s version is flaky and light, but it’s made with gluten-free ingredients to cater to those with celiac disease or gluten sensitivity.
Ingredients:
1 cup gluten-free flour blend (look for one that mimics wheat flour behavior, such as Schär’s Mix It! Universal or another all-purpose gluten-free flour mix that includes xanthan gum)
1 teaspoon xanthan gum (omit if your flour blend already includes this)
1/4 teaspoon fine salt
1/2 cup cold unsalted butter (dairy or non-dairy for a lactose-free option)
1/2 cup ice water
1 teaspoon apple cider vinegar
Instructions:
Combine the gluten-free flour blend, xanthan gum (if needed), and salt in a large bowl.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some larger, pea-sized pieces of butter remaining.
Mix the ice water with the apple cider vinegar. Gradually add this liquid to the flour and butter mixture, using a fork to combine. Add just enough water to bring the dough together into a rough ball.
Turn the dough out onto a piece of plastic wrap. Press it together into a rectangle and wrap it tightly. Chill the dough in the refrigerator for at least one hour or until firm.
Once chilled, lightly flour a piece of parchment paper with gluten-free flour. Place the dough on it, and add more flour on top of the dough to prevent sticking.
Roll the dough out into a rectangle, maintaining an even thickness. Then perform a book fold: fold one-third of the rectangle over the middle third, then fold the remaining third over the other two. This creates layers.
Turn the dough 90 degrees and roll it out again into a rectangle, and perform another book fold.
Wrap the dough in plastic wrap and chill again for at least 30 minutes.
Repeat the rolling and folding process twice, chilling the dough between turns.
After the final set of folds, wrap the dough and chill it for at least an hour before using it in your recipe.
Tips:
Keep Everything Cold: The key to flaky puff pastry layers is keeping the butter cold so it doesn’t melt into the dough. The butter steam separates the dough while baking, creating those desirable layers.
Be Gentle: Handle the dough as little as possible with your hands to avoid warming it.
Rest the Dough: Resting the dough between foldings allows the gluten (from the xanthan gum) to relax, preventing the pastry from becoming tough.
Use a Gluten-Free Flour Blend: Gluten-free baking relies on the right mix of flours, often a combination of rice, potato, tapioca, maize, and buckwheat flours, plus xanthan gum to replicate the binding quality of gluten.
Roll Evenly: Aim for even thickness when rolling out your dough to ensure it cooks uniformly.
Experiment with Layers: To create more layers and a flakier pastry, you can add more folds. Just be sure to rest the dough in the fridge between each set.
If using Schar Products: If you are actually using a Schär gluten-free puff pastry product, refer to the packaging instructions and recipes provided by Schär for the best results, as their mix will be formulated to behave in a certain way.
What to serve with
Serving dishes with Schar gluten-free puff pastry can open up a delightful array of meal options, perfect for those on a gluten-free diet or looking to reduce gluten intake. Whether you’ve made your puff pastry using a gluten-free flour blend, as I previously described, or you’re working with a pre-made gluten-free puff pastry product like those from Schär, the possibilities for pairing are vast and varied.
1. Savory Options
Quiches and Tarts: Fill your gluten-free puff pastry with eggs, cheese, and vegetables for a delicious quiche or tart. This is excellent for brunches or light dinners, and you can vary the fillings based on seasonality or personal preference. Serve with a fresh green salad dressed with a simple vinaigrette.
Meat Pies: Stuff puff pastry with fillings like seasoned ground beef, chicken, or lamb mixed with vegetables for a hearty meal. Serve alongside steamed vegetables or a vibrant tossed salad to balance the richness of the pie.
Vegetarian Puffs: Fill pockets with roasted vegetables, cheese (such as feta or goat cheese), and herbs. Serve these with a robust tomato soup or a lentil salad for a fulfilling meal.
Sausage Rolls: Wrap seasoned sausage meat in puff pastry and bake until golden. Serve with mustard, homemade ketchup, or a spicy relish, accompanied by a crisp, refreshing coleslaw or potato salad.
2. Sweet Options
Fruit Tarts: Top puff pastry with sliced fresh fruits, preserving jam, or frangipane (almond cream), and bake. Serve these delightful tarts with whipped cream, ice cream, or a light dusting of powdered sugar. They make a fantastic dessert or teatime treat.
Pastries and Danishes: Use the puff pastry as a base for sweet fillings, such as custard and fruits, chocolate, or sweetened cream cheese. Pair with coffee, tea, or a dessert wine for an indulgent finish to any meal.
Strudel: Fill your pastry with spiced apples, peaches, or berries and nuts, then bake until golden for a comforting dessert. Serve warm with vanilla ice cream or a dollop of whipped cream.
3. Snacks and Appetizers
Cheese Sticks: Twist strips of puff pastry with cheese and perhaps some herbs or seeds, then bake until crisp. These make excellent appetizers or snacks, especially when paired with a selection of dips or a glass of wine.
Mini Turnovers: Fill small squares of puff pastry with sweet or savory ingredients, fold them into triangles, and bake. These bite-sized treats are perfect for parties or as appetizers and can be served with sauces or dips matching the filling.
Ingredient Substitutes
Creating gluten-free puff pastry from scratch aims to replicate the texture and layers of traditional puff pastry without using wheat flour. When making a version similar to Schär’s Gluten-Free Puff Pastry, you’ll need to work with various gluten-free flours and ingredients to achieve a similar consistency, flavor, and rise.
To mimic the properties of wheat flour, a blend of gluten-free flours and starches is essential. This mix often includes:
Rice Flour: A common base in gluten-free baking, providing structure. Use a combination of white and brown rice flour to balance texture and nutrients.
Tapioca Starch: Adds chewiness and helps to bond the dough.
Potato Starch: Contributes to the lightness and tender crumb.
Cornstarch: Aids in achieving a light texture, particularly useful in puff pastry for creating layers.
Xanthan Gum: Essential for gluten-free baking, xanthan gum replaces gluten’s elasticity and stickiness, helping the layers to adhere without being doughy.
Fat
Butter (Dairy or Plant-Based): The key to creating those flaky layers in puff pastry is butter. You can use vegan butter or a solid plant-based shortening for a dairy-free option. The fat should be kept cold to achieve the desired pastry layers.
Liquid
Cold Water: Helps to bring the dough together. Ice water is preferred to keep the dough cold, promoting the formation of layers.
Vinegar or Lemon Juice: Just a touch can improve the dough’s texture, making it tender. It also helps to inhibit the action of enzymes in the flour, which can affect the texture.
Binder
Eggs: For added structure and richness, eggs can be included in some gluten-free puff pastry recipes. To make it egg-free, consider a binder like a flaxseed or chia seed gel (1 tablespoon of ground flaxseeds or chia seeds mixed with 3 tablespoons of water, left to gel for about 15 minutes, can replace one egg).
Sugar and Salt
Sugar: A small amount can enhance the flavor, particularly in sweet applications, but it’s optional based on your intended use for the pastry.
Salt: Enhances flavor and should be adjusted based on whether your butter is salted or unsalted.
Final Thoughts
Making Schar gluten-free puff pastry from scratch can be quite challenging, especially achieving the right texture without gluten. Practice and patience will be your best allies here, so don’t get discouraged if your first attempts don’t come out perfectly.
1 teaspoon xanthan gum (omit if your flour blend already includes this)
1/4 teaspoon fine salt
1/2 cup cold unsalted butter (dairy or non-dairy for a lactose-free option)
1/2 cup ice water
1 teaspoon apple cider vinegar
Instructions
Combine the gluten-free flour blend, xanthan gum (if needed), and salt in a large bowl.
Cut the cold butter into small cubes and add it to the flour mixture. Use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs with some larger, pea-sized pieces of butter remaining.
Mix the ice water with the apple cider vinegar. Gradually add this liquid to the flour and butter mixture, using a fork to combine. Add just enough water to bring the dough together into a rough ball.
Turn the dough out onto a piece of plastic wrap. Press it together into a rectangle and wrap it tightly. Chill the dough in the refrigerator for at least one hour or until firm.
Once chilled, lightly flour a piece of parchment paper with gluten-free flour. Place the dough on it, and add more flour on top of the dough to prevent sticking.
Roll the dough out into a rectangle, maintaining an even thickness. Then perform a book fold: fold one-third of the rectangle over the middle third, then fold the remaining third over the other two. This creates layers.
Turn the dough 90 degrees and roll it out again into a rectangle, and perform another book fold.
Wrap the dough in plastic wrap and chill again for at least 30 minutes.
Repeat the rolling and folding process twice, chilling the dough between turns.
After the final set of folds, wrap the dough and chill it for at least an hour before using it in your recipe.
