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Gluten Free Alchemist

Positively Coeliac - Adventurously Gluten Free

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Home » Gluten Free Sweet Treats » Sweet Pies & Pastries » Gluten Free Breakfast Pastries – with Homemade or Ready-Made Puff Pastry

Breakfast, Brunch & Pancakes Christmas Gluten Free Baking & Ingredients Gluten Free Sweet Treats Sweet Pies & Pastries

Gluten Free Breakfast Pastries – with Homemade or Ready-Made Puff Pastry

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These Gluten Free Breakfast Pastries are perfect if you miss a yummy Danish or pastry swirl. Made with Puff Pastry, they may not be the easiest ‘bake from scratch’, but sub for ready-made gluten free puff pastry and you can still have the pastries you love.

DON’T LOSE THIS RECIPE… PIN IT FOR LATER…

gluten-free-breakfast-pastries-pin

Gluten Free Breakfast Pastries with Homemade Puff Pastry – Facing a baking nemesis

These Gluten Free Breakfast Pastries are delicious. Custard-filled Danish and Pecan Pinwheels, just like the old days, before Coeliac Disease. But the first time I made them was long before ready-made gluten free puff pastry was available in the shops. Which meant that the only way to get one was to make it… And therein lies the rub.

Everyone has a baking nemesis, right? Or is that just me? Actually, I have quite a few. But this one is a biggie! To be fair, I think it strikes fear in many of us who are gluten free. Why? Because making puff pastry is not that easy. It will even create anxiety for the seasoned wheat-flour baker. But having craved it for so long, it was time to face my nemesis! I needed Gluten Free Breakfast Pastries.

gluten-free-breakfast-pastries-tray

Other bakes that strike fear in Coeliacs and gluten-avoiders

Puff pastry is not the only bake that strikes fear if you can’t eat gluten. There’s a whole list from bread, pastry and scones, to Viennese fingers, Custard Creams, Choux Eclairs and more. And to be honest, many replacement recipes are pretty hit and miss.

At Gluten Free Alchemist however, we are stubborn… Super-determined to create alternatives that are not only as good, but often better than their glutenous originals. Have you seen our amazing Gluten Free Recipe Index? It’s not just about what something looks like or how it tastes the moments after it has been made… We don’t stop in our recipe creation until the bake looks, tastes and feels like it’s ‘original’, but also stays fresh enough to eat for as long as its original. None of this ‘refresh’ everything before eating malarky.

The Gluten Free Breakfast Pastries you see here may be our first foray into the world of Puff Pastry, but along the way, we have cracked all manner of tricky beasts… If you miss soft, fluffy bread that stays fresh for days and makes the best sandwiches, check out our amazing range of Gluten Free Wholemeal bread recipes… With flour blends and ‘free from’ options to ensure no one misses out, they’ve made a lot of people very happy.

  • Original Non-Vegan Hand-Baked Wholemeal
  • Gluten Free Vegan Hand-Baked Wholemeal
  • Non-Vegan Gluten Free Bread Machine Wholemeal
  • Gluten Free Vegan Bread Machine Wholemeal

And if you’re still not sure about making gluten free Shortcrust Pastry, we offer a basic recipe with a Shortcrust Step-By-Step Guide to get you started.

gluten-free-custard-danish

What’s the big deal with Puff Pastry and Gluten Free Breakfast Pastries?

I’ve yet to meet many gluten-avoiders who don’t crave good pastry… Not just any pastry, but particularly the light, crisp, flaky pastry that is ‘Puff’. From Vol-au-Vents and Palmiers, to Mille Feuille, Turnovers and crisp, airy pizza-pie crusts… And, of course, Gluten Free Breakfast Pastries! Without Puff Pastry, we miss out on so much.

For as long as I can remember, wheat-eaters have had it easy. The supermarket has a whole plethora of ready-made wheat pastry doughs to grab and bake. In recent years, gluten free options have also started to appear, although not with the same degree of variety. Nonetheless, it’s a step in the right direction and they do give the option of convenience to bake breakfast pastries and lots of other stuff… Without the time-laden effort to create puff pastry from scratch.

In the UK, Jus Rol is probably the most accessible and easiest to use (being ready-rolled and found in most supermarkets). But there is also Genius frozen Puff Pastry block. In the US, I believe you also have a ready-rolled Schär Puff Pastry (also available in Canada and Europe), and a frozen version by GeeFree. I believe there are also options in Australia too.

gluten-free-breakfast-pastries

Ready-Made Gluten Free Breakfast Pastries in the UK

Of course, if you can’t be bothered to make your own Gluten Free Breakfast Pastries either from scratch or with ready-made pastry, there are some fabulous pastries available in specialist bakeries and on-line. If you haven’t already scouted them out, Mannadew (Battersea, London and on-line) and the Wild Flours Bakery (Glasgow) are amazing.

The Puff Pastry Recipe used for these Gluten Free Breakfast Pastries

As Puff Pastry was something I was yet to tackle and also to gain confidence in facing my nemesis, I decided to look to the internet for a suitable pastry recipe for these Breakfast Pastries. After much searching, I found one from a gluten free blogger, Aran Goyoaga (Cannelle et Vanille). Aran was trained and worked as a high-end pastry chef before her children were diagnosed with gluten intolerance. So, I figured her pastry must be good.

Even better, Aran’s Puff Pastry recipe comes with a step-by-step video, which ensures the process feels less daunting. And yes… it’s a lengthy process, but the recipe makes a double-quantity, allowing the batch to be split for different bakes.

gluten-free-pecan-pinwheels

Does the flour blend matter?

Yes. For this bake, I really think it does. Both for texture and structure, flours need to be carefully balanced. Aran’s recipe (which I followed exactly) uses a combination of starch and protein flours. If flour blending is new to you however, I have a helpful Flours and Flour Blending Page to help.

Although this was my first attempt and I still have a lot to learn, the recipe worked well… Crisp, light and perfectly buttery. There wasn’t perhaps quite as much rise as hoped (possibly the dough was rolled too thin). But, trust me… That made no difference to the sheer delight of eating the results.

Developing my own gluten free version of puff pastry using different flour blends is now definitely on my ‘must create’ list.

breakfast-pastries

Fillings for Gluten Free Breakfast Pastries

The Gluten Free Breakfast Pastries shared here are of two varieties… One is a Custard, Cherry and Caramelised Pecan Danish (I adore Danish pastries with custard, fruit and nuts). And some attempted Pecan, Pear and Cherry Pinwheels. I say ‘attempted’ because I think I over-stuffed the roll and the filling spilled. Oh well… Another delicious but ugly bake!

You can however fill your pastries however you choose and in any shape. Pick your favourite flavours and recreate at home.

The mini croissants that you see in the photos were not made with the puff pastry. They are a recipe (for yeasted puff pastry) from the Free From Fairy from her e-book ‘How to Make Gluten Free Pastry’ and were made to try out her commercial wholegrain flour blend. Although the croissants look perfectly photogenic, I haven’t shared the recipe here. 1) Because it’s Vicki’s recipe. But also 2) because (despite following the recipe to the letter with a successful prove and layering) the resulting croissants were less than flaky and quite dry. I’m sure it was down to my baking inability, but either way…

danish-pastries-gluten-free

Back to breakfast… Gluten Free Danish anyone?

If you do venture into making gluten free puff pastry from scratch, enjoy! But equally, if you make these Gluten Free Breakfast Pastries using ready-made commercial puff, let me know how you get on. Leave a comment; rate the recipe; share your creations on social media (and tag me in #glutenfreealchemist)…

Other recipes using Puff Pastry on Gluten Free Alchemist

puff-pastry-bites
Puff Pastry Pastry Bites
Salmon & Mushroom Pithivier
nutella-pastry-baskets
Puff Pastry Baskets and How to make Vol-au-Vents
gluten-free-custard-danish
Print Recipe
4.34 from 3 votes

Custard, Cherry & Caramelised Pecan Danish Pastries

Delicious Gluten Free Danish Pastries that can be made with homemade or ready-made puff pastry.
Prep Time45 mins
Cook Time20 mins
chill time30 mins
Total Time1 hr 35 mins
Course: Breakfast, pastry, Sweet Treats
Cuisine: European, Gluten Free
Keyword: danish pastry, pastry
Servings: 9 large pastries
Calories per serving: 396.9kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • Kitchen scales
  • measuring spoons
  • Small saucepan
  • wooden/silicone spoon
  • kitchen paper
  • Rolling Pin
  • baking trays
  • pastry brush
  • baking paper
  • fridge
  • Oven
  • wire rack
  • small bowl

Ingredients

  • 400 g homemade puff pastry OR approx 400g ready-made puff pastry (gluten free as required) half of the quantity of accompanying puff pastry recipe
  • 15 pecan nuts approx
  • 2 tsp coconut oil
  • 2 tsp light soft brown sugar
  • 18 candied cherries or glace cherries (approx) See NOTES re candied cherries
  • 560 ml thick custard I made mine using custard powder, adding an extra couple of teaspoons for a thicker result
  • beaten egg or milk to glaze
  • 4 tbsp apricot jam to glaze
  • 3 tsp icing sugar and a little water to decorate
Metric – US Customary

Instructions

Custard

  • Make the custard ahead of time from custard powder by packet instructions.
  • Allow to cool completely.

Caramelise the Pecan Nuts

  • Heat the coconut oil in a small saucepan.
  • Add the pecans and gently sauté for a couple of minutes.
  • Add the brown sugar and stir through for a further couple of minutes over a low heat to dissolve and coat the pecans.
  • Remove from the pan on to kitchen paper for a few seconds (to remove excess oil) and then set aside.

Prepare the Danish Pastries

  • When ready, roll out the pastry (in small batches to make it easier to work without getting too warm) to 3 to 4 mm thick.
  • Cut into squares (approx 10 cm (4 inches) for large and 7 cm (3 inches) for small pastries).
  • Drop about 1½ to 2 teaspoons of custard into the centre of the dough square (a teaspoon for small pastries) and top with a cherry or two and a few pieces of broken pecan.
  • Roll-up the four pastry corners into the middle (to surround the filling) and then roll in the four remaining sides to create a small basket for the filling. Use a little milk/egg-wash as needed to stick.
  • Place the uncooked pastry onto a large baking sheet lined with baking paper.
  • Repeat the filling and rolling process until you have used all your squares.
  • Place the uncooked pastries on the tray into the fridge for 30 minutes (it is important for the dough to be chilled before it goes in the oven).
  • Pre-heat the oven to 220 C/425 F/Gas 7.
  • When chilled, glaze the raw pastry edges with either beaten egg or milk and bake for 15 to 20 minutes until crisp and golden.
  • Remove from the oven and whilst still hot, take a couple of teaspoons of apricot jam, warm in the microwave (or over a bowl of steaming water) and brush each baked pastry with the jam to glaze.
  • Set on a wire rack to cool completely.
  • Once cool, mix about 3 heaped teaspoons icing sugar with a dribble of water to make a drizzleable icing. Drizzle across the top of each of the pastries.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Link for Candied Cherries Recipe

Nutrition

Calories: 396.9kcal | Carbohydrates: 44.6g | Protein: 6g | Fat: 22g | Saturated Fat: 6.5g | Cholesterol: 31.7mg | Sodium: 166.8mg | Potassium: 173.5mg | Fiber: 1g | Sugar: 12.5g | Vitamin A: 133.2IU | Vitamin C: 0.9mg | Calcium: 95.1mg | Iron: 1.5mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

gluten-free-pecan-pinwheels
Print Recipe
5 from 1 vote

Pecan, Pear and Cherry Pastry Pinwheels

Pastry Pinwheels made with Puff Pastry and filled with Pecan, Pear and Cherry
Prep Time30 mins
Cook Time15 mins
chill time15 mins
Total Time1 hr
Course: Breakfast, pastry, Sweet Treats
Cuisine: European, Gluten Free
Keyword: danish pastry, pastry
Servings: 12 approx
Calories per serving: 245.3kcal
Author: Gluten Free Alchemist – Kate Dowse

Key equipment

  • Kitchen scales
  • measuring spoons
  • Mixing bowls
  • sharp knife
  • Rolling Pin
  • spoon
  • fridge
  • Oven
  • baking trays
  • baking paper
  • pastry brush

Ingredients

  • 400 g homemade puff pastry OR approx 400g ready-made puff pastry (gluten free as required) half of the quantity of accompanying puff pastry recipe
  • 12 caramelised pecans approx – see paired post recipe for Custard, Cherry & Caramelised Pecan Danish Pastries
  • 60 g dried pear chopped
  • 8 to 10 candied cherries or glace cherries (approx) See NOTES re candied cherries
  • handful small dried cranberries
  • 1 tbsp maple syrup
  • 1 tbsp coconut oil melted
  • 1 to 2 tsp ground cinnamon to taste
  • 1 tbsp light soft brown sugar
  • 4 tbsp apricot jam to glaze
Metric – US Customary

Instructions

Make the filling

  • Mix the pecans, fruit, maple syrup, melted coconut oil and cinnamon in a small bowl – set aside.

Prepare the pastries

  • Cut your pastry block in half and roll out to form rectangle sheets approx 3 to 4 mm thick.
  • Spread the filling across the whole sheet evenly.
  • roll the sheet up from the longer side to form a spiralled sausage shape.
  • Place the whole length in the fridge to chill for about 15 minutes (this will make is easier to cut).
  • Pre-heat the oven to 220 C/425 F/Gas 7.
  • Once chilled, take a sharp knife and cut lengths approx 2 cm/just under 1 inch and place on a baking tray lined with baking paper.
  • Lightly sprinkle the uncooked pastries with a little brown sugar and bake for 10 to 15 minutes, until crisp and golden.
  • While the pastries are still hot, take a little apricot jam and warm in the microwave (or over a bowl of steaming water).
  • Brush each baked pastry with the jam to glaze.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
Link for Candied Cherries Recipe

Nutrition

Calories: 245.3kcal | Carbohydrates: 27.5g | Protein: 2.6g | Fat: 14.3g | Saturated Fat: 4.3g | Sodium: 90.3mg | Potassium: 57.9mg | Fiber: 1g | Sugar: 9.8g | Vitamin A: 14.6IU | Vitamin C: 0.9mg | Calcium: 11.4mg | Iron: 1mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

gluten-free-danish-pastries
Print Recipe
5 from 1 vote

Puff Pastry – a recipe from Aran Goyoaga

Puff Pastry from scratch – using a recipe from Aran Goyoaga (Cannelle et Vanille) – Makes a Double Batch
Prep Time1 hr
Chill time4 hrs
Total Time5 hrs
Course: pastry
Cuisine: All, Gluten Free
Keyword: pastry
Servings: 20
Calories per serving: 187.7kcal
Author: Recipe from Aran Goyoaga

Key equipment

  • Kitchen scales
  • measuring spoons
  • large mixing bowl
  • sharp knife
  • measuring jug
  • cling film
  • Rolling Pin

Ingredients

  • 105 g potato starch
  • 105 g tapioca starch + extra for dusting
  • 60 g sorghum flour
  • 60 g fine brown rice flour + an extra tablespoon for dusting
  • 60 g glutinous rice flour Mochiko or sticky rice flour
  • 1 tsp xanthan gum
  • 1 tsp fine sea salt
  • 330 g unsalted butter cold – Divided into 110g (cubed) and 220g (block)
  • 175 g/ml iced water
Metric – US Customary

Instructions

Stage 1 – mixing the base dough

  • Weigh and mix together the flours, xanthan gum, and salt in a large bowl.
  • Add 110g cold, cubed butter and rub in with the finger tips until you have the texture of coarse sand.
  • Add the iced water and mix with your hands until a dough has formed.
  • Knead the dough for 5 minutes until it is smooth and hardly cracks (if the dough is too dry, add a dribble more water).
  • Shape the dough into a square block (2 inches/5 cm thick), wrap in clingfilm and place in the fridge for 15 minutes.

Stage 2 – making a butter packet

  • Whilst the dough is chilling, make a butter packet : Cut the remaining butter into two rectangles. Lay out a sheet of clingfilm and place the butter in the centre.
  • Dust the top of the butter with a tablespoon brown rice flour, cover with another sheet of clingfilm and use a rolling pin or the ball of your hands to press down and flatten.
  • Unwrap the butter and fold it over on itself. Gather up the remaining rice flour and re-dust the top. Cover with the clingfilm and flatten again.
  • Repeat the folding and flattening process until you have a smooth, 5×5 inch/13×13 cm butter square.
  • Wrap in clingfilm and place in the fridge for 10 minutes.

Stage 3 – rolling and layering the dough

  • Lay two pieces of clingfilm (overlapping) on your work surface and dust with tapioca starch.
  • Place the dough on top and roll out to form a ‘4-flapped’ square (the shape of an unfolded envelope). The centre of the dough shape should be about the size of the butter packet, with flaps that are long enough to fold over the butter completely.
  • Place the butter packet in the middle of the dough and fold all four flaps over. Pinch any gaps and cracks. The butter needs to be completely encased.
  • Brush away any excess flour.
  • Roll out the dough into a rectangle-strip – approx 20 cm by 50 cm (three times long as wide). (Instruction A)
  • Fold the top third over the middle third and then the bottom third over the top of that. (Instruction B)
  • Turn the dough 90 degrees and repeat the process of rolling and folding (as in the last 2 instructions A & B above).
  • Wrap the dough in cling film and place in the fridge for 2 hours.
  • After 2 hours, take the dough from the fridge and let it rest at room temperature for 5 to 10 minutes.
  • Lay a new sheet of clingfilm on the work surface and dust with tapioca starch.
  • Repeat the rolling and folding process as in instructions A & B above. (starting at 90 degrees turn from the last roll) a further two times, then re-wrap and chill for a further 2 hours.
  • After 2 hours, take the dough from the fridge and let it rest at room temperature for 5 to 10 minutes.
  • Repeat the rolling and folding process as in instructions A & B above. (starting at 90 degrees turn from the last roll) a further two times.
  • Place the dough back in the fridge tightly wrapped in cling film until you are ready to use.

Notes

* Note: nutritional information is an estimate & may vary according to portion size/ingredient variants.
The recipe for Puff Pastry has a video from Aran Goyoaga that may help with instructions.

Nutrition

Calories: 187.7kcal | Carbohydrates: 16.1g | Protein: 1.1g | Fat: 13.6g | Saturated Fat: 8.5g | Trans Fat: 0.5g | Cholesterol: 35.5mg | Sodium: 126.1mg | Potassium: 78.3mg | Fiber: 0.8g | Sugar: 0.3g | Vitamin A: 412.3IU | Vitamin C: 0.2mg | Calcium: 8.7mg | Iron: 0.3mg
Tried this recipe?Take a pic & tag @glutenfreealchemist on Instagram & Facebook (GFAlchemist1 : Twitter) ~ #glutenfreealchemist ~ I love seeing your posts x

© 2019-2021 Kate Dowse All Rights Reserved – Do not copy or re-publish this recipe or any part of this recipe on any other blog, on social media or in a publication without the express permission of Gluten Free Alchemist

Gluten Free Breakfast Pastries shared with

  • Cook Blog Share
  • Fiesta Friday #369 with Angie
  • Over The Moon #264 with Eclectic Red Barn and Marilyn’s Treats
  • Full Plate Thursday #523 with Miz Helen’s Country Cottage

Previously shared with – The Great Bloggers Bake Off with Mummy Mishaps; Free From Fridays with Free From Farmhouse; Cook Blog Share with Hijacked by Twins

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31 Comments

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Please note that where a recipe contains alcohol, it is NOT suitable for children. Always drink and use alcohol responsibly. For more information, see the Drink Aware website.

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Reader Interactions

Comments

  1. Helen at CAsa Costello says

    30/09/2016 at 1:33 pm

    Oh these do look fab, you are right! Bread used to be my nemesis but I seem to have finally cracked it. I need to become more confident with various types of pastry now – We will have great fun eating all our attempts won't we? Thanks again for joining in with #BakeoftheWeek – great to have you on board x

    Reply
    • Kate Glutenfreealchemist says

      02/10/2016 at 9:28 pm

      Thanks Helen. You're welcome…. good to be on board!
      I think the best thing has to be getting to eat all the attempts and deciding which is best…. And then making another, just to be sure!

      Reply
  2. Charlotte Oates says

    27/09/2016 at 8:52 pm

    Once again you've impressed me so much with your talent at making pretty much everything I've ever heard of gluten free. These look so good, I'd happily eat a big plateful.

    My baking nemesis is macarons. I've even been on a course and made them perfectly while I was there but as soon as I try them at home they always weld themselves to the baking parchment. One day I will defeat them though and I'm sure you'll be making perfect GF croissants in no time too 🙂

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 4:48 pm

      Thanks Charlotte for your lovely comment.
      Macarons are another of my fear-zones too! I have made them successfully a couple of times, but also had a good few disasters….. It's really hard to 'try and try again' when you end up throwing stuff away…. so disheartening

      Reply
  3. Monika Dabrowski says

    27/09/2016 at 6:32 pm

    Great collection of recipes! I only do very simple baking and have the deepest respect for people who can do serious baking:) And gluten free too!

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 4:46 pm

      Thank Monika. It is a bit of necessity in our house….. it's amazing how quick you learn when you have to get creative x

      Reply
  4. Jacqueline Bellefontaine says

    27/09/2016 at 6:14 pm

    Look great and making them gluten free I take my hat off to you.

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 4:45 pm

      Thank you Jacqueline. That's really kind of you x

      Reply
  5. Kirsty Hijacked By Twins says

    27/09/2016 at 11:17 am

    Oh wow these look so good! They hubby would love them. Thank you for sharing with #CookBlogShare x

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 4:44 pm

      Thanks Kirsty! My hubby certainly loved them….. and he's not GF by requirement! x

      Reply
  6. Kat BakingExplorer says

    26/09/2016 at 9:19 pm

    Wow these look stunning and would be welcome on my breakfast table any day! Thank you for linking up to #TreatPetite

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 4:44 pm

      Thanks Kat. You're welcome x

      Reply
  7. Jenny says

    26/09/2016 at 3:11 pm

    wow an amazing array of GF pastry creations! They look so delicious :)i cannot believe there are no ready made GF puff pastry for sale – i think you have the calling for this now!
    thank you for linking up again #GBBOBloggers2016 x

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 8:16 am

      Thanks Jenny. I'm certainly enjoying some of the challenges I have tried inspired by GBBO. I think I am on a bit of a mission now…..

      Reply
  8. Angela Entwistle says

    26/09/2016 at 12:53 pm

    Wow, they look great Kate, hats off to you for facing your pastry demon and coming out with some great gf pastries.
    Angela x

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 8:14 am

      Thanks Angela. I'm glad I faced it! I need to make the pastry again real soon in case I revert back to fear!!! X

      Reply
  9. Lucy Allen says

    26/09/2016 at 9:35 am

    These look delicious Kate, I am always so impressed when gluten-free flour is used to make bakes which are tricky in the first place even without being gluten free.

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 8:13 am

      Thanks Lucy. Yep…. I'm chuffed for managing this one! X

      Reply
  10. Johanna GGG says

    26/09/2016 at 12:38 am

    wow your pastry looks so flaky and delicious – I have used genius when I need pastry and it works really well for me though I think my sister who is celiac tried it and found it didn't quite do what she hoped – I only use it for sausage rolls. And croissants are such a challenge even with wheat flour so I am in admiration that you are attempting them and wish you luck for perfecting them. Would love to be in your kitchen helping with all the test tasting

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 8:12 am

      Thanks Johanna. Commercial GF pastry s all very inconsistent when compared to non- gf. I think part of the issue is that most companies try to cater for all allergens and intolerances and often flavour and texture can be compromised. I fully get why they do it, but if you only have to avoid one thing, it can be quite limiting! X

      Reply
  11. Le Coin de Mel says

    25/09/2016 at 6:04 pm

    I just read again and it's even better: blogger, not recipe book! For some reason I had it in my mind you'd linked to a book (long day, sorry!). Vicki's flour is great, isn't it? I find it perfect in pancakes; you don't get that grainy texture you would with Doves farm x

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 8:08 am

      Thanks Mel. They were yummy for sure. If you have not checked out Aran's blog, I thoroughly recommend it. She has a great book too!
      Vicki has done really well with her flour. Hopefully it will be really big for her x

      Reply
  12. Le Coin de Mel says

    25/09/2016 at 6:02 pm

    Oh my Kate, these look amazing! I have to get my hands on that book. I can't believe you're being so hard on your pretty pastries and saying they are not perfect: they look Scrummy to me! Xx

    Reply
  13. Gina says

    25/09/2016 at 5:21 pm

    They look fabulous especially making GF pastry. Wow!

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 8:06 am

      Thanks Gina. I have to admit, I am rather pleased with my efforts x

      Reply
  14. Louise Fairweather says

    25/09/2016 at 4:16 pm

    Oh these look fab! Must be so hard doing GF. Shame the Genius one isn't good as some of their products I have tried and wouldn't know the difference x

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 8:05 am

      Thanks Louise. GF products are so inconsistent! I agree some of the Genius products are great, but I do worry that being GF, I can be inclined to accept stuff just because it is on the shelf….. I would have been far more discerning before going gluten free. It was great to find a nice pastry recipe that I can actually make though! X

      Reply
  15. belleau kitchen says

    25/09/2016 at 8:39 am

    I mean, you're a hero right? Or a magician… GF Puff Pastry… you deserve a medal at least! Beautiful pastries… I want now!

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 8:01 am

      Thanks Dom. Your comments are very kind! I would love to be a culinary magician, but sadly I just spend too much time surfing the net and in this case finding the recipe from an actual GF magician. Glad I found it though….. And maybe managing to make it comes somewhere near clever!! X

      Reply
  16. Cathy says

    25/09/2016 at 7:16 am

    Mmm these look perfect. I'm glad you managed to find a gluten free pastry that tasted good too x

    Reply
    • Kate Glutenfreealchemist says

      29/09/2016 at 7:58 am

      Thanks Cathy. I am so excited to have been able to make it! X

      Reply

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Welcome to Gluten Free Alchemist.
I’m Kate – gluten free recipe developer, traveller, photographer, blogger and mum to a Coeliac teenager… living Coeliac life without limits.
Join our family journey as I share recipe and travel adventures and as we support each other in overcoming life’s Coeliac hurdles. Read More…

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How pretty is this cake? It’s made with one of m How pretty is this cake? It’s made with one of my favourite sponges too... A perfectly moist orange 🍊 sponge... Layered with Orange 🍊 Curd Butter Icing  and topped with homemade Blood Orange 🍊 Jelly. Tempted?
#orangecake #glutenfreeorangecake #layercake #glutenfreecake #glutenfreealchemist #coeliacsafe #coeliacuk #glutenfreeuk #forkyeah #bakersofinstagram #bakersgonnabake #cakestagram #droolclub #cakeporn #glutenfreetreats #eeeeeats #cakecakecake #singluten #senzagluten #glutenfrei #f52grams #foodblogger #bakedfromscratch #instabake #feedfeedglutenfree #buzzfeedfood #huffposttaste #foodblogfeed #thebakefeed 
@thebakefeed @foodblogfeed @huffposttaste @buzzfeedfood @thefeedfeed.glutenfree
Who needs a perfect Carrot 🥕 Cake? Swipe to see Who needs a perfect Carrot 🥕 Cake? Swipe to see just how amazing it looks inside 😆. It’s super-moist gluten free deliciousness and would be brilliant for Mother’s Day or Easter. What do you reckon? Special enough for your Mum?
This recipe was literally developed originally for one of my followers who needed it for a special celebration. The feedback was super-good and I have to agree. It’s the best gluten free carrot cake I’ve ever had... and it’s certainly up there with the best of the gluten versions too. So if you love carrot cake... this one’s for you 😘.
You know me... If it’s not as good as I can possibly get, it doesn’t leave my kitchen xx
Grab the recipe from the blog 🥕💜🎁
#carrotcake #glutenfreecarrotcake #glutenfree #cakeperfection #cakestagram #glutenfreealchemist #foodblogger #forkyeah #bakersgonnabake #fromscratch #eastercake #mothersdaycake #glutenfreeuk #bakingaddiction #singluten #senzagluten #coeliacfriendly #glutenfrei #cakecakecake #f52grams #foodblogfeed #thebakefeed #cookblogshare #eeeeeats #glutenfreerecipes #glutenfreecake #glutenfreebaking #feedfeedglutenfree #britainsbesthomecooks_ 
@britainsbesthomecooks_ @thefeedfeed.glutenfree @foodblogfeed @thebakefeed
Are Hot Cross Buns without fruit allowed? I think Are Hot Cross Buns without fruit allowed?
I think the answer may just be YES! Even when you’re gluten free 😆. And for all those who asked whether my Incredible Hot Cross Bun recipe could be made with Chocolate Chips instead of fruit? The evidence is undeniable. 
LOOK at these babies! Big... fat... glorious... chocolate chip Hot Cross Buns 😊😘😋👏😁
Yes or no??? 
#hotcrossbuns #chocolatechiphotcrossbuns #glutenfreehotcrossbuns #glutenfreechocolatehotcrossbuns #homebaked #bestglutenfreebakes #glutenfreeheaven #glutenfreealchemist #foodblogger #glutenfreerecipedeveloper #forkyeah #bakersofinstagram #bakersgonnabake #feedfeedglutenfree #huffposttaste #britainsbesthomecooks_ #foodporn #hotcrossbunseason #bunsofinstagram #thebakefeed #coeliacuk #coeliacsafe #cornfree #glutenfree #glutenfreeuk #eeeeats #fromscratch #nolimits 
@thebakefeed @huffposttaste @britainsbesthomecooks_ @thefeedfeed.glutenfree
Have you ever tried a Goose Egg? 🥚 They are tot Have you ever tried a Goose Egg? 🥚
They are totally yummy with monster yolks that are super-rich and creamy. Each egg is equivalent to 3 to 4 hens eggs. And they make the most incredible Goose Egg Scotch Eggs 😍
They have a really short season from about the end of February to June. And the geese have just started laying. 
We’re really lucky to get our eggs from a wonderful free-range supplier and they always let us know when goose eggs are available. You can use them for usual baking too... I totally recommend them for brownies.
I’ve put a recipe for making Goose Egg Scotch Eggs on the blog... If you see any eggs..: grab them while you can 😘 
#gooseegg #scotchegg #gooseeggseason #homemadescotcheggs #hugeyolk #foodblogger #glutenfreealchemist #forkyeah #glutenfreeuk #eeeeeats #feedfeed #huffposttaste #foodblogfeed #britainsbesthomecooks_ #worldsgreatesthomecooks #seasonalfood #eatlocal #kentproduce #tasteofkent #foodiesofinstagram #proteinhit #lovefood #whatsonmyplate #fromscratch #foodporn #foodstagram #eggstagram 
@thefeedfeed @huffposttaste @foodblogfeed @britainsbesthomecooks_ @worldsgreatesthomecooks
The ULTIMATE gluten free Hot Cross Buns... When wa The ULTIMATE gluten free Hot Cross Buns... When was the last time you had a perfect Hot Cross Bun? Easter all wrapped up in  a delicious fluffy, spiced, doughy ball, stuffed full of juicy fruit. Best buns ever! No one will ever know these babies are gluten free 😁
I am super proud of this recipe. I honestly didn’t think it was possible to create a gluten free bun with such an incredible texture... and I really didn’t think it was possible to create a Hot Cross Bun that would stay fresh enough to eat 48+ hours after baking... No toaster needed. 😊
But I’ve done it. I’ve pulled it out of the bag. Amazing 👏👏👏
Heads up... When I first started on developing this recipe, I truly wanted to make a simple one-bowl job. But that wasn’t possible. Texture and flavour were the absolute priority and this ultimately meant the recipe had to be carefully crafted  to make this happen. If you want the best, you sometimes have to work a little bit harder. 
But no word of a lie... these are SO worth the effort. 
Even better, I’ve worked out the dough can be frozen part way through the process... which means you can split the batch ready to bake up fresh with little effort later ☑️
Who wants the recipe? It’s now written up and on the blog... link in my profile (click lnk.bio)  #hotcrossbuns #easter #glutenfreehotcrossbuns #glutenfreerecipecreator #glutenfreeuk #glutenfreeeaster #glutenfreefoodporn #perfectbuns #singluten #glutenfrei #senzagluten #coeliacsafe #coeliacuk #feedfeed #feedfeedglutenfree #easterbuns #thebakefeed #huffposttaste #glutenfreealchemist #foodblogger #eeeeeats #bakersofinstagram #glutenfreebaking #foodblogfeed #bakersgonnabake #f52grams #instafood #glutenfreeeats #britainsbesthomecooks_ #worldsgreatesthomecooks 
@thefeedfeed @thefeedfeed.glutenfree @britainsbesthomecooks_ @worldsgreatesthomecooks @huffposttaste
Have you ever tried porridge made with Millet Flak Have you ever tried porridge made with Millet Flakes? I really like it. It makes a nice change from oats and is a great alternative for anyone who can’t eat oats too.
It’s got a nice earthy bite and pairs perfectly with fruit and nuts. I always sprinkle a few cacao nibs on my porridge too. It’s funny how we have ‘must haves’ to go with some foods. 
Have you got a favourite porridge topping?  #porridge #glutenfreeporridge #milletporridge #porridgebowl #porridgewithfruits #cookedtoperfection #porridgewithoutoats #glutenfreeuk #breakfastideas #cookblogshare #coeliacsafe #coeliacuk #porridgeporn #forkyeah #tastemademedoit #eeeeats #instafood #foodporn #foodphotography #healthyfood #healthybowl #porridgepassion #foodblogger 
#glutenfreealchemist #glutenfree #senzagluten #glutenfritt #glutenfrei #glutenmentes #singluten
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  • BEST Gluten Free Hot Cross Buns Recipe (traditional fruit)
  • Scotch Eggs – A Homemade Recipe with Gluten Free Breadcrumbs
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