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.
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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.
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.
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.
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.
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.
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…
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
Custard, Cherry & Caramelised Pecan Danish Pastries
Key equipment
- Small saucepan
- kitchen paper
- fridge
- Oven
- 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
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
Nutrition
© 2019-2023 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
Pecan, Pear and Cherry Pastry Pinwheels
Key equipment
- sharp knife
- spoon
- fridge
- Oven
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
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
Nutrition
© 2019-2023 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
Puff Pastry – a recipe from Aran Goyoaga
Key equipment
- sharp knife
- measuring jug
- cling film
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
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
Nutrition
© 2019-2023 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
Your pastries look amazing. Reading the recipe and watching the video they look more time consuming than difficult. Due to the time involved, can the dough be frozen and then thawed when ready to bake?
Hi Suzanne
Whether gluten free or wheat-based, puff pastry is a time-consuming thing. Although I have never personally tried freezing it, I can’t see any reason why it can’t be frozen as a ‘ready-to-roll’ block. Just ensure it is completely defrosted before attempting to roll it for baking xx
Wow – these look AMAZING! I’ll take one of each please 😀
Thanks Eb… One of each is a good choice! x
Impressive! I still have a hard time when making regular pastry puff dough, lets figure the gluten-free version!
Thank you… Yes. It’s not the easiest of bakes is it?! xx
It must be difficult to find gluten-free breakfast pastries in the shops… but then, why bother if you can make them yourself at home? I bet they taste incredible!
Thank you Kacie. Yes… It’s incredibly difficult and when you do they are so expensive! Making them at home is definitely a better option for quality as well as cost xx
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
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!
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 🙂
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
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!
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
Look great and making them gluten free I take my hat off to you.
Thank you Jacqueline. That's really kind of you x
Oh wow these look so good! They hubby would love them. Thank you for sharing with #CookBlogShare x
Thanks Kirsty! My hubby certainly loved them….. and he's not GF by requirement! x
Wow these look stunning and would be welcome on my breakfast table any day! Thank you for linking up to #TreatPetite
Thanks Kat. You're welcome x
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
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…..
Wow, they look great Kate, hats off to you for facing your pastry demon and coming out with some great gf pastries.
Angela x
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
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.
Thanks Lucy. Yep…. I'm chuffed for managing this one! X
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
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
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
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
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
They look fabulous especially making GF pastry. Wow!
Thanks Gina. I have to admit, I am rather pleased with my efforts x
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
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
I mean, you're a hero right? Or a magician… GF Puff Pastry… you deserve a medal at least! Beautiful pastries… I want now!
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
Mmm these look perfect. I'm glad you managed to find a gluten free pastry that tasted good too x
Thanks Cathy. I am so excited to have been able to make it! X