Pastries Recipes

Frequently Asked Questions

• Can you make flaky pastry without gluten?

  You can achieve a flaky, layered texture, though the mechanism is different. Cold butter laminated into GF dough still creates steam pockets during baking that produce layers. The results are slightly more tender and less stretchy than wheat pastry but genuinely delicious. Keeping everything very cold during preparation is the most important factor.

• What is the easiest gluten free pastry to make?

  Scones. They require minimal technique, come together in 15 minutes, and are very forgiving. Unlike croissants or puff pastry, scones do not need lamination or precise folding. Just combine the dry ingredients, cut in cold butter, add liquid, shape, and bake.

• How do I make gluten free cinnamon rolls?

  Use an enriched yeast dough with eggs, butter, and a GF flour blend. The dough will be stickier than wheat cinnamon roll dough, so roll it out on a well floured surface or between sheets of plastic wrap. Fill, roll, slice, let rise, and bake. Our recipe produces soft, fluffy rolls with a coconut glaze.

• Are croissants possible gluten free?

  Yes, but they are an advanced project. The lamination process, folding butter into the dough to create layers, works with GF dough but requires patience and practice. The dough needs to stay cold, the butter needs to be pliable but not melting, and the folding must be done carefully. The result is worth it but plan for a multi hour project.

• Why are my pastries tough instead of tender?

  Overworking the dough or using too much flour blend are the usual culprits. Mix and handle the dough as little as possible. Use just enough flour to prevent sticking. Cold ingredients, especially butter, help create a tender crumb. If a recipe calls for cutting in butter, the pieces should remain visible in the dough before baking.

• Can I use sourdough discard in pastries?

  Yes, and it adds wonderful flavor and tenderness. Sourdough discard works well in scones, muffins, pancakes, and enriched doughs. The acidity relaxes the starches and produces a more tender texture. Our strawberry sesame sourdough scones are a great example of discard pastry baking.