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gluten free rough puff pastry

Gluten Free Rough Puff Pastry

  • Author: Dalya Rubin
  • Total Time: 1 hour
  • Yield: Equivalent to 1 box of store-bought puff pastry; 2 sheets 1x
  • Diet: Gluten Free


This Gluten Free Rough Puff Pastry dough (that is also vegan) is magical. Imagine layers of flakiness, made in under 1 hour, buttery and crisp deliciousness -- you're in for a treat!


  • ½ cup almond flour (68 grams)
  • ½ cup tapioca flour (64 grams)
  • 1 ½ cups Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (192 grams)
  • ½ teaspoon salt
  • 16 tablespoons Miyoko's Unsalted Vegan Butter, cut into large cubes cold
  • ½ cup ice water (118 grams)



  1. In a food processor, pulse the almond flour, tapioca flour, 1 to 1 flour and salt.
  2. Remove from the food processor and place into a large bowl.
  3. Carefully toss in the cold cubed vegan butter with your fingertips until well coated in flour.
  4. Shingle each piece of butter with your fingertips so each piece of butter is flattened.
  5. Once all butter is flattened, make sure it’s still cold. If it’s too soft, place the bowl in the fridge for 15 minutes.
  6. Carefully drizzle in the cold water, not all at once, and carefully mix the ingredients together, adding a bit of water until it’s well combined. Once it starts to form a dough, press pieces together to see if they stick together and form a dough.
  7. Divide the dough in half and roughly shape each piece into a square. Wrap each piece of dough in plastic wrap and refrigerate for 30 minutes.
  8. Remove from the fridge and unwrap a square of dough. Roll into a rectangle and then make three folds. Repeat 2-3 more times folding in different directions.
  9. Return back to the fridge for 30 minutes if time allows to keep the butter chilled.
  10. Repeat steps 8 & 9 for the second piece of dough.
  11. Once ready to use, roll out the dough until it’s ¼”  - ½” in thickness and use as desired to make many recipes!
  • Prep Time: 1 hour
  • Category: Puff Pastry