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easy gluten free puff pastry dough on a wire cooling rack
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5 from 1 vote

Easy Gluten Free Puff Pastry Dough

This Easy Gluten Free 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!
Prep Time1 hour
Cook Time25 minutes
Course: Puff Pastry
Cuisine: French
Calories: 2722kcal
Author: Dalya Rubin


  • 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)


  • In a food processor, pulse the almond flour, tapioca flour, 1 to 1 flour and salt.
  • Remove from the food processor and place into a large bowl.
  • Carefully toss in the cold cubed vegan butter with your fingertips until well coated in flour.
  • Shingle each piece of butter with your fingertips so each piece of butter is flattened.
  • 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.
  • 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.
  • 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.
  • 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.
  • Return back to the fridge for 30 minutes if time allows to keep the butter chilled.
  • Repeat steps 8 & 9 for the second piece of dough.
  • Once ready to use, roll out the dough until it’s ¼”  - ½” in thickness and use as desired to make many recipes!


  • Make sure the butter stays cold throughout the process. If you need to refrigerate the dough at any point if the butter is getting too soft, go ahead and do so. 
  • I DO recommend sticking with the Bob's Red Mill brand for the 1 to 1 flour in this recipe. I can't guarantee that another brand will yield the same results.
  • When it comes to rolling the pastry before the folds, don't roll the dough too thin! You still want to allow it to puff up. 
  • This puff pastry won't puff as much as regular puff pastry dough, but it is possible to achieve the super puffed effect. To achieve a super fluffy, flakey puff, be sure to roll the pastry and cut it as desired, then layer it. For example, if making crescent rolls, cut triangle pieces as usual then layer 2 triangles and roll them up together to form a thicker roll. Layers are everything with this dough! 


Calories: 2722kcal | Carbohydrates: 196g | Protein: 31g | Fat: 215g | Saturated Fat: 36g | Polyunsaturated Fat: 55g | Monounsaturated Fat: 88g | Trans Fat: 33g | Sodium: 2634mg | Potassium: 53mg | Fiber: 24g | Sugar: 8g | Calcium: 249mg | Iron: 10mg