Gluten-Free Flaky Pastry Roll

Delight in the buttery, crisp perfection of these Gluten-Free Flaky Pastry Rolls, a show-stopping treat that proves you don’t need gluten to achieve indulgent pastry layers. Crafted with gluten-free all-purpose flour, xanthan gum, and cold diced butter, this recipe uses essential folding techniques to create irresistibly light, flaky layers that rival traditional puff pastry. Perfect for those with dietary restrictions, these golden rolls are brushed with a glistening egg wash before baking to a beautiful golden brown. Whether served warm as a savory snack or as part of a celebratory spread, these gluten-free pastry rolls deliver incredible texture and flavor in every bite. Perfect your pastry skills today with this gluten-free masterpiece that’s both accessible and impressively delicious!

Nutriscore Rating: 48/100

Prep Time:45 mins

Cook Time:20 mins

Total Time:65 mins

Servings: 6

Ingredients

• 250 g Gluten-free all-purpose flour
• 1 tsp Xanthan gum
• 150 g Unsalted butter, cold and diced
• 80 ml Cold water
• 0.5 tsp Salt
• 1 Egg, beaten (for egg wash)

Directions

Step 1

In a large mixing bowl, combine the gluten-free all-purpose flour, xanthan gum, and salt.

Step 2

Add the cold, diced butter to the flour mixture. Use your fingertips to gently rub the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces remaining.

Step 3

Gradually incorporate the cold water into the mixture, stirring with a fork until the dough begins to come together. Add more water, a teaspoon at a time, if needed.

Step 4

Turn the dough out onto a sheet of cling film. Knead gently and form it into a disc, then wrap it completely in the cling film. Refrigerate for at least 30 minutes to let the dough firm up.

Step 5

Preheat your oven to 200°C (400°F) and line a baking tray with parchment paper.

Step 6

Lightly flour your work surface and rolling pin with gluten-free flour. Roll out the chilled dough into a rectangle about 1/4 inch thick.

Step 7

Fold the dough into thirds, like a letter: bring one short end to the center, then the other end over that. Rotate the dough 90 degrees and roll out again. Repeat the folding process two more times to create layers.

Step 8

Roll out the dough one final time to about 1/4 inch thick. Trim the edges to neaten using a sharp knife.

Step 9

Brush the surface of the dough with the beaten egg, ensuring an even layer. Be careful not to use too much, as this will prevent layers from rising properly.

Step 10

Roll the dough up tightly into a log. Seal the edge with a little water if needed, and slice the log into 1-inch thick rounds.

Step 11

Place the rounds cut-side down on the prepared baking tray. Brush the tops lightly with the remaining egg wash.

Step 12

Bake for 15-20 minutes or until golden brown and puffed up. Let them cool slightly on the tray before serving warm or transferring to a wire rack.

Nutrition Facts

Serving size	535.6 grams (535.6g)

Amount per serving	% Daily Value*
Calories	2073

Total Fat 129.50g	166%
Saturated Fat 79.10g	395%
Polyunsaturated Fat NaNg
Cholesterol 514mg	171%
Sodium 1310mg	57%
Total Carbohydrate 222.50g	81%
Dietary Fiber 7.90g	28%
Total Sugars 1.10g
Protein 13.70g	27%

Vitamin D 41IU	205%
Calcium 88mg	7%
Iron 3mg	14%
Potassium 101mg	2%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.2%

Protein: 2.6%

Carbs: 42.2%