Gluten-Free Pain aux Raisins

Indulge in a bakery classic with this Gluten-Free Pain aux Raisins, a delightful treat that combines the buttery flakiness of traditional viennoiserie with the sweet richness of pastry cream and plump raisins. Designed for those with gluten sensitivities, this recipe uses gluten-free all-purpose flour and xanthan gum to create a tender, golden dough that rivals its wheat-based counterpart. Each spiral is generously filled with velvety vanilla pastry cream and scattered with juicy raisins, then baked to perfection and finished with a glossy apricot glaze for a bakery-style shine. With just 60 minutes of prep time and simple techniques like rolling and slicing, this gluten-free recipe is both approachable and impressive, perfect for breakfast, brunch, or an elegant dessert. Try it warm or at room temperature for an irresistible gluten-free indulgence!

Nutriscore Rating: 44/100

Prep Time:60 mins

Cook Time:20 mins

Total Time:80 mins

Servings: 8

Ingredients

• 300 grams Gluten-free all-purpose flour
• 1 teaspoon Xanthan gum
• 7 grams Instant yeast
• 200 grams Unsalted butter, cold and cubed
• 50 grams Sugar
• 1 teaspoon Salt
• 200 milliliters Milk, warm
• 1 large Egg
• 1 teaspoon Vanilla extract
• 100 grams Raisins
• 200 grams Pastry cream
• 2 tablespoons Apricot jam
• 1 large Egg yolk
• 1 tablespoon Water

Directions

Step 1

In a large mixing bowl, combine the gluten-free flour and xanthan gum. Add the cold cubed butter and rub it into the flour until the mixture resembles coarse crumbs.

Step 2

Stir in the yeast, sugar, and salt. Make a well in the center and pour in the warm milk, beaten egg, and vanilla extract. Mix until a dough forms.

Step 3

Transfer the dough onto a floured surface and gently knead until smooth. Wrap it in plastic wrap and chill in the refrigerator for 1 hour.

Step 4

Once chilled, roll out the dough into a large rectangle, about 1/2 cm thick.

Step 5

Spread the pastry cream evenly over the surface of the dough, leaving a small border around the edges.

Step 6

Sprinkle the raisins evenly over the pastry cream.

Step 7

Starting from the longer side, roll the dough tightly into a log. Seal the edge to prevent it from unraveling.

Step 8

Using a sharp knife, cut the roll into 8 equal slices and place them on a baking tray lined with parchment paper.

Step 9

Cover the slices loosely with a damp cloth and let them rise in a warm place for about 30 minutes.

Step 10

Preheat the oven to 375°F (190°C).

Step 11

Bake the Pain aux Raisins for 20 minutes or until golden brown.

Step 12

In a small saucepan, heat the apricot jam with a tablespoon of water until smooth. Brush this glaze over the warm pastries.

Step 13

Allow the Pain aux Raisins to cool slightly before serving.

Nutrition Facts

Serving size	1203.8 grams (1203.8g)

Amount per serving	% Daily Value*
Calories	3832

Total Fat 203.10g	260%
Saturated Fat 119.60g	598%
Polyunsaturated Fat 2.00g
Cholesterol 958mg	319%
Sodium 2761mg	120%
Total Carbohydrate 486.00g	177%
Dietary Fiber 15.60g	56%
Total Sugars 193.50g
Protein 41.40g	83%

Vitamin D 275IU	1377%
Calcium 645mg	50%
Iron 7mg	36%
Potassium 1574mg	33%

*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: 46.4%

Protein: 4.2%

Carbs: 49.4%