Gluten Free Puff Pastry Guide

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For several years, I have used Schar Gluten-Free Puff Pastry to make delicious gluten-free treats. With the advent of Sweet Loren's Gluten-Free Puff Pastry, I have recently tested several new puff pastry recipes with both brands. Along the way, I have learned several tips to help you get started with these ready-made products that open the door to so many beautiful and delicious pastries.

Fingers holding a swirled roll of puff pastry and Nutella, with more rolls and a jar of Nutella in the background.

Gluten-Free Puff Pastry Basic Tips

To defrost or not to defrost?: Know your dough! This varies by brand and recipe. Schar Gluten-Free Puff Pastry must be fully thawed, while Sweet Loren's Gluten-Free Puff Pastry is kept refrigerated until the moment you are ready to prepare the puff pastry.

Use parchment paper or a silicone baking mat: Prevent the dough from sticking to your counter by working on parchment paper or a silicone baking mat. Both Schar & Sweet Loren's include a sheet of parchment paper with each sheet of puff pastry.

Use water: Wet your fingertips with water and press together any cracked dough. Brush with water to help toppings and fillings like cinnamon, sugar, and cheese stick to the dough.

Flour your work surface: If rolling out Schar dough (see Tips for Schar Puff Pastry below for why & how you roll out this brand of dough), keep the puff pastry dough from sticking by lightly flouring your work surface with gluten-free flour.

Don't overwork the dough: When shaping the dough, be quick and efficient.

Fill sparingly: Too much liquid or wet filling will impede the dough from puffing up. The more surface area exposed to the heat of the oven the better. I have found this to be especially important for Sweet Loren's dough.

Finish with an egg wash: For a beautiful golden brown finish, brush an egg wash over exposed puff pastry dough prior to baking.

Chill before baking: After assembling the puff pastry, return it to the fridge for at least 10 minutes prior to baking, which helps maintain flaky layers.

Bake at the right temperature: Once again, know your dough! The instructions for your dough trump the recipe for the finished pastry. Schar calls for 400°F and Sweet Loren's bakes at 425°F. These doughs have been tested to puff up best at these high temps. Set the oven to the temperature on the package and adjust your baking time accordingly.

Keep an eye on the oven: Check your puff pastry a few minutes before the time on the recipe, sooner if you increase the oven temperature.

Bake until puffy and golden: The pastries are ready when they are no longer doughy, but flaky and golden brown.

Baked parmesan cheese straws on a wood and marble cutting board.

Schar vs. Sweet Loren’s

These are the two most common brands of store-bought gluten-free puff pastry in the United States.

	Schar Gluten-Free Puff Pastry	Sweet Loren's Gluten-Free Puff Pastry
Where to Buy	Harder to find in local stores Amazon sells 6-boxes (12 sheets) Schar Store Locator	Ubiquitous Sweet Loren's Store Locator
Value	Better price (if bought in-store) Package includes 2 sheets	Usually more expensive per sheet Package includes 1 sheet
Workability	Cracks easily (see tip below)	Very flexible & workable
Instructions	Thaw fully (3 hours on counter) Bake at 400°F	Keep refrigerated until use Bake at 425°F
Final Results	Excellent	Excellent

Tips & Rough Roll-Out for FRAGILE Schar Gluten-Free Puff Pastry

This dough will crack. It requires a few extra steps and patience.

Ignore the microwave defrost option on the package, and completely thaw the dough at room temperature for 3 hours before unrolling the dough.
Wet your fingertips and press together any broken pieces.
For best results, I recommend an optional rough puff pastry roll-out. This process takes just a few minutes and makes the dough more pliable while maintaining beautiful, flaky layers.
- Lightly dust your work surface with a small amount of gluten-free flour.
- Fold the dough into thirds like a letter.
- Use a rolling pin to roll the dough into a square or rectangle.
- Give the dough a quarter turn.
- Fold it in thirds, again.
- Roll it out into a square or rectangle a final time.
- Proceed with the recipe as directed.

Schar puff pastry dough cracks easily. Press it together with wet fingertips.

Homemade Gluten Free Puff Pastry

Prefer to save money and make your own? Here are Gluten-Free Puff Pastry Recipes from some of my favorite gluten-free bloggers (in alphabetical order, because I could never choose!).

Full disclosure, I buy the ready-made stuff and have not tested these recipes. As with store-bought puff pastry, follow the baking times and temperatures specific to the particular dough you choose.