A busy few weeks of frantic last minute thesis editing recently in the Halo Baking Emporium and Chocolaterie in Moseley, which has happily ended (for now), leaving me time to create a very complicated new hairstyle, and a gluten free pastry recipe that looks complicated but isn’t!
I’ve already shared my basic and advanced sweet pastry recipes here, for making pies, tarts, flans, and other cased treats. This yeasted recipe works more for the puffy pastry treats, like the cinnamon swirl buns below. It rises and puffs up a little in the oven, creating a wonderful light texture without becoming too flaky. Perfect for the Cinnamon Swirls!
The rolling of these can be tricky. I suggest that you lay down overlapping squares of clingfilm in advance of mixing the dough; you will need a large worksurface or table top if you want to obtain the multiple layers of swirly pastry goodness.
Gluten Free Puffed Pastry Recipe
• ¾ cup of full fat milk
• ½ cup and 1 tsp white sugar
• ½ cup cubed salted butter
• 1 tsp salt
• 1/3 cup warm water
• 4 ½ tsp active dry yeast
• 3 eggs, room temperature if you remember to take them out of the fridge in time
• 1 tsp xanthum gum/3tsp ground flax seeds (Xanthum gum works better, ground flax seeds are better for you. I personally use ½ tsp xanthum gum unless I’m cooking for someone with an intolerance to it, and 2 tsps ground flax seeds. Compromise of sorts…)
• 2 cups brown rice flour
• 2 cups sorghum flour
• ½ cup tapioca flour/starch
• ¼ cup buckwheat flour
1. Scald the milk in a saucepan over a medium to high heat. You want bubbles to form around the edges of the pan, but not to spread to the centre and boil. (Milk boils over very easily. Don’t go there, your kitchen will smell bad for weeks.)
2. Remove from the heat and stir in the butter, ½ cup of sugar, and salt. These should all melt into the milk with a bit of stirring based encouragement.
3. Whilst this cools a little, add the remaining tsp of sugar, the warm water, and the yeast together in a large bowl. In about 5-7 minutes this mixture should be good and foamy, letting you know that the yeast is alive and well and able to make your pastry rise.
4. Add the eggs to the milk mixture and stir until combined.
5. Add the eggy milk mixture to the yeast mixture and stir well.
6. Add all the flours and the xanthum gum/ground flax. Stir with a spoon to start the mixture, then get your mitts in there and mix it up well.
7. You want this mixture to be pliable, and easy to roll. If it’s more like a sticky paste, add more flour; tapioca will absorb plenty of moisture so start there, but if you’re adding quite a bit of flour try to add from the brown rice and sorghum buckets too.
8. Here’s where the fun begins. You now want to roll this pastry out between the two sheets of clingfilm mentioned earlier. The thinner you get it, the more twists to the spirals you can create. Aim for a thin rectangle, you should be able to make at least 18 rolls.
9. This pastry is ready to be used immediately for all sorts of fillings, in this case, cinnamon!
• 2 tbsp melted salted butter
• ½ cup white granulated sugar
• 5 tbsp ground cinnamon
1. Line a couple of baking trays with greaseproof paper
2. Brush the rolled pastry with the melted butter.
3. Sprinkle the sugar cinnamon mix all over the pastry.
4. Starting at one long side of the rectangle, tightly roll the pastry up into a long sausage shape.
5. Pinch the last flap into the sausage to ensure it doesn’t all unroll when you handle it.
6. Slice the roll into circles using a sharp knife. Make them thicker or thinner for preference, I found about an inch to be perfect for a mouthful.
7. Place the rolls onto the prepared trays, allowing them a bit of room to spread out and puff up.
8. Leave in a warm place to rise for 30 minutes or so.
9. Heat the oven to 160C fan assisted, 180C if not, and bake the rolls for 20 – 25 minutes, depending upon size and your oven.
10. Remove from the oven and allow to cool before glazing.
• Sifted icing sugar
• Tiny splash of full fat milk
1. Ok, those aren’t precise ingredients, I’ll give you that. I’ve never measured this bit out as it is instinctive, and if you go too far either way easy to fix.
2. Basically, a half cup or so of finely sifted icing sugar, in a bowl, add a dribble of milk (it takes less than you think!), mix with a spoon, add tiny drops of more milk until it reaches a dribbling but not watery consistency.
3. Dribble this over the cooled swirls and serve!
A delicious breakfast treat, and a wonderful pastry recipe to keep! Enjoy surprising people with these, no one will guess that they’re gluten free! (Fed to over 50 people and counting – not one guess yet.) Flying under the gluten radar, Halo from the Halo Baking Emporium and Chocolaterie in Moseley Birmingham UK.