Gluten Free Danish Pastries

Though the dough used to make these pastries is not exactly puff pastry, it is nevertheless absolutely perfect to bake Danish pasties. Compared to classical puff pastry it has less butter, because gluten free flours are notoriously bad at keeping butter in, without leaking, during baking. With less butter in the recipe, the process of its incorporation into the dough is very simple.

Freshly baked pastries have an amazing taste and texture. Each Danish had an airy soft base, with not overly sweet custard.

Ingredients:

dough

  • 100g millet flour
  • 50g quinoa flour
  • 50g white rice flour (buckwheat flour)
  • 50g tapioca flour
  • 50g potato flour
  • 20g golden flaxseed flour
  • 50g sugar
  • 6g sea salt Saxa non-iodised
  • 6g xanthan gum (5g when buckwheat flour is used)
  • 100g full fat sour cream (Coles brand), room temperature
  • 2 large eggs
  • 1 sachet (7g) instant dry yeast
  • 130g warm water

extra

  • 70g unsalted butter (in 2 portions of 35g)
  • 1 egg to make egg wash

thick custard

  • 2 egg
  • 100g sugar
  • 10g vanilla sugar
  • 40g corn starch
  • 300g milk
  • 1/2 tea spoon vanilla extract

extras

  • berries or sliced fruits
  • sliced almonds

Preparation:

thick custard

  • in a sauce pan with thick rounded bottom mix eggs with sugar
  • add corn starch, make a homogeneous paste
  • add milk, whisk to get liquid without lumps
  • cook on low heat until the mixture thickens, it can happen suddenly and fast, whisk vigorously to avoid lumps
  • cool down to room temperature

dough

  • prepare rich yeast dough as described here
  • cut the dough in 2 equal pieces
  • use 35g of very soft or melted butter for each piece of dough, rolling it to 20cm x 25cm size, brushing dough surface with butter and folding the dough several times, as shown below

  • rest the dough refrigerated for 30 minutes
  • repeat the process of rolling the dough, brushing it with butter and folding it

  • roll the dough 1 cm thick
  • cut the square and calculate the size of desired pastries, mine were 7cm x 9cm (12 pieces) from each portion of the dough
  • use dough off-cuts for decoration

  • place thick custard in the middle of each pasty piece
  • top with berries or sliced fruits
  • brush edges with egg wash
  • use dough strips to decorate each pastry, brush the dough with egg wash

  • place pasties to rise in warm, switched off oven
  • when the dough doubles in size, switch an oven to 170C fan-forced regime
  • bake until golden (20-35 minute depending on pastries size)

  • rest pastries on a wire rack
  • berries or fruits in pastries  can be brushed with warm apricot jam (I used orange glaze)

Blueberries and almond custard Danishes were the best. Pastries can be baked in any size and shape.

17 thoughts on “Gluten Free Danish Pastries

    1. Thank you! Millet based flour mix gives nice colour and delicious taste to yeast dough buns and pastries.

      1. It is also good when mixed 1:1 with buckwheat flour to make sweet sfortcrust. When making flat biscuits it is possible to get away without gums.

    1. They were so nice, we finished they before they were cold. Now that I have tried many variations of flour mixes for yeast dough, I am convinced that the presence of millet flour makes all the difference in taste of the buns.

  1. Hi Irena, I cannot get potato flour where I live in Australia, potato starch is very common I am offered this all the time. What can I use in place of it in my baking. I am new to baking for celiacs. These pastries look absolutely amazing

    Thank you

    1. Hi June, first of all you can use tapioca instead of potato starch, but I actually did not find any difference between potato starch and potato flour, though some authors insist that these are two different products. I used the product that is sold as potato flour by brand Tasty, that is sold in independent supermarkets, but I believe I saw it in Coles as well. Using half tapioca half potato starch takes the taste to a touch higher level.

  2. OMGSH OMGSH OMGSH!!!!!! i am making those today or tomorrow!!!!!!!! Im sooooo excited to even have found anything that LOOKS so good GF!!!!! (im around late 50’s and just found out im celiac!!!!-all my life i ate ALL sorts of breads and lasagnas and cookies and cakes PASTRIES!!!!! Thanx sooooo much for posting this!!! I will let you know how GREAT they will come out!!! (Please Gd!!!)

    1. Welcome to the adult diagnosed coeliacs family. I got my diagnosis in 46 and it was one of the best things that happened to me. Better late than never. Good luck with these pastries, they are delicious, but not the easiest project for a gluten free beginner. Please let me know how it went.

    1. That’s the main idea, to give as many details as possible to have the highest chances of successful bake.

  3. I can’t find potato flour or tapioca flour…however I do have the starch, is there any difference?

    1. Tapioca flour and tapioca starch is one and the same thing. However, I thought that with potato it was the same, but it wasn’t. It has the same effect in texture of the dough and the taste, but potato starch take more liquid. When the brand of potato flour I was buying disappeared from the shelves two years ago, I switched to starch and discovered that to get the same consistency in the dough I had to add more water 15-20ml.

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