Gluten Free Danish Pastry

This pastry is made with Steamed Chickpea Flour and will make your mouth water with every bite. Grab your dessert fork and spoon, pour a cup of your favorite coffee, and enjoy this fine treat.

Gluten Free Danish Pastry

This gluten free pastry bakes up to perfection and offers a light flaky texture.


  • 170.0 g Steamed Chickpea Flour
  • 45.0 g Brown Rice Flour
  • 10.0 g Corn Starch
  • 25.0 g Tapioca Flour
  • 10.0 g Potato Starch
  • 3.0 g Xanthan Gum
  • 12.0 g Psyllium Powder
  • 30.0 g Sugar
  • 3.0 g Salt
  • 12.0 g Instant Yeast
  • 12.0 g Baking Powder
  • 110.0 g Butter
  • 55.0 g Grated Butter-Frozen
  • 19.0 g Vinegar
  • 110.0 g Eggs
  • 15.0 g Honey
  • 85.0 g Cold Water


  • Blend together 1 stick of butter with 25 rams of brown rice flour.
  • Form the blended butter and brown rice flour into a 5" x 5" square on parchment paper then refrigerate.
  • Blend together all dry ingredients.
  • Add liquids and grated butter to the dry ingredients, then mix on medium low speed until well blended.
  • Place mixture on the bench, need until smooth, roll into a rectangle.
  • Place cold butter square on the dough, and fold over; refrigerate.
  • Let the dough rest for 15-20 minutes.
  • Roll out into 12" plus by 8" plus rectangle and fold over in thirds. x6
  • Process pastry into desired size.
  • Bake time: 20-25 minutes at 375 degrees Fahrenheit depending on size cut.
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