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Cup4Cup Gluten-free Puff Pastry

Cup4Cup Gluten-free Puff Pastry

Holy. Moly. I’m in love. And this time, it’s for real.

The Great Gluten-Free Flour Test: The Pastry Challenge. This time, Cup4Cup Gluten-Free Flour in my recipe for Traditional Puff Pastry.*

Four All-Purpose Gluten-Free Flour Blends (Better Batter, Cup4Cup, Jules & Tom Sawyer). Four recipe categories (cake, pastry, bread, cookies). Scoring in 10 different categories, all described on the main page of the test.

Here’s the Cup4Cup pastry dough. Puff Pastry dough, before the butter packet is folded in, doesn’t sport more than  a few tablespoons of butter. That means that it isn’t as smooth as you would expect from plain pie crust pastry dough.

The butter packet and the dough should be at the same temperature – cool, but not so cold it’s hard.

This is the Cup4Cup dough after only the first time the packet is rolled out. The very first roll! Just look at it. It’s already pretty darn smooth.

Remember to mark the dough with your knuckle after each “turn” so you can keep track as you count from 1 … all the way up to 6 turns.

The dough was smooth as silk. I complete joy to work with. I have a crush on this dough. Cup4Cup is very high in starch, as far as blends go, so it’s basically like working with a conventional pastry flour. I’m so in love with this dough that I’m working on how to ‘hack’ an all-purpose flour that is lower in starch to make it more like pastry flour, for when you want to make a smooth pastry like this one.

*For the puff pastry recipe, including all the details about the method, see the first pastry challenge post (Better Batter Gluten-Free Puff Pastry).

This is not me, being a pastry whiz. This is just some amazing Gluten-Free Puff Pastry dough, rolled out just under 1/4 inch thick, cut into rounds, brushed with an egg wash, a dollop of pastry cream in the center – then baked until golden brown, and topped with raspberries brushed with simple syrup.

Here’s the official breakdown:

Pastry Challenge

Score (1-10)

Cup for cup replacement claim10
Cup for cup replacement result9.5
Ease of use10
Raw texture10
Cooked texture10
Finished appearance10
Finished taste10
Mouth feel10

Next week, Jules Nearly Normal and Tom Sawyer gluten-free flours try their hand at Puff Pastry. Can’t wait!


P.S. I wish you a healthy and happy holiday, whatever you celebrate. And if your holiday can’t be happy because your relatives are crazy, may it go quickly. ;)

P.P.S. Don’t forget to make some Gluten-Free Hot Cross Buns for Good Friday! Seriously, even if you don’t celebrate Easter, you’re going to want to make these. Lightly sweet, just the right spices. Grab one hot out of the oven.

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  • […] just keep pushing ahead.When I started testing gluten-free flours, I found that Cup4Cup made amazing gluten-free pastry. The whole experience was dreamy, from the way it behaved raw to the way it baked up. So light and […]

  • April 10, 2012 at 1:11 AM

    Daaaaannng! That looks good. I’ll have to try Cup4Cup.

    • April 10, 2012 at 10:48 AM

      Oh, Gina. It’s a pastry-flour dream come true. :)
      xoxo Nicole

  • Linda Stoddard
    April 5, 2012 at 4:02 PM

    Well check you out! Once again you’ve taken on the tough job, gave us all the results and we benefit. Clearly this is humbling! The things we can create now that we have the the means–puff pastry–oh the joy. <3

    • April 5, 2012 at 5:49 PM

      Hi, Linda!
      I know. Puff pastry is a fair amount of work (well at least a fair amount of a time commitment), but once it’s made, it’s so easy to roll out and use on pretty much anything!
      xoxo Nikki

  • Kat
    April 5, 2012 at 2:22 PM

    Wow I was so excited until I read the cup4cup ingredients which include MILK POWDER -Not important unless you are lactose intolerant (I am -even to powdered milk and products that use whey). It’s pretty unusual to find a dairy product in a straight flour substitute. I was really surprised to find it in there -luckily most folk won’t be affected by the GF/LI double whammy as I am –not suffering, plenty on your site I can convert for my cravings.

    Can’t wait to see the other flour results!

    PS. I’m using coconut oil as a butter substitute w/mixed results but we work with what we can –I still get my treat on!

    • April 5, 2012 at 5:47 PM

      Hi, Kat,
      Coconut oil is not going to make a proper puff pastry, I’m afraid. I’d try nonhydrogenated vegetable shortening instead.
      xoxo Nicole

  • Tami
    April 5, 2012 at 2:07 PM

    I am loving your butter packet method! I’ve been gf for just over a year now and during the holidays I wanted to make a dessert that EVERYONE would love so I found an amazing gf pie crust that was raved about for months. It contained starches, cream cheese and butter. Anyway, I guess fat is the key! But I’m wondering, whenever I try to roll out any gf dough, I get so frustrated! I have learned to use parchement paper or plastic wrap but I still have a problem with the dough tearing. Another consistent problem I have when I use parchment is it slides around my counter and I can’t get enough leverage to put pressure into the dough. Do you have any tips for this? Thanks for your creativity and yummy recipes!

    • Kristi
      April 5, 2012 at 4:59 PM

      Tami, I am with you. It is always a struggle for me. I am getting better and better but not great. I was wondering about a silpat. Nik do you use one? I have granite and I find that flouring my granite works better than saran or parchment but some recipes don’t do so well with the extra flour.

    • April 5, 2012 at 5:52 PM

      I would recommend watching my post and how-to video on rolling out gluten-free pastry crust. The advice in it goes for mostly any roll-out dough.

      xoxo N

  • April 5, 2012 at 1:28 PM

    These look like I can actually make pastry like a real chef! The photos make them mouthwateringly tempting. I appreciate the Cup4Cup review too, since I was going to buy some but didn’t know much about it.

    I was also going to make some of these and the Hot Cross Buns for a school auction, and the lovely paper supply company you like that used to be in your sponsors list is gone- could you help me out? They had the best looking stuff.

    • April 5, 2012 at 1:49 PM

      They’re no longer a sponsor, Jen. That’s why they’re gone. ;) I think you’re referring to “Think Garnish.”
      Enjoy the Cup4Cup!
      xoxo Nicole

  • April 5, 2012 at 1:24 PM

    Oh YUMMY, I LOVE puff pastry ad it’s gluten free :) :) Yep, this is a winner ;) :) Love and hugs from the ocean shores of California, Heather :)

  • Kristi
    April 5, 2012 at 12:47 PM

    Wow Nik. I have to say that I have used C4C to make your Sourdough bread and it is AMAZING. So fluffy and light. Honestly, you cannot tell it is GF. I have been told that by gluten eaters. I will be making it with Jules’ flour on Saturday and will let you know my thoughts (I will be very curious to hear your thoughts when you make a loaf with it). I haven’t made it with BB because they are back ordered so I had to go elsewhere until it ships again.

    I was wondering the same thing about adding more starch to a all purpose GF flour because the cost of C4C is astonishing. I guess if you keep it on hand and only use if for certain things, it may be ok. It would be SOOOO cool if Naomi made a higher starch version for bread and pastry. Like a Better Batter Bread and Pastry Flour. Will I be shot dead for such blasphemy? lol, hope not.

    Have a good day!

    • April 5, 2012 at 12:54 PM

      Personally, there is absolutely no way I would keep more than one so-called all purpose flour in stock in my house. I will just show you how to hack Better Batter to make it into pastry flour, bread flour, self-rising flour, whole(r) grain flour, cake flour, etc. I never bought specialty flours before going gluten-free (I just hacked all purpose), so I don’t plan to start that now! Even if Better Batter had it, I wouldn’t buy it. ;)
      xoxo Nikki

    • Kristi
      April 5, 2012 at 1:02 PM

      Ahhhh, bring on the hacking. I like that. I have a 25lb bag of BB coming (when it is off backorder) and would prefer your method.

    • Anneke
      April 5, 2012 at 3:53 PM

      Kristi —

      I use Jules to make Nicole’s sourdough all the time, and like it much better than BB for that recipe. Use BB for everything else, but Jules makes beautiful sourdough. Might have to try C4C sometime, too! Hope you enjoy your Jules sourdough!


    • Kristi
      April 5, 2012 at 4:57 PM

      Hi Anneke, thank you for that information. I knew I had read on the Community that someone used Jules for Nicole’s sourdough. I think it was you. I don’t want to pay C4C prices but it is really good with it. I will let you know how the Jules flour turns out in the sourdough. I hope to get BB soon!

  • April 5, 2012 at 11:50 AM

    Does this contain any corn? I can’t seem to find an ingredient list for them.

    • April 5, 2012 at 12:56 PM

      Here is a link to the ingredients, Moe. You can find them on Williams Sonoma’s website, where the flour is sold.

    • April 5, 2012 at 1:13 PM

      Ah, no wonder why this flour makes yummy stuff, the first ingredient is cornstarch :O( Not good for us corn allergy sufferers.
      Still hunting for something baked that tastes good that is corn free.

    • April 5, 2012 at 1:51 PM

      Hi, Moe,
      Better Batter is corn-free. :)
      xoxo Nicole

    • April 5, 2012 at 2:12 PM

      I did not know that!! I will have to try them. I just found out last month that I am allergic to corn and I feel like I am just floundering around searching for an easy mix that is gf and corn free.
      Thank you so much.

    • April 5, 2012 at 5:48 PM

      You should be fine with Better Batter, then, Moe. It is free of corn protein. If you’d like more confirmation, then definitely contact them directly at contact@betterbatter.org.
      xoxo Nicole

  • Karen
    April 5, 2012 at 10:43 AM

    Wow – that pastry looks amazing! Was just in William Sonoma yesterday and just about bought a packet – very tempted to go back :)
    Thanks Nicole!

    • April 5, 2012 at 10:47 AM

      I know, right, Karen?! I’m working on figuring out how to make Better Batter (or another flour like Tom Sawyer, and maybe even Jules) into a ‘pastry flour,’ though, so hold tight. :)
      xoxo Nicole

  • Mary Walker
    April 5, 2012 at 9:24 AM

    OMG!!! Those look so yummy!! I’m drooling!!!!!!!! LOL

    • April 5, 2012 at 10:19 AM

      They won’t disappoint, Mary. :)
      xoxo Nicole

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