Gluten-Free Puff Pastry

Gluten-Free Puff Pastry

"Do not sleep on these classes. I've been GF for almost 15 years and still learned so many new techniques."
K. Cullar

Dreaming of baking (and eating) gluten-free puff pastry with an amazing, layered interior, crispy flakey exterior, and beautiful flavor? I got you!

Before going gluten-free, I baked thousands and thousands of classic French pastries so, naturally, my expectations for gluten-free laminated doughs were very high.

It took lots of trial and error …

About Chef Alina

After 15 years as an award-winning pastry chef and restaurant owner, I was diagnosed with an autoimmune condition and told that I needed to go gluten free. I spent years converting my award-winning recipes to gluten free, and making all of the mistakes along the way so that you don’t have to.

I have been featured in numerous publications and TV shows, including five appearances on Food Network and now I am sharing all of my knowledge and experience with you.

In this class, we will be making gluten-free puff pastry dough from scratch using 1:1 flour with easy step-by-step directions for the whole process. I will also explain everything about the ingredients we are using.

This class covers, in detail:

  • Mixing the dough
  • Preparing the butter
  • Enclosing the butter
  • Folds / lamination technique
  • How to cut and form different shapes

This class will help everyone from complete BEGINNERS who have never made puff pastry before to PROFESSIONALS who work in bakeries and restaurants.

AMAZING Gluten Free puff pastry is possible! After this class you will be able to make gluten free puff pastry that you can use in all your traditional recipes calling for puff pastry dough.


“I've been trying and failing at recipes from so many other chefs and websites for almost 10 years. And I was a good baker before I was diagnosed with celiac disease! Chef Alina's recipes are the first ones I've used that are delicious and a success every time! She has given back to so many of us, the joy of baking!”
Pam Y.
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