Laura Bakes Gluten Free
Category

Pastry

Category

Pastries especially gluten free can be challenging, but it doesn’t have to be. Try these gluten free pastry recipes that will make you fall in love with baking again.

Gluten Free Pop Tarts Filled with Raspberry
In Breakfast

Gluten Free Pop Tarts

Homemade pop tarts are one of those recipes that instantly take you back to childhood—but these gluten free raspberry pop tarts are all grown up. Made with a tender, flaky gluten free pastry and filled with sweet-tart homemade raspberry jam (straight from my backyard raspberry bush!), they’re the perfect mix of nostalgic and made-from-scratch goodness.

What I love most about this recipe is how customizable it is. You can stick with classic raspberry, or swap in your favourite jam or fruit filling. The pastry bakes up golden and crisp, and if you want to go all out, you can drizzle them with a simple glaze and a sprinkle of sprinkles for that iconic pop tart finish. Whether you enjoy them warm from the oven or save them for a grab-and-go breakfast, these gluten free pop tarts are proof that homemade is always better.

View Post
Gluten Free Tart Pastry
In Pastry

Gluten Free Tart Pastry (Pâte Sucrée)

This gluten free tart pastry or also known as gluten free pâte sucrée is a sweet, buttery pastry dough that’s perfect for tarts, pies, and other desserts. With its delicate, crumbly texture and rich flavour, it’s an ideal base for both fruity and creamy fillings. Easy to make and versatile, it comes together quickly and can be used in any recipe that calls for a sweet tart crust. Whether you’re preparing a lemon tart, fruit galette, or a decadent chocolate dessert, this gluten free version ensures everyone can enjoy a classic, delicious treat.

View Post
Flaky and buttery gluten free croissants.
In Bread

Gluten free Croissants

I became obsessed after my husband enjoyed a croissant breakfast sandwich at an Italian cafe the one morning when we were out for a coffee date. I needed to create a gluten free croissant that was buttery, flaky and exactly how I remember them. These homemade croissants do have a lot of steps, but it is worth it.

I spent the next month creating these gluten free croissants at every chance I got. I tried it with regular yeast, and then found that my local grocery store was selling fresh yeast. This made a world of difference because I didn’t need to worry about the moisture to activate the yeast. I tried different flours, different combinations, different butters – all with various results. I then found the below combination and was hooked! Flaky, buttery and delicious.

View Post
Pin It