Your Favorite Pastries,
Now Gluten-Free – Jessica Licheri Shows You How
Start with the Right Flour Blend
A successful gluten-free pastry requires a flour mix that mimics wheat flour's protein structure and binding capacity, blending rice flour, tapioca starch, potato starch, almond flour, and xanthan gum for balance.
Focus on Moisture and Fat
Jessica emphasizes moisture in gluten-free dough to maintain soft, airy pastries. Add-ins include Greek yogurt, eggs, and melted butter, mimicking traditional puff pastry.
Recreate Classic Techniques with
a Twist
Jessica suggests gluten-free pastry techniques like lamination and proofing, focusing on precision and chilling before shaping, despite the differences in dough behavior.
Choose the Right Sweeteners and Fillings
Jessica uses natural, nutrient-rich ingredients in gluten-free pastries, enhancing taste and health benefits, allowing for creative and healthier options like maple syrup, coconut sugar, homemade fruit jams, and vegan cream cheese.
Master the Bake
Oven temperature and timing can make or break gluten-free pastries. Because glutenfree doughs can brown faster or stay wet in the center, Jessica recommends careful adjustments.
Baking tips:
Use a thermometer to monitor internal temperature (aim for 190°F/88°C)
Bake on the middle rack for even heat
Tent with foil halfway if browning too fast
Always preheat your oven—consistency is key
