Flaky Gluten-Free Puff Pastry from Canelle et Vanille’s Aran Goyoaga

Amazing puff pastry that’s also gluten-free? GF genius Aran Goyoaga shows us the way. chfstps.co/2agAG48
You’re passionate about cooking. We’re here to help.
Become a member and be the first to learn about new recipes, special offers, and goings-on around the kitchen: chfstps.co/1paXXVd
And while you’re at it...
Like us on Facebook: chfstps.co/1thBubb
Follow us on Instagram: chfstps.co/1nDs8Fj
Tweet with us: chfstps.co/1gMVbWA
Get Pin-spired: chfstps.co/1koB9kI
Read our blog: chfstps.co/1rhTgh0

[@tonidebcn]

Love the way you explain the steps. The music, typography, the slow pace. It delights me. Thanks for sharing your knowledge. And for the ones who don't eat gluten, this is a gift. Thank you

[@OjibweMaster]

Honestly I'm super impressed with this, you would think it wouldn't have the same texture or consistancy as normal but it looks damn near the real thing. Good stuff

[@melaniedezaki-applewaithe1573]

Just thought...chips! Potato starch for crunchiess.

[@littlechocolate09]

the music, the editing, this the best food channel.... the best channel on youtube.

[@anniemn13]

I've had Celiac disease for about 10 years now, and as a result of simply not being able to find suitable gf baked goods, have become an avid baker. I have yet to make puff pastry, though. I almost thought it wasn't possible, but I am so excited to try out this recipe!! Thank you so much

[@guillaumeesce8113]

Interesting recipe, I would just change one part one the "technique" when she is adding the butter to the dough : if you strech out the four corners of the dough and then fold them back on the way she did, then the ratio of your layers of dough vs layers of butter won't be correct (you end up with 4 times more dough on one side of the butter than on the other side). Instead, try to just roll the dough to twice the size of your butter, place the butter on one half of the dough and then just fold the other side over.

[@GM-MarkOfExcellence]

What recipe? Am I missing something? there was no recipe, only a music video with ingredients. Where are the measurements or proportions? When do you add what? there was no recipe.

[@LovingAtlanta]

👍Amazing. 😍 Pure love & art brought together. 🤨☝️You gotta really love baking and you gotta really love the person you’d be willing to go through all of this trouble & work to make a puffed pastry for. 💞

[@melrose3088]

I don't have Celiac but it's so interesting to watch these recipes!

[@melrose3088]

The recipe suggestions at the end are absolutely divine too!

[@michaeltang3333]

Incredible! Totally forgot that Xantham Gum is used that way

[@liyaamalia2810]

jawdropping! 😳 you're super genius

[@indiansoul]

awesome recipe... I just saw some gluten free puff pastry in market and was curious about the recipe

[@gab.lab.martins]

Couldn't stop saying "supah-fine" throughout the beat.

[@juliettemartin9028]

Amazing recipe! Is it possible to substitute the butter for another ingredient if dairy free?

[@dagani9812]

Here in India we use dalda( vanaspathi) vegitables oil which is thick in consistency, I think vegitable shortening will do the same

[@drxym]

The first company that produces GF flour / puff pastry / short pastry that works like the regular stuff is going to make a fortune.

[@annamariafoglia2798]

Traduci in italiano

[@asplashofinspiration4729]

It would be cool to see a version of this series with egg-free creations. The "engineering" involved is pretty substantial, just like with GF.

[@NAVINARTSTUDIO123]

Very nice prepared

[@kevmankom]

Yes! Thank you. 😊

[@mintysingularity]

Awesome. Have you tried the recipe using flax or psyllium?

[@illtellulatta03]

These gluten free videos are great. Keep them coming!

[@Myrkskog]

Very therapeutic to watch.

[@ariel3725]

is the xanthan gum mandatory? I was thinking about this before and it's great that this video came up so I could try it out.

[@kdolanjr]

Yeah, the xanthan would be. It's what's going to retain moisture in the dough and give it some structure and adhesion. Bob's Red Mill sells it, should be readily available.

[@ariel3725]

+Kerry Dolan Jr. thank you. I will look for that in the store, hopefully they have here.

[@GothicPotato2]

Hit up Amazon. I picked up a packaged a couple years ago and have been still going strong with it. And I use it as my main thickening agent, so that says something!

[@Thevietvegan]

This is so cool!! Please do a vegan/plant-based series! Vegan puff pastry, vegan ice cream, vegan macarons-I'd love to see your expertise on it! =D

[@KisDraga]

vegan is easy... the only thing you swap is the butter. Mikonos makes a butter perfect for this kind of project.

[@flamingfalkor]

For you bakers who regularly bake gluten free stuff: Do the different flours you typically use have distinctive flavors, and if they do do you try to cover up those flavors or play off of them? It seems like using oat flour (like in ChefSteps' gluten free cookie) or almond flour (like in their crumble recipe) can be a really cool way of introducing flavor into baked goods. I'm thinking like an really oaty oatmeal cookie, or a riff on peanut butter cookies that uses almond flour and almond butter.

[@Jjsb94]

I'm not a professional baker by any means but definitely! Oat flour or almond flour subbed in part of regular flour in ChefSteps banana bread recipient is awesome!!!

[@Katalowins]

I find soy flour has a sweetness to it which comes out well in cookies. Sorghum is hardy but it becomes nutty when baked, which can supplement the crust which can be very lacking in gluten free baking. Rice and potato starch don't seem to have much flavor of their own at all. Brown rice has a bit obviously from the bran layer left in tact, but it is subtle and doesn't overpower the sorghum by a long shot. Others like Tapioca, Oat, Millet, Quinoa, Barley, Amaranth and the like are more distinctive, so you just have to try for yourself.

[@christiedecker2724]

@@Katalowins I find rice flour to have a bitterness to it...others may or may not but that is my experience with it and though I do use it, brown and white, I would like to find a better-tasting substitute for so much of the rice flours in GF baking. Blessings.

[@chefnandayoung]

really appreciate ur work! great gluten free recipe...

[@balrogmb]

I'd like to see a similar series on dairy-free or lactose free recipes. There are far more people in the world who are lactose intolerant than gluten intolerant.

[@mitchell2719]

Dairy is fairly easy to replace without modifying the consistency or taste drastically (milk -> soy milk, butter -> margarine, etc.). I think the reason they went with this short series on gluten-free is because baking without gluten can be monumentally difficult.

[@psykodamberdk]

But it is not mainstream to be lactose intolerant right now. Just wait a few years...

[@pdytko]

u go to a store and get lactose free milk/heavy cream done, lactose isn't a crucial ingredient in recipes, gluten on the other hand plays a big role in baking and replacing it is challenging.

[@balrogmb]

@mitchell2719 and @pdytko, Lactose itself is not crucial but the fat and proteins found in dairy do a lot for things like custards, whipped cream, milk/cream sauces, cheese etc. I'd like to know more about the science and technique using soymilk or almond milk in traditional dairy-based recipes.

[@pdytko]

Michael Brooks yeah but fats and protein aren't the problem. lactose is. So why replace it? if u wanna get into low calorie baking sure alternatives to dairy are great, but i don't see the point in doing so otherwise.

[@tharajoseph5379]

Does the dough become more elastic if we add more xanthan gum? Or will adding more xanthan gum affect the taste?

[@majjinaran2999]

Xanthan gum is awesome! But it's a shame it looks like you don't end up with the same crispy/flakey finish of normal puff, is it actually as soft and rippable as it looks?

[@sunny24699]

this is actually really smart. you can't over-knead or roll the dough, which develops the gluten within the dough because THERE IS NO GLUTEN

[@edwnx0]

That music though!

[@marianzarai7977]

Can i do croissants with these masterpeace?? 😻🤘

[@sdsukhee]

What is the name of the song playing? If anyone can...please help me out with that!

[@BigBoyPharma]

No no no you missed out the critical step of using joule to sous vide the gluten out of normal pastry... Just kidding a nice recipe for those with gluten intolerance and excellent recording by the chef steps team. keep it up

[@melaniedezaki-applewaithe1573]

Stay away from xantham - stuff blocke d my sink. Pot starch and tapioca starch mix can help.

[@ceciliaabarzua436]

Hola, no aparecen los gramos de los ingredientes 😢, puedes enviármelos por favor? Muchas Gracias Un saludo desde Chile 🇨🇱 😊

[@nguyenquynh6954]

love your music

[@aliciacuevas2446]

Excellent recipe,, btw.. somebody knows the name of the song, is great.

[@nigi7569]

omg the muuuusiiicc!

[@davidcaubergh5113]

I"m not celiac but someting else, whatever, gluten makes me sick, bloated and constipated as hell. It's pretty great seeing alternatives, and this video is just an artform, WOW! Too bad there's people here actually dictating what other people should eat, what the actual? Do you have so much time on your head you're willing to spend some hate on to a diet that actually helps a lot of people! It's pretty insulting to everybody suffering from food allergies.

[@railnjsander762]

can i make this but as inverted puff pastry ????

[@satahneetan3188]

This puff must be very expensive 😍👏🏼

[@temariebeirne9488]

WOAHHH! Goals!😜

[@cake3020]

could you make a keto pastry dough please?!

[@jessicagrether6507]

Sorry if it's already listed but I need measurements ,and I cannot find the measurements to make this 🤦🏻‍♀️please help thx❤️

[@emanbadr2922]

Jessica Grether same

[@Audio512]

www.chefsteps.com/activities/gluten-free-puff-pastry-with-cannelle-et-vanille-s-aran-goyoaga

[@anapadilla827]

How are you be able to roll out gluten free dough like that? Whenever I make mine, it’s so hard to keep it together while rolling. I have to be very careful, use parchment paper in between, since it’s very delicate.

[@LoveMuffin800]

i'm severely allergic to wheat.. thx for the recipe

[@chrisjenkins1]

Do you know likely places to get ingredients like these?

[@linlupin]

you could try your local health food market, and local asian market or amazon! :)

[@vladdiethebaddie5275]

Honestly, Whole Foods, Woodmans if you have one of those, whichever big box stores tend to have the most diverse and out there selections and are the most modern (likely not Walmart, or target.) I'm guessing Bob's Red Mill carries all of these- though not necessarily for cheap. It all depends on where you live!

[@illtellulatta03]

The internet.

[@katehenry2718]

Aldi's grocery is becoming the gluten free leader. Strack and Van Till grocery has a LOT of Bob's Red Mill non wheat flours.

[@fantjang]

Is it possible to replace the butter with hardened coconut oil?

[@SnazzyArcade]

This is so late but I thought I'd respond. Butter releases steam as it cooks, which is what creates the flaky layers of pastry. Coconut oil will just leave you will a flat, oily mess.

[@fantjang]

@@SnazzyArcade thank you!! :D

[@SnazzyArcade]

​@@fantjang If you're interested in other kinds of dairy free baking I'd really recommend her book, "Canele et Vanille Bakes Simple." I'd say about 95% of it has dairy-free options written into the recipes. Everything I've made from it has turned out FANTASTIC. I have successfully made this puff pastry twice but there are so many things the video doesn't go through: 1. Refrigerate your flours overnight 2. Make sure your kitchen is COLD. If the butter melts at all you're left with an oily, flat mess (similar to the coconut oil!). Put your rolling pin in the fridge or freezer in between pastry turns. 3. When she says make sure to knead for 5 minutes, actually time it for five minutes. Your hands will hurt but her recipes require it! 4. I used Joshua Weissmen's technique for incorporating the butter block. 5. The recipe doesn't give any baking temps but I found on my oven that anything lower than 425F caused butter to leak out the pastry, but I might need to experiment more. 6. Make sure to freeze the pastry for like 10 mins after cutting it so that it goes into the oven cold.

[@fantjang]

@@SnazzyArcade O wow! Thank you so much for the detailed information! :) Definitely gonna use your tips when I’m making the pastry. The book seems very interesting. Thanks for recommending too!! :D

[@SymBiotiX]

Girlfriend can't have gluten or dairy. I keep getting excited about these videos and then remember that they throw butter in everything :< Oh well, neat stuff in any case

[@orangecrush4]

does she have celiac? if not, her gluten free regime is bullshit, just saying

[@SymBiotiX]

+Anjana N (Hatsunetsu) yeah. Both of those things have quite the detrimental effect to her stomach. She definitely wouldn't be skipping those things if she had a choice.

[@orangecrush4]

Sucks to be her honestly

[@SymBiotiX]

+Anjana N (Hatsunetsu) it's tough, but thanks to the people that go gluten free for no reason, there are a lot of alternatives out there.

[@orangecrush4]

That's true

[@kingdomgaming2306]

Will it sous vide that's the question

[@francescadufour4488]

could I use coconut oil instead of butter?

[@Audio512]

I don't think coconut oil would work. It has a much lower melting point than butter and likely would not give the desired layers.

[@ShuggaMug]

You can't use coconut oil instead of butter because they don't have the same molecular composition. It's the moisture in butter that create steam and puffs up the dough

[@BeachTownMamaCrown]

👏🏻👏🏻👏🏻👏🏻👏🏻

[@charleshanson9467]

Damascus dough

[@min-k2689]

What's the internal temperature of the butter?

[@viktorpucher]

Wow

[@alfadenanto]

folding become easier for no gluten,but because no gluten added the dough easily to break due folding

[@kengallego8798]

did I miss the part where they baked it with joule?

[@shivrrrr]

Looks great but it sure seems a lot more tedious

[@ahpadt]

Google 'rough puff pastry'.. super fast :)

[@prodigypenn]

well its alot quicker than ragular puff pastry at least

[@GothicPotato2]

More tedious than what? This is how puff pastry is normally made.

[@Fadedglory343]

Skip to 0:48 to get to the actual start.

[@fireant202]

Wow so you just have to replace the wheat flour with loads of alternative flours, extracts, powders, etc. Unless you're actually celiac I really don't understand the gluten free trend.

[@MrD3STR03R]

I don't think this is aimed at the trend (I hope so)

[@edwnx0]

Gluten is actually healthy for you. But there are people who can't digest gluten.

[@jonathanchildress9865]

+Edwin Contreras the gluten free diet is seen as being healthy because most people who take gluten out of their diet also make healthier choices in other foods

[@jackpast]

I agree, Jaqen. I'd like to try it though. Also, it doesn't look as appealing as regular puff pastry but the video was cool to watch!

[@Katalowins]

I don't know if I would call this ingredient list very mysterious. Superfine flour is important because it will provide an extra layer of molding which will keep the butter from seeping out during baking. Xanthan gum is a very natural ingredient made by bacterial fermentation that may not be a perfect substitute for gluten but goes a long way. The alternative flours are cheap and help balance out the flavor which would be very dry and bland with simply potato starch or rice flour.

[@jean-noeljabagi3653]

I'll use the vegan butter,cause I'm also lactose intolerant.

[@DominoBloom]

Hi, tried this and failed horribly, will attempt soon again...

[@martinnordh2975]

What's the benefits of gluten free?

[@benjaminroman916]

For people with Celiac disease gluten make their lives miserable and is dangerous for them.

[@HutchyWow]

look up celiac disease. immune system attacks a protein found in gluten and the intestines takes damage from it so we stop taking up nutrients and can potentialy die from it. but that was a super tldr version of it.

[@CMZZZZ]

I do not have celiac disease but I have a mild form of IBS and need to follow the FODMAP diet. A variety of foods give me fairly intense stomach pain, which includes all wheat products. it's not even the gluten that is hurting me, but I know if something is gluten free there is less of a chance of it upsetting my stomach.

[@kdolanjr]

For me, it means no stomach irritation from wheat :D

[@linlupin]

If you don't have celiac disease or irritations, absolutely nothing.

[@alangabrielgalvan6014]

song name?

[@andrewtee]

Ride ride / joyride something.... I couldn't remember....

[@AlbertoCastillo]

What's gluten?

[@linlupin]

Something trendy diets are afraid of

[@jaliyahkane5127]

Great so il just eat 10 sticks of butter instead of flour

[@KidLondon]

Whaaaat ?! This is Not sous vide with Jule ???!

[@agnieszkagrabowicz7053]

Karpatka :P

[@ptom5020]

nie, to nie karpatka

[@NBrickzz]

SECOND COMMENTTTTTT YAYYY

[@히징-l6f]

no..T_T the ring..

[@silentbobuk]

Needs more joule

[@kokilimonke]

looks like it taste a lot like tempura, and not puff pastry

[@johnson787878]

Taking gluten out of your pastry is like going the beach without your bathing suit on,its fine to do it but don't get upset when people laugh at your crack.

[@annamariafoglia2798]

Traduci in italiano

[@vladdiethebaddie5275]

Why are people so angry that people choose to eat gluten free??? "raaaaaaaaa oh my gosh they don't have celiacs disease and don't eat gluten what thE HELL?" Guys- all they're doing is making dietary choices which they have every right to do (they aren't forcing YOU to do so) and increasing the population and therefore representation of the gluten free community, is that really so awful???

[@testtestjimmy]

Love your work, but I don't like the videos without talking. Its hard to learn when the expert isn't explaining anything

[@Audio512]

No talking makes the video more suitable for different languages. The text can be added in any language without the chef needing to speak them.

[@georgeschofield663]

First

[@garrettducat5769]

I feel like women make better pastry chefs than men because women's hands are always cold.

[@garrettducat5769]

seriously my hands melt butter immediately. I have to use a food processor.

[@vladdiethebaddie5275]

+Garrett Ducat DUDE ok legitimately I understand this- I cannot melt butter or warm foods in my hand worth a DAMN. If a food is cold the cold transfers to my hands and sticks there- useful for pastry (I mean, sort of, I have trouble mixing butter into flours because I can't get the butter to crumble very easily) but it's also sorta hellish otherwise

[@oshitwaddup3402]

Nah my hands are always warm

[@socalbeeguy8041]

Not a bad video, but I would rather hear the chef talk about what they are doing than listen to all that horrible music.

[@prinsepe87]

I always get a chuckle out of the drop in views when a channel does gluten free videos.

[@FreshHitWonder]

Sous Vide? I've got a need for sous vide!!! Unsubscribed.

[@joshuasturm7495]

For every person who legitimately needs to eat gluten free, there are 200 that get very badly triggered by reading a gluten free recipe. This includes stomach irritation and a rash. Please put trigger warnings on all your gluten free recipes.

[@piffpete420]

7 hours later you have additive filled dough worse for you than the small meaningless symptoms of a so-called gluten allergy. Only rare cases of people actually have an allergic reaction to gluten. I'm sorry but bloating, farting, diarrhea aren't allergic reactions. It's called eating too much and/or eating poor quality food. I can eat a baguette or pastry from a high quality shop and feel great. But give me a store bought cookie or piece of sandwich bread and oh, hey I have those symptoms I'm allergic to gluten get out of my way.

[@meowzillaaa]

The symptoms are internal most often don't be ignorant

[@mintysingularity]

BldgWha7, for people that have Celiac disease it's not an allergy, you idiot.

[@alexmsevans]

For celiac disease we can get cancer later on in life if we aren't gluten free, so no I would much rather have "additives" than gluten, thanks.