03 Rough Puff Pastry

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What you’ll learn

Let’s practice making a “cheater’s” rough puff pastry where dough is folded over a frozen, grated butter instead of a classic “butter packet,” then it’s laminated using letter or book folding technique.

The objectives for this module:

  • Practice the basic techniques for making a quick “cheater’s” puff pastry
  • Continue practicing lamination technique
  • Try out different folding methods to laminate the dough
  • Bake up a batch of gluten-free rough puff pastry

Lessons & Recaps

Required: watch and complete the recaps for each lesson.

1: Rough Puff Pastry Overview

Instead of watching video lessons for this module like you did in Module 1, you’ll be putting your know-how and baking skills into practice in this module. Reference all of the tips and articles we provide here (and from previous modules) to support your learning.

You’ll now practice making a “cheater’s” Rough Puff Pastry dough using store-bought flour blend AND/OR a homemade flour blend. Try both and see what you prefer. Our favorite results come from the classic “butter packet” method with a homemade flour blend, but “Rough Puff” is great when you want to save some time and effort. Freeze the butter and keep it cold as you work with Rough Puff—we can’t stress this enough.

Try all of the variations we provide and document your findings and preferences in your baking journal. As always, we’ll provide loads of tips so you can experiment.

2: Rough Puff Pastry Recap

Your Lesson Recap will be your personal input of progress (photo and written). Grab your baking journal, prepare one of the Practice Recipes, then complete this recap.

You must complete the recap to complete the module and eventually the course.

Practice Recipe

Required: choose and prepare one recipe

Remember to always read the entire recipe, all the tips, and watch the step-by-step videos before preparing that recipe so you know what to expect. Make sure that you have the right ingredients on hand and the tools you need to make it all effortless and fun. Document your discoveries and preferences in your baking journal.

Gluten-Free Rough Puff Pastry (DIY Flour Blend)

Our favorite homemade flour blend plus some “cheater’s” lamination technique to get a quicker puff pastry. We always recommend Classic Puff Pastry for best results, but in a pinch, you can rely on this approach.

Gluten-Free Rough Puff Pastry (Bob’s)

Rough puff technique plus a store-bought flour blend—the ultimate “cheater’s” puff pastry when you need some fast and easy. Be sure to read all substitution suggestions with the recipe if you choose a different blend than Bob’s for some tips.


Recommended: read all articles

Helpful and inspiring know how and support for gluten-free, active-dry-yeasted bread baking. Please read through the Troubleshooting / FAQs section if you have questions—your answer is most likely in there.

Extra Learning & Cheat Sheets

Ensure that your bakes go to plan every time with this extra know how and support. Gain an understanding of potential variables and substitutions, get troubleshooting ideas, a general shopping list to get started, tips for caring for your baking vessels, creative inspiration, and much more. Reference these articles as you bake your way through this entire course.



Extra Recipe

Here’s the homemade flour blend we love for gluten-free puff pastry.