Gluten-Free Brie en Croute (Puff Pastry)

Using The Really Great Food Company All-Purpose Flour Mix


      • 2 cups RGF All-Purpose Flour
      • 1 large round of goat brie
      • 1/4 cup butter of choice
      • 1/2 cup ice cold water
      • 1 teaspoon salt
      • 1 teaspoon baking powder
      • 1/4 teaspoon baking soda
      • 1 egg w/ 1 tablespoon water – for egg wash. (For egg free option, use milk alternative.)



    1. Add butter and flour to food processor. Once you get sand like texture, add rest of dry ingredients.
      Then add ice water slowly until dough forms. Refrigerate in plastic wrap for 30 minutes.
    2. Slice brie in half(horizontally) cover in your jam of choice, replace top.
    3. Roll out dough. Place Brie in center. Fold dough to center pinching edges together.
    4. Brush with egg wash. Bake for 10-15 minutes. Plate with crackers or bread serve hot. Enjoy!


Whatever pan is available

Bake 10-15 minutes


Recipe courtesy of @ABCglutenfree –

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