Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Gluten-Free Laminated Pastry Made Possible: Reliable Doughs, Layering Techniques, and Recipes for Croissants, Danish, and Puff Pastry Without Wheat

Gluten-Free Laminated Pastry Made Possible: Reliable Doughs, Layering Techniques, and Recipes for Croissants, Danish, and Puff Pastry Without Wheat

Merrick, Adele K.

Paperback

Series: Lamination Technique Blueprint

Cookbooks GeneralGluten-Free

ISBN13: 9798184375823
Publisher: Independently Published
Published: Jun 26 2026
Pages: 144
Weight: 0.77
Height: 0.31 Width: 8.50 Depth: 11.00
Language: English

The heavy, satisfying slide of a wooden rolling pin. The faint give of cold butter beneath the dough. The quiet triumph of layers that rise, separate, and shatter at first bite. For the gluten-free baker, this is the moment lamination stops being a gamble and becomes a craft.

In a kitchen that runs a little too warm, with flours that refuse to stretch and doughs that crack without warning, the dream of truly flaky pastry often ends in dense layers, leaking butter, and disappointment. The gap between a professional bakery and a home kitchen already feels wide enough. Remove wheat entirely, and you remove the very mechanism that makes traditional lamination possible.

Also from

Merrick, Adele K.

View All

Also in

Gluten-Free

View All