GeeFree Gluten-Free Pastry Dough (FROZEN)
- SKU60779
- UPC/ISBN 868303000031
- Brand GeeFree
- Unit Size 18 oz
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GeeFree Pastry Dough - 2 pastry sheets
Let your culinary imagination run free with their extraordinary puff pastry! Pair with any filling- sweet or savory - to create a delicious hor d'oeuvre for guests when entertaining. With all of the flavor and none of the gluten, your breakfast, lunch or dinner creations will delight your whole family!
Directions - Thaw pastry at room temperature for 20-30 minutes. Use potato starch for dusting (or any preferred gluten free flour). Roll to desired thickness then form to preferred shape. Egg washing is recommended. Bake as needed, or freeze then bake as needed. Recommended cooking temperature is between 350° and 375°, depending upon application. Product may be very hot after cooking. For best results, do not use a microwave oven.
Ingredients - Potato Starch, Palm Oil, Water, Expeller Pressed Canola Oil, Eggs, Sugar, Xanthan Gum, Baking Powder (Sodium Acid Pyrophosphate, Bicarbonate Soda, Corn Starch, Monocalcium Phosphate), Salt, Inulin, Guar Gum, Ground Flaxseed, Baking Soda (Sodium Bicarbonate), Citric Acid, Non-Dairy Butter Flavor (Medium Chain Triglycerides, RBD Coconut Oil, Natural Flavor), Annatto
Contains - Eggs
Frozen | Gluten-Free | Kosher |Non GMO | Soy Free
Sharon Christ
Mar 1st 2016I used one of these sheets this weekend to make some apple tarts. The pastry sheet worked and tasted the same as a tart made with the regular puff pastry sheets you get at the grocery store.
Cynthia Kelley
Feb 11th 2016I am so happy with GeeFree Puff Pastry. I have made a pie crust and chicken pot pie and I get rave reviews. My husband was sad when our pot pie leftovers were over. Thank you so much for finally coming out with gluten free puff pastry! This weekend, I'm making fancy appetizers!
Margaret Olszewski
May 11th 2015The first product that has been disappointing. It needs to be rolled out a lot. That was not the problem. I tried making sweet rolls, but the finished product left a lot to be desired. The dough kept breaking and was tough. I plan on using the other "sheet" for a topper on pot pie. Hopefully, with less handling, the end result will be better.
