Gluten-Free Palmier Recipe

Part A – Dough Block 

• SwissBake® Gluten-Free Flour – 1000g 
• Ice-Cold Water (2°C to 5°C) – 580g to 640g 
• Unsalted Butter (cold, cubed) – 200g 
• Xanthan Gum – 10g 
• Salt – 20g 
• Sugar – 50g 

Part B – Fat Block 

• Unsalted Butter or High-Fat Block Margarine (80%+) – 800g 
• SwissBake® Gluten-Free Flour Blend – 120g 

Part C – Filling & Finishing 

• Granulated Sugar – 200g 
• Ground Cinnamon – 20g 

Stage 1 – Dough Block & Fat Block Preparation 

Dough Block: In a large bowl, whisk together the flour, xanthan gum, salt, and sugar. Add cold cubed butter and work it into the dry ingredients using fingertips until the texture resembles coarse breadcrumbs. Gradually add cold water, starting with 580 g, mixing gently until a shaggy dough forms. Add more water as needed (up to 640 g). Knead gently 2–3 times until just combined, form into a flat disc, wrap tightly, and chill for 1 hour. 

Fat Block: In a stand mixer with paddle attachment, blend butter (or margarine) with flour until smooth. Roll between two parchment sheets into a square (25 × 25 cm). Chill for 30 minutes until firm yet pliable. 

Stage 2 – Lamination 

Lock-In: Roll the dough into a square (35 × 35 cm). Place the chilled fat block in the centre, rotated like a diamond. Fold the corners of the dough over the block and seal the edges. 

Folding Turns: 
• 1st Turn: Roll into a rectangle (20 × 50 cm), fold in thirds (letter fold), wrap and chill for 30 minutes. 
• 2nd Turn: Repeat fold with seam to the right, chill again. 
• 3rd & 4th Turns: Repeat the folding process two more times, chilling between each turn. 
Wrap and refrigerate the laminated dough for 1 hour before final shaping. 

Stage 3 – Shaping & Baking 

Filling Prep: Mix cinnamon and sugar in a bowl. Pre-heat the oven to 200°C (390°F). 

Roll & Layer: Sprinkle cinnamon sugar on your surface. Roll the dough over it into a rectangle (~50 × 30 cm, 5 mm thick). Sprinkle more cinnamon sugar on top, pressing it in. 

Palmier Fold: Fold long outer edges toward the centre, meeting in the middle. Then fold again lengthwise like a book, creating four stacked layers. Cut and slice into ~1.5 cm thick pieces. 

Bake: Place slices cut-side up on a parchment-lined sheet with space between. Bake for 10–12 minutes, flip, and bake for another 5–8 minutes until deeply golden and caramelised. Cool completely on a wire rack.