Delicious Gluten Free Chicken Spinach and Cheese Braid made with Sweet Loren’s Puff Pastry. A perfect recipe idea for a gluten-free meal!
Delicious Gluten-Free Braided Chicken, Spinach, and Cheese Pastry
Gluten Free Chicken Spinach and Cheese Braid is a delicious and easy recipe to try out. The filling can be customized with your favorite cheese and herbs, making it a versatile dish. Using Sweet Loren’s Gluten Free Puff Pastry adds a nice touch to the recipe, as it is easy to work with and yields perfect results. The pastry itself has a good taste and can be used in various other recipes as well.
The ingredients for this recipe include egg, water, olive oil, bell pepper, onion, spinach, garlic, salt, pepper, cooked chicken, cheese, mayonnaise, dill or basil leaves, and gluten free flour. Following the step-by-step instructions in the video, you can create a beautiful braid that is not only visually appealing but also packed with flavor. Whether you are gluten free or simply looking for a tasty dish to try, this Gluten Free Chicken Spinach and Cheese Braid is definitely worth making.
Deliciously Flaky and Gluten-Free: Elevate Your Brunch Game with Our Chicken, Spinach, and Cheese Braid Recipe!
Hey there welcome to the channel So today we’re going to do a recipe slash review because sweet Laurens who is a gluten-free company that is mostly known for their gluten-free cookies they also have gluten-free like breakfast bars kind of like the belvita breakfast cookies they have those as well well now they have a new product out.
They have gluten-free puff pastry so I was excited to try it out and it’s not all over the place yet so I’m glad I actually found one they also have a thin crust pizza crust now that I’ve not seen yet in stores so we may have to check that out in another video but anyway I thought we would make a recipe using this to see how well it works to see.
What it does so today we’re going to be making a chicken and spinach cheese braid I have pulled the recipe from another site so it’s going to be nice to see if it works with this I’m Jamie with Savory saver I share gluten-free recipes tips tricks and resources to make your gluten-free lifestyle easier so please consider hitting subscribe and let’s see.
What we can do with this gluten-free puff pastry so for the recipe I actually pulled the recipe off of the website puffpastry.com which is the pepp Farms website with all of their puff pastry recipes so I’ve pulled this recipe from there we are going to do it in segments we’re going to go over the first part of the recipe.
I’m not going to do a whole lot of showing you guys how to make certain steps of the recipe like The Chopping and all that because ultimately I want to see if the puff pastry works so everything that I skip over showing you guys as far as prep will be stuff that you are probably familiar with with anyway like chopping and dicing so we’re.
Going to skip some of that this video so let’s go over the first part of the recipe so the first thing we need to do is start our filling so for our filling you’re going to need a little bit of oil of choice the recipe says vegetable oil I’m going to sauté in a little bit of olive oil you’re also going to need one red bell pepper chopped use any color.
You like whatever your preference is you’re going to need a say A medium onion we want about half a cup of chopped onion this is a large Vidalia so I’m going to use probably about half of what’s there and chop that up you need a 10 oz bag of frozen spinach that has been thawed and drained this happens to be a 12 oz bag but I am going to use the.
Other 2 oz of it you’re going to need one clove of garlic that’s been minced up you’re also going to need some salt and pepper for seasonings I’m going to prep all this I’m going to saute it in the olive oil for about 5 minutes or so until it’s crisped tender and then I’m going to remove the skillet from the Heat and I’m going to cool it for 20 to.
30 minutes so while I’m doing that let’s talk about the puff pastry the ingredients where I found it and all that information all right so my filling is here cooling so let’s go over the puff pastry itself before we even open it up so the box is an 8.5 o size box I’m assuming there’s one puff pastry in it.
And at Target I actually paid $8.99 for the puff pastry which is a lot to me I did have a $150 back using ibata that’s something I’ve used for years I like that as a savings app for my phone so I did save $150 on it but retail price was $8.99 then I got $150 off in comparison the pepp Farm puff pastry at the Target I was shopping at was.
$6.39 for a 17.5 o box which has two puff pastries in it so that’s a very big difference in pricing and size between the two so the Box itself does have one recipe on it for cinnamon twists the baking instructions are clearly written on the side and tips for Success such as keeping the dough chilled until you’re.
Ready to use it brushing it with water to help things like sugar and sesame seeds or things like that stick and if you’re filling your pastry with ingredients that tend to be wet it may take a few minutes longer to bake the ingredients water a gluten-free flour blend of rice pea and buckwheat corn starch palm oil plant fibers and in.
Parenthesis it has potato rice pea and celium rape seed oil ethyl alcohol zanan gum salt the next ingredient is hydroxypropyl methyl cellulose which is a thickener I think I said that right natural flavor enzymes sorbic acid which.
Is a preservative lactic acid and citric acid one other key thing to note is the Box actually says it is made in a dedicated room that does not process gluten wheat Dairy peanuts and tree nuts so those are the ingredients little bit info in the box so let’s go over the rest of the ingredients and open this package up and see how well it actually.
Works all right so the recipe states to mix everything else in a large bowl I’m not going to do that I’ve got a fry pan with deep sides so I’m just going to put everything in here so for the next ingredient you want to add two cups or so of diced or shredded chicken this is leftover chicken from last night’s dinner so we’re going to add that for.
Some freshness I’m going to add a couple tablespoons of chopped basil because that’s what I have in my herb garden It also says Dill could be used if it were me guys use whatever you have if you have parsley use that if you don’t have fresh herbs grab some dried herbs and sprinkle those in we’re also going to add about a cup of shredded cheese the.
Original recipe says Fontina I’m going to use mozzarella and provolone because that’s what I have in the house next we need to add a little more moisture back to the mix as well as help keep everything together that’s going to be with A3 of a cup of mayo let’s get everything mixed up between the spoon and spatula and see.
Which one works better all right guys everything’s mixed up well so let’s put this off to the side let me wipe down my counter and we are going to start working with this puff pastry and see how it does so before we get this puff pastry rolled out and shaped let’s go over the final steps of the recipe you want to preheat.
Your oven to 375° F you need a large cookie sheet with a piece of parchment paper on it to help everything from sticking you’re going to want one egg that has been beaten with about a tablespoon of water of course we going to brush that on the puff pastry to help make it shiny and brown we are rolling this out so I have my silicone mat down.
To help me with that along with a couple tablespoons of gluten-free flour on the board I’m just using King Arthur measure for measure that’s what I have in the fridge right now use whatever kind of gluten-free flour that you think is best let’s open up this puff pastry one thing to note that I didn’t go over earlier uh it has a use by date on it this is dated.
72324 so I just got this 2 or 3 days ago actually it might have been about 4 days ago so there’s about a month shelf life on it from the time I picked it up till the time it has a used by date I don’t know how long it’s been sitting in the store but this is something that you’re going to want to get and use relatively quickly I did find this in the.
Refrigerated section not in the freezer section all right so it’s wrapped in plastic and sealed and then it looks like it’s probably got a piece of parchment paper so I’m going to unroll it and then I think I’m going to put it rolled side down because we are going to roll it thinner of.
Course the dough itself feels pretty good now I need to roll this out to a 10x 15 rectangle so right now we are at about we’re about 10 in wide but we’re about 12 in so I need about 3 more in in length on here so let’s see how this goes I think I’m going to turn it this way since I tend to roll that way I like the way it’s rolling it’s it’s.
Not tearing yet and I can see that it’s stretching out little bit more okay so I am at the 10x 15 now it says to move it over to the baking sheet before we move forward with the recipe so let’s do that now it’s on the B sheet and it says to face it with the short side facing.
You so that’s what I’ve got next we want to take our filling and you want to leave a 1 in space at the top and at the bottom and I’m just going to fill down the middle and I’m going to try to keep it relatively in the center because we’re going to braid it over all right now I’ve got some left but I’m not going to use it for this I’m.
Going to heat it up and maybe eat it on its own at some point I’m just afraid that I’m not going to be able to close this if I put any more in here so I’m going to leave this like it is one thing the Box actually says is if this starts getting too warm to deal with you can put it back in the fridge for about 10 minutes for it to get cold again so.
Remember if your PFF pastry gets sticky or starts getting warm pop it in the fridge for a few minutes to chill it back down now what we want to do is we want to cut slits in the puff pastry all the way down so we can braid it so you want to do it in 1 in increments and then you want to stop.
About half an inch before you get to the filling itself so let’s do that now of course we need to braid it so you want to take the top part and you want to fold it down over the chicken and now we’re going to fold these all the way down over the mixture alternating sides I’m probably not going.
To be super good at this so let’s see what happens all right so I’m about halfway down not really a braid but really I want it to taste good I’m not so worried about my presentation yet it is trying to tear just a little bit but it’s not yet so I’m not forcing it.
Too much there is a lot of filling in here so they’re actually not touching everywhere but we’re not going to worry about that either all right now the original recipe for pepp Farms says to bend this into a horseshoe shape I’m not going to do that I think that’s risky I think it’s going to break if I do that so I’m not going.
To mess with that I’m just going to leave it as it is is all right so let’s get everything coated with the egg wash this piece I think I’m going to go underneath a little bit just to help it stick same with this okay everything’s been egg washed and now we need to bake it off so the original recipe says 375 for 35 minutes.
Until it’s puffy and golden brown I’m thinking I probably need to go a little different on that the recipe on the box itself for those cinnamon twists says to bake them at 425 so that’s 50° hotter than the other one so I think I’m going to bump it up a little bit I’m going to bump my oven up to 400 as opposed to the.
375 and see what that does I’ll bump it back down if I need to and in regards to the time I’m going to start checking it at about 20 minutes in to see what it looks like that way there I can adjust the temperature down a little bit if I need to and I can also gauge about how much longer it’s going to need to cook remember this is gluten-free and it may.
Not be an exact bake like regular puff pastry from pepperd farms so let’s get this in the oven and see what we can do with it so our chicken spinach cheese braid is done I have baked it for 35 minutes it’s nice and golden it’s still sizzling on the bottom a little bit and I have it on on a wire rack underneath this pan I’m going to let it cool for.
About 10 minutes then we’ll slice it up and give it a taste I am going to get a couple photos so it’s probably going to end up about 15 minutes or so until we actually taste it but let’s let this cool off and give it a taste so our chicken spinach and cheese braid is done it’s cooled off some look how golden that.
Is the inside looks really good sounds really nice you can actually see some of the layering there now remember we did roll this out so it did compress some of those layers but overall working with it was very easy I didn’t have any problems with it at all actually it was more of a filling too much stuff into my braid than anything so let’s see what it.
Tastes like nice crispy it did take the 35 minutes all right here we go that’s really good like I I like this I like how crispy the puff pastry has come out see if I can pick it up and look at the bottom the Bottom’s gotten crispy and.
Brown taste is good I don’t really think it tastes gluten-free but there’s so much filling in there it’s kind of hard to tell let’s try just a little piece of the crust I really like that I think that’s going to be great for recipes I do think it’s a little expensive so hopefully.
It’s something that the stores will run on sale once in a while but I didn’t have to make it myself although I do want to make puff pastry on this channel so I’ll have to think about that but good product from sweet Lauren gluten-free puff pastry relatively new on the market I will link down below to the Sweet Lauren website uh so you guys.
Can try to find this near you if you’re looking for it again I it was found I found it at Target but I don’t think a lot of the stores are carrying it just yet I will also put the ingredients to the recipe because I really like the filling itself so I will link I will put that in the description below as well as a link to the original recipe even.
Though it’s on a pepperd farm site guys I want to thank you so much for watching please leave me your comments below and I hope to see you in the next video
