The Art of Lamination IV: Mastering the Art and Craft of Gluten-Free Laminated Pastry

“The most advanced gluten-free laminated pastry book available today”
Gluten-free laminated pastry is one of the most challenging areas in modern baking. Ingredients are expensive, results are inconsistent, and failure is common. After more than four years of global research, testing, and refinement, Jimmy Griffin presents a reliable, structured approach to gluten-free lamination — designed to deliver consistent, professional results. The Art of Lamination IV goes far beyond recipes. It provides a complete understanding of ingredients, methods, and equipment, combining practical know-how with scientific insight. With detailed diagrams, step-by-step processes, and a carefully developed base formula, this book simplifies complexity and removes guesswork. Covering both sweet and savoury applications, this is a comprehensive reference for bakers seeking precision, consistency, and control in gluten-free pastry production.
Inside you will find:
A complete gluten-free lamination system
Ingredient functionality and global sourcing guidance
Mixing, proofing, and baking techniques
Croissant and puff pastry production (sweet and savoury)
Fillings, finishes, and modern laminated creations
This book is designed as a definitive guide for culinary students, professional bakers, and serious enthusiasts — bringing clarity, structure, and reliability to gluten-free laminated pastry.
Happy baking, everyone!