Knowledge Base > Fran Costigan - Early Spring Desserts
Fran Costigan - Early Spring Desserts
This event was on
Tuesday, April 07, 2026 at 1:00 pm Pacific, 4:00 pm Eastern
Join Chef Fran Costigan, Rouxbe Director of Vegan Pastry, for a spring look at the flavors, functions, and best uses of brighter and lighter, always tasty vegan desserts.
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Question:
Do you have a good vegan puff pastry which would accommodate gluten free, dairy free and legumes free?
— Carmen Sammut
Answer:
Puff pastry, in general, is difficult. A laminated dough is something that takes some patience to learn. And vegans are able to do laminated dough now because we have some really good block butter available to us to replace the dairy butter. I have seen, actually, gluten-free puff pastry in the supermarket, but it's made with dairy butter. And by legume-free, you're going to find many of the gluten-free flour mixes that are available do have some legumes in them. So Carmen, I'm really interested in this, and if you find a way to do this, please let me know and I'll let everybody know.
