Laminated Doughs Get the Gluten-Free Treatment at Cambridge’s Verveine

Betsy Andrews

Pastry Chef Monica Glass loves the versatility of laminated doughs. “You can fill them with various things and form them into multiple shapes,” she says. She cuts them into long, thin strips for Nutella twists. She twirls them into pinwheels. She stuffs them with bacon, Gruyère, and onions, or peanut butter and jelly, and rolls them into Danishes.

But she once resisted making the laminated doughs she works with now. Glass,...