Gluten Free Puff Pastry2016-05-26
- Course: Snack
- Skill Level: Intermediate
- Prep Time : 3:30 h
- Cook Time : 3:30 h
- Ready In : 30m
Re-create your favourite puff pastry dishes with this gluten free version.
- 125g gluten free flour
- 110g butter
- 1 tsp xanthan gum
- 1⁄4 tsp fine salt
- 50g cold water
- 1 tsp lemon juice
Sift the gluten free flour, xanthan gum and salt into a large bowl. Roughly break in 35g of the butter, rub into the mix until the butter is in small granules. Cut the remaining butter into small chunks, add them to the mix and toss them around with a round bladed knife until coated with mix. You need to see bits of butter.
Pour in the cold water and lemon juice, mixing with the knife to combine initially and then gently bring together to a rough dough ball with your fingers. Cover with cling film and leave to rest for 30 minutes in the fridge or 15–20 minutes in the freezer.
Dust the work surface with gluten free flour. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12cm x 30cm. Roll the dough in one direction only. Don’t overwork the butter streaks; you should have a marbled effect and something that looks quite rough.
Fold the top third down, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to roughly the same size. Cover with cling film and chill for 30 minutes or freeze for 15–20 minutes. Repeat this process, twice more allowing the pastry to become slightly wider and longer with each roll and fold. But only roll pastry in one direction. After the fourth chill down roll out to the thickness of a 1⁄4 cm.