Makes 1 sheet at 12 cm x 30cm
Puff pastry is not easy to make and will take time and effort, but the results are worth it. To make good gluten free puff pastry chilling, turning and rolling are essential.
110g butter straight from the refrigerator
1 tsp xanthan gum
¼ tsp fine salt
50g cold water
1 tsp lemon juice
A small amount of mix for dusting
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1. Sift the mix, xanthan gum and salt into a large bowl. Roughly break in 35g of the butter and 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.
2. 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.
3. Dust the work surface with mix. Place the ball of dough on the work surface and roll out to form a rectangle approximately 12cm width x 30cm length. 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!
4. 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 4th chill down roll out and use as required.
5. Run cold water over the baking sheet before placing on your precooked products, then one final chill for at least 20 minutes.
6. Oven temperature will vary depending what you are preparing. The standard oven temperature for cooking puff pastry recipes is 200°C/180°C fan/Gas Mark 6.