Quick and Easy Gluten-Free Puff Pastry Recipe

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Recipe

Prep Time: 20 minutes
Resting Time: 1 hour
Total Time: 1 hour 20 minutes (plus cooking time depending on your recipe)
Serving Size: Enough for 1 standard sheet of puff pastry, which makes approximately 12 small pastries, 1 medium tart or pie, or 6-8 small to medium-sized croissants.

This Quick and Easy Gluten-Free Puff Pastry recipe is perfect for anyone looking to make homemade puff pastry without the lengthy process of traditional methods. Whether you're crafting savoury tarts, sweet pastries, or anything in between, this recipe offers a flaky, buttery result that everyone can enjoy, gluten-free or not

Ingredients:

• 2 cups gluten-free all-purpose flour (ensure it contains xanthan gum or add 1 tsp if not)

• 1/2 tsp salt

• 1 cup unsalted butter, very cold, cut into small cubes

• 1/2 cup ice-cold water

• 1 tsp lemon juice or apple cider vinegar

Instructions:

1. Mix the Dry Ingredients:

• In a large mixing bowl, whisk together the gluten-free flour and salt.

2. Cut in the Butter:

• Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

3. Add Liquid:

• Combine the ice-cold water and lemon juice (or vinegar). Gradually add this to the flour and butter mixture, stirring gently with a fork until the dough starts to come together.

4. Form the Dough:

• Turn the dough out onto a lightly floured surface (using gluten-free flour). Gather the dough into a ball, being careful not to overwork it. Flatten the dough into a rough rectangle shape.

5. Roll and Fold:

• Roll out the dough into a larger rectangle, about 1/2 inch thick. Fold the dough into thirds, like a letter. Rotate the dough 90 degrees and repeat the rolling and folding process 3-4 more times. This process creates the layers in the puff pastry.

6. Chill the Dough:

• Wrap the folded dough in plastic wrap and refrigerate for at least 1 hour before using. This will help solidify the butter and make the dough easier to work with.

7. Use the Dough:

• After chilling, the gluten-free puff pastry is ready to be rolled out and used in your favorite recipes. Be sure to keep the dough as cold as possible while working with it.

Chef Brooke Silk's Notes:

Butter Temperature: The key to a successful puff pastry is keeping the butter as cold as possible. If at any point the butter starts to soften, chill the dough before continuing.

Handling: Gluten-free dough can be more fragile than regular dough, so handle it gently. If it cracks, just press it back together.

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