Gluten Free Puff Pastry

Prep Time 30 mins
Cook Time 20 mins
Rest Time 2 hrs
Total Time 2 hrs 50 mins
Difficulty: Intermediate
Cooking Temp: 200  C
Ingredients
  • • 1½ cups gluten-free 1:1 flour blend (with xanthan gum)
  • • 1 cup cold unsalted butter, cubed small (2 sticks)
  • • ½ cup ice water, added gradually
  • • ½ tsp salt
  • • 1 tsp lemon juice
Instructions
  1. 1
    1. Whisk GF flour and salt in a large cold bowl.
  2. 2
    2. Cut in cold butter with pastry cutter until mixture resembles coarse crumbs with pea-size butter pieces.
  3. 3

    3. Stir in lemon juice. Add ice water 1 tbsp at a time until dough just clumps together.

  4. 4
    4. Shape into flat disc, wrap tightly, refrigerate 1 hour minimum.
  5. 5
    5. Roll into 8x12-inch rectangle between parchment sheets. Fold into thirds. Rotate 90°. Repeat 3–4 times.
  6. 6
    6. Wrap and refrigerate another 1 hour.
  7. 7
    7. Roll to desired thickness. Cut, fill, seal, egg wash. Bake at 400°F (200°C) for 18–22 minutes until deeply golden. Check at 16 minutes.
Note

Use parchment to avoid over-flouring the dough.

Keep everything cold to ensure flaky layers.

Dough can be frozen for up to 1 month.

Keywords: gluten free puff pastry
Read it online: https://www.showergourmet.com/recipe/gluten-free-puff-pastry/