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Tremendous Flaky Gluten Free Puff Pastry


This gluten free puff pastry recipe makes buttery, flaky, elegant pastry. Study the secrets and techniques to creating it proper the very first time!

Soar to Recipe

Making gluten free puff pastry is all about conserving your components chilly, dealing with the whole lot correctly, and folding and rolling the dough the instantly. In case you’ve ever had hassle understanding the butter packet, or the “turns” that create all these flaky layers, this clear, step-by-step recipe is all you want.

Two pieces of light tan raw puff pastry dough each folded in half on white paper

What’s gluten free puff pastry?

Puff pastry is a laminated dough with finally lots of of layers of flour and butter which are stored chilly till they go into the oven, the place the butter expands and separates the layers of flour and produces that stunning, scrumptious, elegant buttery flakiness. Gluten free puff pastry is identical laminated dough, with all of the butter, flaky layers, made with gluten free flour instead of standard flour.

Why that is the one gluten free puff pastry recipe you want

This gf puff pastry recipe shouldn’t be solely buttery and flaky, like all correct puff pastry could be. After all, you should utilize it anyplace you may need ever thought to make use of puff pastry, standard or gluten free. However that is not all.

The recipe calls for less than 4 components (gluten free flour mix, butter, water, and salt) in precisely the appropriate proportions—and this publish gives an intensive rationalization of how and why you make the magic occur. Your confidence which you can have this particular pastry dough again in your life is within the particulars.

You’ll be able to watch me make the dough within the video and attempt to mimic the method, however when you perceive why we take every step, excellent gf puff pastry can be second nature very quickly.

Overhead view of puff pasty

Conventional gluten free puff pastry vs. gluten free tough puff pastry

This recipe is for conventional gluten free puff pastry utilizing a chilly butter packet that we wrap in a easy base gluten free pastry dough. It should be rolled and folded a number of instances in what are referred to as “turns,” and chilled after every set of two turns.

Tough puff pastry, also called “fast puff pastry,” is made with a single pastry dough, relatively than two components, that incorporates giant chunks of chilly butter scattered all through gluten free flour. It is laminated, or rolled and folded similarly to how we make layered buttermilk biscuits.

Tough puff pastry creates pretty layers, too. It is just a bit much less elegant and never an excessive amount of simpler than conventional puff pastry like this recipe, which produces virtually infinite layers of flaky pastry.

Learn how to make gluten free puff pastry

There are two components to any puff pastry recipe: the bottom dough and the butter packet. The bottom dough is product of flour, butter, and water. The butter packet is product of butter and flour (however largely butter).

You make every half individually, then mix them right into a single dough. Lastly, you roll out the dough and fold it over on itself a complete of 6 instances, chilling after every set of two rolling-and-folding classes (every referred to as a “flip”).

Learn how to make the bottom dough for puff pastry

The bottom dough is what we use to encase the butter packet. The strategy is similar to making pie crust.

metal mixing bowl with flour and salt, with diced yellow butter mixed in, then in a small round of light tan dough in the bowl then on a gray surface

Start by whisking collectively the all function gluten free flour mix and salt in a big mixing bowl. Add chilly, chopped unsalted butter. Toss the butter within the flour, after which press every of the items of chopped butter flat between your thumb and forefinger.

You may also use a mixing spoon to flatten the butter by urgent it down towards the facet or backside of the bowl. Don’t try and crumble the butter in order that the combination is merely grainy or like sand. You need the butter to remain stable.

Add ice water to the combination till it comes collectively. There should not be any crumbly bits, however the dough additionally shouldn’t be moist. Press the dough right into a disk, wrap tightly, and refrigerate.

Learn how to make the butter packet

The subsequent job is to make the butter packet. It may be a bit trickier because it does take a little bit of apply, however so long as you perceive what your aim is in the long run, you can regulate as you go alongside.

chunks of butter with some flour in one image, pressed together in a square in another

You may start with 2 sticks of chilly unsalted butter, every chopped into 4 chunks of two tablespoons every. Sprinkle some flour on a flat floor, then prepare the chunks of butter right into a grid 2 chunks extensive by 4 chunks.

Sprinkle the highest with extra flour, and start to pound and roll the butter with the aim of flattening the grid and urgent the pats of butter along with each other. You need the butter packet to be chilly, however pliable sufficient to fold over on itself a minimum of as soon as so you possibly can press and roll it out right into a 4-inch sq..

The butter will heat as you deal with it, and turn out to be a bit sticky. That is to be anticipated. Simply sprinkle frivolously with extra flour anyplace it turns into sticky and proceed to work.

If the butter begins to really feel greasy, cowl it and refrigerate it till it companies up, then proceed to form it. When you might have the correct form, cowl and refrigerate the packet till it feels agency however not laborious.

Learn how to mix the bottom dough and the butter packet

As soon as each the components, the bottom dough and the butter packet, have been shaped and refrigerated till agency however not laborious, it is time to mix them. The aim right here is to layer the dough each above and beneath the butter for a stack of three layers, like a butter sandwich.

Light tan disk of dough on light tan pastry board sprinkled with flour, rolled out into a square, with flat yellow butter square on top

First, roll out the chilled base dough into an roughly 6-inch sq.. Then, place the butter packet on within the heart, and use a pointy edge like a bench scraper or a knife to attain the outlines of the butter packet on high of the dough.

Take away the butter packet to the facet, and you will have a 6-inch sq. base dough with the define of the butter packet within the heart. It may possibly make the following steps simpler in the event you place and rating the butter packet at a forty five° angle to the bottom dough, as if it had been a diamond on high of a sq..

Light tan round pastry board with rolled out dough with flat yellow butter square on top, and then dough wrapped around butter

Subsequent, roll out the 4 edges of the bottom dough from every of these rating marks out, then place the butter packet again on high, once more at that 45° angle. Use the rolled out dough to wrap it across the butter packet, fulling enclosing the butter within the dough. The flaps of base dough will overlap each other.

Everytime you’re rolling out the dough, both now or in the course of the lamination (rolling and folding) course of described beneath, hold it transferring and sprinkle the floor, dough, and even rolling pin frivolously with flour to stop sticking.

Learn how to laminate, or roll and fold, the puff pastry dough

The ultimate step within the course of is lamination, or the rolling and folding of the mixed base dough and butter packet. This system is what creates layers of alternating flour and dough that multiply as you go on.

Butter temperature stays crucial all through, since we do not ever need the butter to soften into the dough. If the butter is not stable between the layers of dough, it will not develop within the oven, which is what creates the flaky layers that make puff pastry so pretty.

Light tan dough rolled into a rectangle on light tan pastry board, folded in thirds, then rolled out again and folded in thirds again with 4 knuckle markings

Every time you roll out the mixed base dough and butter packet right into a rectangle, then fold it on itself from each side in thirds, as if it had been a enterprise letter, is known as one “flip.” You’ll be able to refrigerate the dough after every “flip” to make sure that the butter stays stable, but it surely’s simply as efficient to finish the turns in pairs and refrigerate for half-hour in between every set.

The whole variety of turns required to create lots of of layers of dough and butter is 6. If these turns are accomplished in pairs, you may chill the mixed dough for half-hour after turns 1 and a couple of, half-hour after 3 and 4, and half-hour extra after turns 5 and 6. After the ultimate half-hour, the dough needs to be rolled into no matter thickness it’s essential use the puff pastry.

In case you do not intend to make use of the puff pastry quickly after the ultimate “flip,” don’t full all 6 turns. Cease after the 4th flip, wrap the dough tightly and refrigerate it till about 1 hour earlier than you want to make use of it. While you’re prepared, take away the wrapped dough from the fridge, let it sit at room temperature for about 20 minutes or till you possibly can roll it with out the dough cracking, and proceed with the ultimate 2 turns.

Learn how to hold observe of the variety of turns accomplished

It is easy to lose observe of the variety of turns which were accomplished. The primary two turns occur proper after you have mixed the bottom dough and butter packet, however after that it could actually get complicated. I discover it is very helpful to mark the dough after every 2 turns with a floured knuckle with one mark for every of the finished turns.

So, after the primary 2 turns, your dough can have 2 knuckle marks. After the second 2, 4 marks. That manner, in the event you select to finish the ultimate 2 turns later, you will not need to depend on excellent reminiscence to make certain you are not over-rolling.

What occurs in the event you full greater than 6 turns?

After 6 turns, you may have actually lots of of layers because the variety of layers multiplies exponentially. At that time, there are diminishing returns from extra lamination. The dough tends to get compressed and the butter layers too skinny to truly develop within the oven. The dough will nonetheless be flaky, however a lot much less so.

Suggestions for making excellent gluten free puff pastry

Maintain the components chilly

In pastry-making, the butter is stored chilly earlier than going into the recent oven. Like ice, when butter is chilly, it contracts or is made smaller. When it’s heated rapidly, like in an oven, it expands. When the butter is in lots of, many layers, and is surrounded on each facet by the dough, it pushes out the dough and creates all these flaky layers we love.

Bigger items of butter can heat, however as soon as chilled will regain their unique form, relatively than melting into the encircling dough. In case you attempt to form the butter packet when the butter is rock stable, you may discover it virtually inconceivable to form.

In case you start with barely hotter butter in creating the packet, you possibly can form it as you want, after which chill it till it is agency. It’ll then retain its correct form throughout the remainder of the shaping—and through baking.

How the layers of gf puff pastry multiply, and why they should be chilly

After that first “flip,” the tripled dough is made up of three layers of butter surrounded in alternating style by 6 layers of dough. When the turns are repeated between 4 and 6 instances, the layers multiply exponentially.

Troubleshooting gluten free puff pastry

In case you’ve by no means made a so-called laminated pastry, gluten free or standard, it may be very helpful to have a couple of objectives in thoughts as you learn by way of the recipe after which start your work. Listed here are a few of these concepts:

Maintain your gluten free puff pastry from cracking

Is your dough cracking both as you wrap it across the butter packet, or after the primary flip? It is too chilly! Let it heat up simply sufficient to make it pliable (however not a lot that the butter melts)

How do take care of sticky gluten free pastry dough

This recipe begins with absolutely the minimal quantity of all function gluten free flour blends in each the gf pastry dough and the butter packet. As you roll the dough, you might discover that some butter breaks by way of and is uncovered. Simply sprinkle frivolously with extra gf flour, and hold rolling!

What to do whenever you gf puff pastry is just too laborious to deal with

You may discover that the recipe requires frequent refrigeration of the gf puff pastry dough after every step. In case your dough is troublesome to deal with, you most likely simply rushed a kind of steps, so pop the dough again within the fridge and start once more.

Making gluten free puff pastry upfront

Making puff pastry would not require a ton of energetic time, however since first the two components after which the assembled dough should be refrigerated a number of instances in the course of the course of, it could actually total be time consuming.

It is helpful to have the ability to make the dough forward of time, and that may completely be executed. It simply requires some planning. As soon as you have completed all of the turns, your gf puff pastry is prepared for use.

In my expertise, rolled out and accomplished gluten free puff pastry would not freeze properly because it tends to crack whenever you lastly work with it. As well as, you often find yourself having to roll and fold it, primarily finishing an additional flip or two, earlier than you possibly can roll it into its supposed form. That results in compressed layers.

However you possibly can nonetheless make puff pastry dough now even in the event you do not plan to make use of it instantly. There are two methods you possibly can deal with that:

Form the puff pastry into its last kind

If you understand how you intend to make use of the puff pastry, full all 6 turns, chill for half-hour, after which roll the dough into its last kind. That may be a 5-inch sq. for use to make an open tart. It may be as a turnover that you just fill, seal, and freeze.

Wrap the formed dough tightly and you’ll freeze it for about 3 months. Bake it from frozen, including a pair minutes onto baking time.

Solely full 4 “turns”

If the dough has solely been rolled and folded by way of the 4th flip, you possibly can mark the variety of turns within the dough, wrap it tightly and refrigerate it for about 5 days or freeze it for as much as 3 months.

Then, whenever you’re almost prepared to make use of it, let it sit at room temperature till you possibly can roll the dough easily, with out cracks, and full the ultimate 2 turns. Refrigerate for half-hour, and roll the dough into its supposed form and bake it.

A close up side view of the puff pastry

Gluten free puff pastry ingredient notes

Selecting the best gluten free flour mix

It is comprehensible to suppose {that a} recipe that requires an “all function gluten free flour” will work with any all function gluten free flour. Sadly, that’s by no means the case, as some blends merely aren’t good. They are often poorly balanced, have gritty rice flour, or simply different poor high quality or pointless components.

On this recipe, as in all my pastry recipes, you should utilize any of my advisable all function gf flour blends, specifically Higher Batter basic mix gluten free flour or Cup4Cup gluten free flour (or both of my “mock” blends of every). Cup4Cup works notably properly right here, because it’s balanced most like a pastry flour itself.

I nonetheless get emails from readers who’re very pissed off with a recipe, telling me they adopted the recipe “to a T” and that it failed. They’re offended! However most of the time, they used a flour mix that simply will not work, like GFJules or Bob’s Crimson Mill gf blends.

Unsalted butter

Since butter is the star of the gluten free puff pastry present, attain for good high quality butter at any time when doable. Maintain your butter chilly, however not so chilly that it has sharp edges.

The trick is rarely to let the butter really soften or turn out to be greasy, however to work with it when it is considerably pliable. Then, when dealing with the butter and the dough start to heat it up, the puff pastry dough goes again within the fridge to sit back till agency once more.

Water

To keep away from any disagreeable tastes out of your water, attempt utilizing filtered water (not spring water and positively not glowing water). And ensure it has been chilled with ice (however add the ice after you have measured the water, because the ice would not depend within the quantity measurement).

The quantity of ice water you may find yourself utilizing is determined by many components, which is why I present a variety within the recipe. In case you use a starchier mix, like Cup4Cup, or if the air in your kitchen is dry and/or chilly, you might want a bit extra water.

All the time add water slowly, since you possibly can all the time add extra however you possibly can’t take it out. In case you do add an excessive amount of water, you possibly can rescue the dough by including a bit extra gluten free flour mix, however you do not need to chase your tail by including an excessive amount of water, then an excessive amount of flour because the ingredient ratios will change.

Gluten free puff pastry substitutions

Gluten free, dairy free puff pastry dough

If you would like to attempt making this recipe dairy free, I counsel changing the unsalted butter with vegan butter. Soften and Miyoko’s Kitchen are my favourite manufacturers, however they’re softer than butter so I am unable to promise they will create the exact flaky layers all of us love! Make sure to not use Cup4Cup if it’s essential be dairy-free, because it incorporates milk powder.

Gluten free, vegan puff pastry dough

In case you substitute the butter with a dairy free various, your gluten free puff pastry recipe can be vegan.

Light brown triangle apple turnovers with puff pastry on small white plate

Gluten free puff pastry recipe concepts

In concept, it is simple to think about the best way to use your gluten free puff pastry. However it may be laborious to resolve what to do with all that stunning pastry dough! Listed here are a couple of of my favourite puff pastry functions:

Learn how to make gluten free apple turnovers with puff pastry

One in every of my favourite methods to make use of puff pastry is to make fruit turnovers, just like the apple turnovers you see above. They’re gentle and flaky, and full of cooked fruit filling that will get heat and gooey within the oven. They’re so good proper out of the oven!

To make gluten free apple turnovers, roll out your ready gluten free puff pastry dough into 5-inch squares (every about 1/4-inch thick). Within the heart of every sq., leaving about 3/4-inch naked all the way in which across the perimeter, place about 1.5 tablespoons of ready.

To arrange the apples, peel, core, and cube an apple. Place the diced apple in a small saucepan, add brown sugar, cinnamon and a splash of water to stop the apples from burning, and cook dinner it down on the stovetop till fork tender.

Brush the perimeters of the puff pastry sq. throughout with egg wash. Then, flip the pastry over on itself like a triangle to encase the filling. Crimp throughout the two flat edges of the triangle with the tines of a fork.

Refrigerate the uncooked crammed and formed turnovers for a minimum of 20 minutes. Brush them throughout with egg wash, and bake 20-25 minutes at 400°F till uniformly golden brown. Let cool briefly and luxuriate in!

Different doable makes use of for gluten free puff pastry

This recipe is ideal for the whole lot from tremendous simple candy desserts, just like the open apple tart you see within the picture above or as a pie crust alternative in our gluten free strawberry galette.

We have additionally made a gf asparagus tart with this lovely, layered gf pastry dough. And it might be an ideal topping for gluten free rooster pot pie.

They’re additionally pretty simply full of pastry cream or whipped cream and a few recent berries, like an much more particular strawberry shortcake.

light tan pastry dough rolled out and folded in thirds like a business letter on light tan pastry board

FAQs

Can I exploit vegan butter on this gluten free pastry dough recipe?

You’ll be able to attempt utilizing Miyoko’s Kitchen model or Soften model vegan butter on this recipe, however take into account that they’re softer than standard butter, so they could not create the correct layered construction.

What dimension gluten free puff pastry sheet does this recipe make?

This recipe for puff pastry creates about 30% extra puff pastry than the 2-sheet Pepperidge Farm puff pastry bins that you could be be aware of from the grocery retailer. Every of these two sheets is about 9 ounces, and measures about  9.75-inches x 10.5-inches x ⅜-inch. This recipe will make 3 of these sheets, with that weight and dimension.

Can I make a smaller batch of this puff pastry?

Sure, you can also make solely a portion of this recipe. To scale down the variety of components, simply regulate the “yield” part within the recipe card beneath. Nevertheless, the language of the recipe is not going to regulate accordingly, so you may have to make use of the dimensions directions as proportions.
For instance, in the event you minimize the recipe in half, you may roll out the bottom dough right into a 3-inch sq. and the butter packet right into a 2-inch sq.. You may minimize the butter into 2 chunks and create a 2×2 grid to roll out. The structure you are attempting to create stays the identical, which is a part of why it is so essential to grasp not solely what we’re doing, by why we’re doing it.

Can you purchase packaged gluten free puff pastry?

Sure! There are two manufacturers of gluten free puff pastry that I’ve seen in grocery shops: Schar Gluten-Free Puff Pastry, and GeeFree Puff Pastry Sheets. I have not tried any of them, although, so I haven’t got an opinion about how good they’re!

Why did not my puff pastry puff up?

In case your puff pastry is not rising into flaky layers within the oven, the butter probably wasn’t correctly distributed all through the dough. That may occur for a lot of causes, however the commonest is that the butter melted throughout preparation, so melted into the dough, relatively than being layered alternately, and stored chilly.
If it puffed however did not puff rather a lot, you might have accomplished extra turns than 6, or accomplished all 6 turns and frozen or refrigerated the dough with out utilizing it and needed to roll it out a number of instances extra to make it workable.

Why is my puff pastry oily?

Puff pastry usually solely turns into oily when the butter hasn’t remained stable throughout shaping. It’ll leak out as any recipe with an excessive amount of heat butter would.

Can I freeze the gluten free puff pastry dough uncooked?

Sure! The simplest option to put together gluten free puff pastry forward of time is to form it into its last form, and freeze it as formed. You’ll be able to even fill and bake it proper from frozen if it would not need to be formed once more.
You may also full the dough solely by way of flip 4, then wrap it tightly and refrigerate or freeze the dough. While you’re almost prepared to make use of it, let the dough sit at room temperature till you possibly can roll it with out having it crack and full the ultimate 2 turns.

Overhead image of gold brown puff pastry square with strawberries, blueberries and raspberries in center

Learn how to make gluten free puff pastry, step-by-step

Gluten Free Puff Pastry | Tremendous Flaky Pastry Dough

This gluten free puff pastry recipe makes buttery, flaky, elegant pastry. Study the secrets and techniques to creating it proper the very first time!

Course: Pastry

Delicacies: French

Prep Time: 1 hour

Chilling time: 2 hours

Whole Time: 3 hours

Yield: 1.75 kilos uncooked dough

Stop your display screen from going darkish

Substances

For the bottom dough

  • 2 cups (280 g) all function gluten free flour mix plus extra for sprinkling (my Higher Than Cup4Cup Flour work greatest right here; click on by way of for full element on applicable blends)
  • 1 teaspoon xanthan gum omit in case your mix already incorporates it
  • ¾ teaspoon kosher salt
  • 4 tablespoons (56 g) unsalted butter diced and stored chilly
  • ½ cup (4 fluid ounces) chilly water iced (ice doesn’t depend in quantity measurement), plus extra as obligatory

For the butter packet

  • 4 tablespoons (35 g) all function gluten free flour mix any of my advisable blends will do, with or with out xanthan gum, plus extra for sprinkling
  • 16 tablespoons (224 g) unsalted butter very chilly

Directions

First, make the bottom dough.

  • In a big bowl, place the two cups flour and salt, and blend or whisk to mix properly. Add the chopped unsalted butter and toss to mix. Press every chunk of butter flat between your thumb and forefinger.

  • Create a properly within the dry components, and add 1/2 cup of ice water to the middle. Stir the combination to mix. Add extra ice water by the tablespoon till the dough stays collectively when pressed.

  • Press the dough right into a ball, place it onto a chunk of plastic wrap and wrap tightly. Place within the fridge to sit back till agency whilst you make the butter packet.

Make the butter packet.

  • Mud a sheet of parchment paper or naked flat floor with 2 tablespoons of flour. Chop the 2 sticks of butter every by cross-section into 4 equal-sized chunks of two tablespoons every. You may have 8 pats of butter.

  • Prepare the pats of butter on high of the flour into 4 teams of two pats, touching each other, making a grid 2 extensive by 4 tall. Sprinkle the butter with the remaining 2 tablespoons flour.

  • Utilizing a French rolling pin, pound the butter to start to flatten it and to press the pats of butter collectively. Press and roll the rolling pin till the pats be part of collectively and make one butter packet about 1/2-inch thick, sprinkling frivolously with additional flour as obligatory to stop sticking.

  • If the butter begins to get greasy, sprinkle it frivolously with flour, and refrigerate it till it companies up.

  • Fold the butter in half, and roll and pound it once more till flat, and repeat the method till you might have a butter packet that’s about 4-inches sq..

  • Wrap the butter packet tightly in plastic wrap and place it within the freezer to sit back for about 5 minutes, or within the fridge for about 20 minutes, or till starting to agency.

Mix base dough and butter packet.

  • Take away the chilled base dough from the fridge, and place it on a frivolously floured floor. Sprinkle frivolously with extra flour, and press and roll the dough till it’s clean, folding it over on itself as obligatory.

  • Press it into a few 6-inch spherical. Unwrap and place the chilled butter packet within the heart of the spherical of dough.

  • Frivolously rating the perimeter of the butter packet, and set the butter packet apart.

  • Mud the highest of the dough as soon as extra with flour, and roll out the dough from the 4 scoring marks and out, away from the middle of the dough, to create 4 flaps.

  • Mud with extra flour as obligatory to stop the rolling pin from sticking to the dough and transfer the dough steadily.

  • Place the butter packet again within the heart of the dough, and fold the 4 flaps onto the butter such as you would the underside of a cardboard field. Press the dough across the butter packet to seal it in.

Full “turns” 1 and a couple of.

  • Sprinkle the highest of the dough with flour, and roll the dough away from you into an extended rectangle that’s about 5-inches extensive x 12-inches lengthy.

  • Everytime you’re dealing with the uncooked dough, sprinkle it frivolously with flour to stop sticking, and shift and switch the dough steadily. Beginning at a brief facet, fold the rectangle in thirds as you’d a enterprise letter. That is the primary “flip.”

  • You’ll do two turns at a time, after which wrap and refrigerate the dough in between.

  • Flip the dough 90° so the brief facet of the folded dough is dealing with you. Roll the dough away from you once more into one other lengthy rectangle, in roughly the identical dimension and form as earlier than (5 inches x 12 inches).

  • Fold in the identical method, as soon as once more, beginning at a brief facet and folding in thirds such as you would a enterprise letter

  • You’ve simply accomplished the primary two “turns.” With a floured knuckle, make two impressions on the dough, to symbolize the completion of two turns.

  • Cowl the dough with plastic wrap tightly and place within the fridge for a minimum of half-hour.

Full the third & 4th turns.

  • Take away the chilled dough from the fridge. Unwrap it, and frivolously flour the skin as soon as once more.

  • With a brief facet of the folded dough dealing with you, roll away from you and into an extended rectangle the identical dimension as earlier than, about 5 inches extensive x 12 inches lengthy. That is flip #3.

  • Flip the dough 90° so the brief facet of the folded dough is dealing with you. Sprinkle the dough frivolously with additional flour if any spots turn out to be sticky. Roll the dough away from you once more into one other lengthy rectangle, in roughly the identical dimension and form as earlier than (5 inches x 12 inches).

  • Fold in the identical method, as soon as once more, beginning at a brief facet and folding in thirds such as you would a enterprise letter.

  • You’ve simply accomplished the second two “turns” (numbers 3 and 4). With a floured knuckle, make 4 impressions on the dough, to symbolize the completion of 4 turns in whole to date.

  • Cowl the dough with plastic wrap tightly and place within the fridge for a minimum of half-hour.

  • In case you plan to make use of the dough in the present day, proceed on to the ultimate steps of preparation. If not, hold the dough, wrapped very tightly, within the fridge till about 1 hour earlier than you want to make use of it. While you’re prepared, take away the wrapped dough from the fridge, and resume the recipe as instructed beneath.

Full the ultimate 2 turns (#5 and #6).

  • Take away the chilled dough from the fridge. If the dough is just too stiff to roll, enable it to sit down at room temperature for 15 to twenty minutes. When it is prepared, unwrap it, and frivolously flour the skin as soon as once more.

  • Flip the dough 90° so the brief facet of the folded dough is dealing with you. Sprinkle the dough frivolously with additional flour if any spots turn out to be sticky. Roll the dough away from you once more into one other lengthy rectangle, in roughly the identical dimension and form as earlier than (5 inches x 12 inches).

  • Fold in the identical method as earlier than, beginning at a brief facet and folding in thirds such as you would a enterprise letter. That is flip #5.

  • One last time, flip the dough 90° so the brief facet of the folded dough is dealing with you. Sprinkle the dough frivolously with additional flour if any spots turn out to be sticky. Roll the dough away from you once more right into a last lengthy rectangle, in roughly the identical dimension and form as earlier than (5 inches x 12 inches).

  • Fold in the identical method as earlier than, beginning at a brief facet and folding in thirds such as you would a enterprise letter. You’ve fully the ultimate flip.

  • Wrap tightly and refrigerate for a minimum of one other half-hour.

  • It’s now able to be rolled out and utilized in any recipe that you’d in any other case use standard puff pastry. This full recipe makes the equal of about 3 sheets of standard frozen packaged puff pastry.

Notes

Vitamin info is per pound of puff pastry dough, and is for informational functions solely. It shouldn’t be relied upon for medical or every other essential functions.

Vitamin

Energy: 1281kcal | Carbohydrates: 30g | Protein: 3g | Fats: 130g | Saturated Fats: 82g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 34g | Trans Fats: 5g | Ldl cholesterol: 344mg | Sodium: 1087mg | Potassium: 44mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 3998IU | Calcium: 41mg | Iron: 0.03mg

Close up view of spinach puff pastry on brown paper
A close up overhead view of a spinach puff pastry on white surface
Puff pastry on brown paper with spinach pastries below

Gluten Free Puff Pastry | Tremendous Flaky Pastry Dough

This gluten free puff pastry recipe makes buttery, flaky, elegant pastry. Study the secrets and techniques to creating it proper the very first time!

Course: Pastry

Delicacies: French

Prep Time: 1 hour

Chilling time: 2 hours

Whole Time: 3 hours

Yield: 1.75 kilos uncooked dough

Stop your display screen from going darkish

Substances

For the bottom dough

  • 2 cups (280 g) all function gluten free flour mix plus extra for sprinkling (my Higher Than Cup4Cup Flour work greatest right here; click on by way of for full element on applicable blends)
  • 1 teaspoon xanthan gum omit in case your mix already incorporates it
  • ¾ teaspoon kosher salt
  • 4 tablespoons (56 g) unsalted butter diced and stored chilly
  • ½ cup (4 fluid ounces) chilly water iced (ice doesn’t depend in quantity measurement), plus extra as obligatory

For the butter packet

  • 4 tablespoons (35 g) all function gluten free flour mix any of my advisable blends will do, with or with out xanthan gum, plus extra for sprinkling
  • 16 tablespoons (224 g) unsalted butter very chilly

Directions

First, make the bottom dough.

  • In a big bowl, place the two cups flour and salt, and blend or whisk to mix properly. Add the chopped unsalted butter and toss to mix. Press every chunk of butter flat between your thumb and forefinger.

  • Create a properly within the dry components, and add 1/2 cup of ice water to the middle. Stir the combination to mix. Add extra ice water by the tablespoon till the dough stays collectively when pressed.

  • Press the dough right into a ball, place it onto a chunk of plastic wrap and wrap tightly. Place within the fridge to sit back till agency whilst you make the butter packet.

Make the butter packet.

  • Mud a sheet of parchment paper or naked flat floor with 2 tablespoons of flour. Chop the 2 sticks of butter every by cross-section into 4 equal-sized chunks of two tablespoons every. You may have 8 pats of butter.

  • Prepare the pats of butter on high of the flour into 4 teams of two pats, touching each other, making a grid 2 extensive by 4 tall. Sprinkle the butter with the remaining 2 tablespoons flour.

  • Utilizing a French rolling pin, pound the butter to start to flatten it and to press the pats of butter collectively. Press and roll the rolling pin till the pats be part of collectively and make one butter packet about 1/2-inch thick, sprinkling frivolously with additional flour as obligatory to stop sticking.

  • If the butter begins to get greasy, sprinkle it frivolously with flour, and refrigerate it till it companies up.

  • Fold the butter in half, and roll and pound it once more till flat, and repeat the method till you might have a butter packet that’s about 4-inches sq..

  • Wrap the butter packet tightly in plastic wrap and place it within the freezer to sit back for about 5 minutes, or within the fridge for about 20 minutes, or till starting to agency.

Mix base dough and butter packet.

  • Take away the chilled base dough from the fridge, and place it on a frivolously floured floor. Sprinkle frivolously with extra flour, and press and roll the dough till it’s clean, folding it over on itself as obligatory.

  • Press it into a few 6-inch spherical. Unwrap and place the chilled butter packet within the heart of the spherical of dough.

  • Frivolously rating the perimeter of the butter packet, and set the butter packet apart.

  • Mud the highest of the dough as soon as extra with flour, and roll out the dough from the 4 scoring marks and out, away from the middle of the dough, to create 4 flaps.

  • Mud with extra flour as obligatory to stop the rolling pin from sticking to the dough and transfer the dough steadily.

  • Place the butter packet again within the heart of the dough, and fold the 4 flaps onto the butter such as you would the underside of a cardboard field. Press the dough across the butter packet to seal it in.

Full “turns” 1 and a couple of.

  • Sprinkle the highest of the dough with flour, and roll the dough away from you into an extended rectangle that’s about 5-inches extensive x 12-inches lengthy.

  • Everytime you’re dealing with the uncooked dough, sprinkle it frivolously with flour to stop sticking, and shift and switch the dough steadily. Beginning at a brief facet, fold the rectangle in thirds as you’d a enterprise letter. That is the primary “flip.”

  • You’ll do two turns at a time, after which wrap and refrigerate the dough in between.

  • Flip the dough 90° so the brief facet of the folded dough is dealing with you. Roll the dough away from you once more into one other lengthy rectangle, in roughly the identical dimension and form as earlier than (5 inches x 12 inches).

  • Fold in the identical method, as soon as once more, beginning at a brief facet and folding in thirds such as you would a enterprise letter

  • You’ve simply accomplished the primary two “turns.” With a floured knuckle, make two impressions on the dough, to symbolize the completion of two turns.

  • Cowl the dough with plastic wrap tightly and place within the fridge for a minimum of half-hour.

Full the third & 4th turns.

  • Take away the chilled dough from the fridge. Unwrap it, and frivolously flour the skin as soon as once more.

  • With a brief facet of the folded dough dealing with you, roll away from you and into an extended rectangle the identical dimension as earlier than, about 5 inches extensive x 12 inches lengthy. That is flip #3.

  • Flip the dough 90° so the brief facet of the folded dough is dealing with you. Sprinkle the dough frivolously with additional flour if any spots turn out to be sticky. Roll the dough away from you once more into one other lengthy rectangle, in roughly the identical dimension and form as earlier than (5 inches x 12 inches).

  • Fold in the identical method, as soon as once more, beginning at a brief facet and folding in thirds such as you would a enterprise letter.

  • You’ve simply accomplished the second two “turns” (numbers 3 and 4). With a floured knuckle, make 4 impressions on the dough, to symbolize the completion of 4 turns in whole to date.

  • Cowl the dough with plastic wrap tightly and place within the fridge for a minimum of half-hour.

  • In case you plan to make use of the dough in the present day, proceed on to the ultimate steps of preparation. If not, hold the dough, wrapped very tightly, within the fridge till about 1 hour earlier than you want to make use of it. While you’re prepared, take away the wrapped dough from the fridge, and resume the recipe as instructed beneath.

Full the ultimate 2 turns (#5 and #6).

  • Take away the chilled dough from the fridge. If the dough is just too stiff to roll, enable it to sit down at room temperature for 15 to twenty minutes. When it is prepared, unwrap it, and frivolously flour the skin as soon as once more.

  • Flip the dough 90° so the brief facet of the folded dough is dealing with you. Sprinkle the dough frivolously with additional flour if any spots turn out to be sticky. Roll the dough away from you once more into one other lengthy rectangle, in roughly the identical dimension and form as earlier than (5 inches x 12 inches).

  • Fold in the identical method as earlier than, beginning at a brief facet and folding in thirds such as you would a enterprise letter. That is flip #5.

  • One last time, flip the dough 90° so the brief facet of the folded dough is dealing with you. Sprinkle the dough frivolously with additional flour if any spots turn out to be sticky. Roll the dough away from you once more right into a last lengthy rectangle, in roughly the identical dimension and form as earlier than (5 inches x 12 inches).

  • Fold in the identical method as earlier than, beginning at a brief facet and folding in thirds such as you would a enterprise letter. You’ve fully the ultimate flip.

  • Wrap tightly and refrigerate for a minimum of one other half-hour.

  • It’s now able to be rolled out and utilized in any recipe that you’d in any other case use standard puff pastry. This full recipe makes the equal of about 3 sheets of standard frozen packaged puff pastry.

Notes

Vitamin info is per pound of puff pastry dough, and is for informational functions solely. It shouldn’t be relied upon for medical or every other essential functions.

Vitamin

Energy: 1281kcal | Carbohydrates: 30g | Protein: 3g | Fats: 130g | Saturated Fats: 82g | Polyunsaturated Fats: 5g | Monounsaturated Fats: 34g | Trans Fats: 5g | Ldl cholesterol: 344mg | Sodium: 1087mg | Potassium: 44mg | Fiber: 2g | Sugar: 0.1g | Vitamin A: 3998IU | Calcium: 41mg | Iron: 0.03mg

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