Making puff pastry can be a challenge, and without the help of the gluten can be a serious business. But we’ve got you covered, and this recipe can really come in handy if you want to give yourself the opportunity of success.
I cannot stress this point enough that the ingredients’ temperature is what makes this recipe work. Everything must be freezing cold, but not frozen! This pastry will not take you a whole afternoon, and resting times are very short. This method is also called rough puff, and you’ll see why in the recipe below.
For 250gr of pastry, prep time 10 minutes + 30 minutes for resting.
- 140g gluten-free flour
- 70g cold butter
- 1 egg
- 30ml vegetable oil
- Enough of cold water (store it in the freezer for 30 minutes)
- 1 tsp vinegar
- ½ teaspoon baking powder
1 – Grate the cold butter and store it in the freezer. In a bowl, mix flour, salt and baking powder and whisk in one egg.
2 – Add in vegetable oil, vinegar and a few tablespoons of iced cold water, enough to knead the ingredients into a dough.
3 – Roll-out the dough between two sheets of parchment paper. Spread half of the frozen grated butter in the middle and fold the sides on top. Sprinkle some gluten-free flour and roll-out, then gently fold the sides. Rest it in the fridge for 30 minutes. The folding motion is crucial to obtain the layers of puff pastry. Once rested, repeat step 3 for the remaining butter, fold the pastry twice more, and it will be ready to use!
Tips and tricks
The temperature of the ingredients is crucial for a successful outcome. Ensure you keep flour, water and butter in the freezer for at least 30 minutes before starting the prep of the pastry.
Freeze the pastry until you are ready to use it and thaw it in the fridge.
Vinegar together with the baking powder will help with the raising of the layers, giving your pastry a very puffy look and taste.