If there is one thing that is a challenge to find when you're eating gluten-free its a good flaky gluten-free puff pastry!
I understand that making things like pastries at home from scratch can take a little more time and effort, but trust me it's so worth it when it comes to things like this homemade gluten-free puff pastry...
An even better advantage of this is you will also know exactly what ingredients are used in the meals you're about to enjoy.
We used this puff pastry to make our favourite gluten-free sausage rolls, it also makes an incredible topping to a pot pie or you could use it to make a good old fashioned pasty - yum.
This gluten-free puff pastry recipe is easier than it may sound...
Add these dry ingredients to a sieve over your mixing bowl.
You can also add the xanthan gum if using, along with the baking powder and salt. Sift these into your bowl, this step with help remove any lumps that may be lurking in your flour mix.
Now it is time to add in the cubes of butter, you could also opt for coconut oil. We did half-half. Another tip you could try is instead of cubing the fat, grate it while it is cold. This may make it easier to incorporate into the flour mix.
Once you have added your choice of fat to the flour mix, you can start to work the butter into the flour to create a crumbly texture (see our video to see this technique).
Start to add the cold water, a splash at a time until the dough comes together into a ball. You don't want it to be too sticky or dry/crumbly. It needs to hold together well.
Wrap the dough or pop into an airtight container and refrigerate for at least 20 minutes. P.S it's a good thing if you see blotches of butter in the dough, that's exactly how you want it to look 🙂
When the dough is well chilled and firm to the touch, you can remove move it from the fridge and begin to roll it out on a pre-floured surface, to form a rectangular sheet. Fold the top third down to the centre, then the bottom third up and over that.
This folding technique adds air and encourages the pastry to puff. Fold as before, cover with cling film and chill for at least 20 minutes before rolling to use. See the video below for more tips to making our
200g self-raising gluten-free flour mix (we mixed our own - 75g white rice flour, 75g cassava, 50g tapioca flour + 1 teaspoon gluten-free baking powder)
½ tsp xanthan gum (omit if your blend already contains it)
150g cold butter, diced or grated (or half butter, half coconut oil)
½ tsp Himalayan salt
75ml cold water (or enough to make a dough)
- To make the rough puff pastry, sift the flour, xanthan gum, and salt into a large bowl. Add the butter/coconut oil in small chunks; add them to the bowl and rub them in loosely. You need to see bits of butter.
- Make a well in the bowl, and pour in about two-thirds of the cold water, mixing until you have a firm rough dough, adding extra water if needed. Cover and leave to rest for 20 minutes in the fridge
- Turn the dough out onto a lightly floured board. Knead it gently and form it into a smooth rectangle. Roll the dough in one direction only, until 3 times the width, about 20x50cm. Keep edges straight and even. Don’t overwork the lard streaks; you should have a marbled effect
- Fold the top third down to the centre, then the bottom third up and over that. Give the dough a quarter turn (to the left or right) and roll out again to three times the length. Fold as before, cover and chill for at least 20 minutes before rolling to use.