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.