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Tremendous Flaky Gluten Free Puff Pastry


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

Bounce to Recipe

Making gluten free puff pastry is all about conserving your substances chilly, dealing with all the pieces correctly, and folding and rolling the dough the instantly. When 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 a whole lot of layers of flour and butter which might be stored chilly till they go into the oven, the place the butter expands and separates the layers of flour and produces that lovely, scrumptious, elegant buttery flakiness. Gluten free puff pastry is similar laminated dough, with all of the butter, flaky layers, made with gluten free flour instead of typical 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 several correct puff pastry could be. After all, you should utilize it wherever you may need ever thought to make use of puff pastry, typical or gluten free. However that is not all.

The recipe calls for under 4 substances (gluten free flour mix, butter, water, and salt) in precisely the correct proportions—and this submit gives an intensive clarification of how and why you make the magic occur. Your confidence that you could 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 will likely 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 have to be rolled and folded a number of occasions in what are referred to as “turns,” and chilled after every set of two turns.

Tough puff pastry, also referred to as “fast puff pastry,” is made with a single pastry dough, moderately than two elements, that accommodates giant chunks of chilly butter scattered all through gluten free flour. It is laminated, or rolled and folded in a similar way to how we make layered buttermilk biscuits.

Tough puff pastry creates beautiful 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.

Methods to make gluten free puff pastry

There are two elements to any puff pastry recipe: the bottom dough and the butter packet. The bottom dough is fabricated from flour, butter, and water. The butter packet is fabricated from 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 occasions, chilling after every set of two rolling-and-folding classes (every referred to as a “flip”).

Methods to make the bottom dough for puff pastry

The bottom dough is what we use to encase the butter packet. The tactic 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 objective 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.

It’s also possible to use a mixing spoon to flatten the butter by urgent it down in opposition to the aspect 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.

Methods to make the butter packet

The subsequent process is to make the butter packet. It may be a bit trickier because it does take a little bit of follow, however so long as you perceive what your aim is ultimately, you can modify 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 vast 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 no less than as soon as so you may 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 evenly with extra flour wherever it turns into sticky and proceed to work.

If the butter begins to really feel greasy, cowl it and refrigerate it till it corporations up, then proceed to form it. When you’ve the right form, cowl and refrigerate the packet till it feels agency however not exhausting.

Methods to mix the bottom dough and the butter packet

As soon as each the elements, the bottom dough and the butter packet, have been shaped and refrigerated till agency however not exhausting, 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 prime of the dough.

Take away the butter packet to the aspect, and you will have a 6-inch sq. base dough with the define of the butter packet within the heart. It could actually make the subsequent steps simpler if you happen to place and rating the butter packet at a forty five° angle to the bottom dough, as if it had been a diamond on prime 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 prime, 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 through the lamination (rolling and folding) course of described beneath, maintain it shifting and sprinkle the floor, dough, and even rolling pin evenly with flour to forestall sticking.

Methods 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 method 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 increase within the oven, which is what creates the flaky layers that make puff pastry so beautiful.

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 named one “flip.” You’ll be able to refrigerate the dough after every “flip” to make sure that the butter stays stable, nevertheless it’s simply as efficient to finish the turns in pairs and refrigerate for half-hour in between every set.

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

When 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 would like 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 may roll it with out the dough cracking, and proceed with the ultimate 2 turns.

Methods to maintain monitor of the variety of turns accomplished

It is simple to lose monitor of the variety of turns which were accomplished. The primary two turns occur proper after you’ve got mixed the bottom dough and butter packet, however after that it may get complicated. I discover it’s totally 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 may have 2 knuckle marks. After the second 2, 4 marks. That means, if you happen to select to finish the ultimate 2 turns later, you will not should depend on excellent reminiscence to make certain you are not over-rolling.

What occurs if you happen to full greater than 6 turns?

After 6 turns, you will have actually a whole lot of layers for the reason that 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 increase within the oven. The dough will nonetheless be flaky, however a lot much less so.

Suggestions for making excellent gluten free puff pastry

Hold the substances chilly

In pastry-making, the butter is stored chilly earlier than going into the new oven. Like ice, when butter is chilly, it contracts or is made smaller. When it’s heated shortly, like in an oven, it expands. When the butter is in lots of, many layers, and is surrounded on each aspect 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, moderately than melting into the encircling dough. When you attempt to form the butter packet when the butter is rock stable, you will discover it virtually unattainable to form.

When you start with barely hotter butter in creating the packet, you may form it as you want, after which chill it till it is agency. It should 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 have to be chilly

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

Troubleshooting gluten free puff pastry

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

Hold 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 cope with sticky gluten free pastry dough

This recipe begins with absolutely the minimal quantity of all objective 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 via and is uncovered. Simply sprinkle evenly with extra gf flour, and maintain rolling!

What to do once you gf puff pastry is simply too exhausting 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 in all probability simply rushed a kind of steps, so pop the dough again within the fridge and start once more.

Making gluten free puff pastry prematurely

Making puff pastry does not require a ton of lively time, however since first the two elements after which the assembled dough have to be refrigerated a number of occasions through the course of, it may total be time consuming.

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

In my expertise, rolled out and accomplished gluten free puff pastry does not freeze properly because it tends to crack once 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 may roll it into its supposed form. That results in compressed layers.

However you may nonetheless make puff pastry dough now even if you happen to do not plan to make use of it instantly. There are two methods you may deal with that:

Form the puff pastry into its remaining kind

If you know the way you intend to make use of the puff pastry, full all 6 turns, chill for half-hour, after which roll the dough into its remaining 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 may 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 via the 4th flip, you may 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, once you’re almost prepared to make use of it, let it sit at room temperature till you may 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

Choosing the proper gluten free flour mix

It is comprehensible to suppose {that a} recipe that requires an “all objective gluten free flour” will work with any all objective 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 substances.

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

I nonetheless get emails from readers who’re very annoyed 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 Purple 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. Hold 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 relax till agency once more.

Water

To keep away from any disagreeable tastes out of your water, attempt utilizing filtered water (not spring water and undoubtedly not glowing water). And ensure it has been chilled with ice (however add the ice after you’ve got measured the water, for the reason that ice does not rely within the quantity measurement).

The quantity of ice water you will find yourself utilizing is dependent upon many elements, which is why I present a spread within the recipe. When 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 may at all times add extra however you may’t take it out. When you do add an excessive amount of water, you may 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 can not promise they will create the exact flaky layers all of us love! Ensure to not use Cup4Cup if it’s essential be dairy-free, because it accommodates milk powder.

Gluten free, vegan puff pastry dough

When you change the butter with a dairy free different, your gluten free puff pastry recipe will likely be vegan.

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

Gluten free puff pastry recipe concepts

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

Methods to make gluten free apple turnovers with puff pastry

One in all 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 crammed with 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 best way 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 forestall 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 no less than 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 all the pieces 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 stunning, layered gf pastry dough. And it might be an ideal topping for gluten free rooster pot pie.

They’re additionally beautiful simply crammed with 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 take advantage of 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 remember that they’re softer than typical butter, so they could not create the right layered construction.

What measurement 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 acquainted with 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 measurement.

Can I make a smaller batch of this puff pastry?

Sure, you may make solely a portion of this recipe. To scale down the variety of substances, simply modify the “yield” part within the recipe card beneath. Nonetheless, the language of the recipe won’t modify accordingly, so you will have to make use of the scale directions as proportions.
For instance, if you happen to minimize the recipe in half, you will 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 know 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 almost certainly wasn’t correctly distributed all through the dough. That may occur for a lot of causes, however the most typical is that the butter melted throughout preparation, so melted into the dough, moderately than being layered alternately, and stored chilly.
If it puffed however did not puff rather a lot, you’ll 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 occasions extra to make it workable.

Why is my puff pastry oily?

Puff pastry typically solely turns into oily when the butter hasn’t remained stable throughout shaping. It should 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 best option to put together gluten free puff pastry forward of time is to form it into its remaining form, and freeze it as formed. You’ll be able to even fill and bake it proper from frozen if it does not should be formed once more.
It’s also possible to full the dough solely via 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 may 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

Methods 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. Be taught 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 from going darkish

Elements

For the bottom dough

  • 2 cups (280 g) all objective gluten free flour mix plus extra for sprinkling (my Higher Than Cup4Cup Flour work greatest right here; click on via for full element on applicable blends)
  • 1 teaspoon xanthan gum omit in case your mix already accommodates 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 rely in quantity measurement), plus extra as obligatory

For the butter packet

  • 4 tablespoons (35 g) all objective gluten free flour mix any of my really helpful 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 substances, 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 bit of plastic wrap and wrap tightly. Place within the fridge to relax till agency when 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 prime of the flour into 4 teams of two pats, touching each other, making a grid 2 vast 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 evenly with further flour as obligatory to forestall sticking.

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

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

  • Wrap the butter packet tightly in plastic wrap and place it within the freezer to relax 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 evenly floured floor. Sprinkle evenly with extra flour, and press and roll the dough till it’s clean, folding it over on itself as obligatory.

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

  • Evenly 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 forestall the rolling pin from sticking to the dough and transfer the dough often.

  • 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 pair 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 vast x 12-inches lengthy.

  • Everytime you’re dealing with the uncooked dough, sprinkle it evenly with flour to forestall sticking, and shift and switch the dough often. Beginning at a brief aspect, 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 quick aspect 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 measurement and form as earlier than (5 inches x 12 inches).

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

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

  • Cowl the dough with plastic wrap tightly and place within the fridge for no less than half-hour.

Full the third & 4th turns.

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

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

  • Flip the dough 90° so the quick aspect of the folded dough is dealing with you. Sprinkle the dough evenly with further 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 measurement and form as earlier than (5 inches x 12 inches).

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

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

  • Cowl the dough with plastic wrap tightly and place within the fridge for no less than half-hour.

  • When you plan to make use of the dough immediately, proceed on to the ultimate steps of preparation. If not, maintain the dough, wrapped very tightly, within the fridge till about 1 hour earlier than you would like 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 simply too stiff to roll, permit it to take a seat at room temperature for 15 to twenty minutes. When it is prepared, unwrap it, and evenly flour the skin as soon as once more.

  • Flip the dough 90° so the quick aspect of the folded dough is dealing with you. Sprinkle the dough evenly with further 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 measurement and form as earlier than (5 inches x 12 inches).

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

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

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

  • Wrap tightly and refrigerate for no less than 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 typical puff pastry. This full recipe makes the equal of about 3 sheets of typical frozen packaged puff pastry.

Notes

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

Diet

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. Be taught 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 from going darkish

Elements

For the bottom dough

  • 2 cups (280 g) all objective gluten free flour mix plus extra for sprinkling (my Higher Than Cup4Cup Flour work greatest right here; click on via for full element on applicable blends)
  • 1 teaspoon xanthan gum omit in case your mix already accommodates 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 rely in quantity measurement), plus extra as obligatory

For the butter packet

  • 4 tablespoons (35 g) all objective gluten free flour mix any of my really helpful 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 substances, 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 bit of plastic wrap and wrap tightly. Place within the fridge to relax till agency when 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 prime of the flour into 4 teams of two pats, touching each other, making a grid 2 vast 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 evenly with further flour as obligatory to forestall sticking.

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

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

  • Wrap the butter packet tightly in plastic wrap and place it within the freezer to relax 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 evenly floured floor. Sprinkle evenly with extra flour, and press and roll the dough till it’s clean, folding it over on itself as obligatory.

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

  • Evenly 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 forestall the rolling pin from sticking to the dough and transfer the dough often.

  • 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 pair 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 vast x 12-inches lengthy.

  • Everytime you’re dealing with the uncooked dough, sprinkle it evenly with flour to forestall sticking, and shift and switch the dough often. Beginning at a brief aspect, 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 quick aspect 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 measurement and form as earlier than (5 inches x 12 inches).

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

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

  • Cowl the dough with plastic wrap tightly and place within the fridge for no less than half-hour.

Full the third & 4th turns.

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

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

  • Flip the dough 90° so the quick aspect of the folded dough is dealing with you. Sprinkle the dough evenly with further 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 measurement and form as earlier than (5 inches x 12 inches).

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

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

  • Cowl the dough with plastic wrap tightly and place within the fridge for no less than half-hour.

  • When you plan to make use of the dough immediately, proceed on to the ultimate steps of preparation. If not, maintain the dough, wrapped very tightly, within the fridge till about 1 hour earlier than you would like 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 simply too stiff to roll, permit it to take a seat at room temperature for 15 to twenty minutes. When it is prepared, unwrap it, and evenly flour the skin as soon as once more.

  • Flip the dough 90° so the quick aspect of the folded dough is dealing with you. Sprinkle the dough evenly with further 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 measurement and form as earlier than (5 inches x 12 inches).

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

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

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

  • Wrap tightly and refrigerate for no less than 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 typical puff pastry. This full recipe makes the equal of about 3 sheets of typical frozen packaged puff pastry.

Notes

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

Diet

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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