Flaky, buttery, light, golden, crisp, layered… that’s just a few adjectives to describe this gluten free rough puff pastry. Oh, and more-ish. So very more-ish.
I can confidently make a no win, no fee guarantee that your friends and family won’t believe this pastry is gluten free. Nestle it on top of a pot pie, twist it around a strong cheddar or smoother it in strawberry jam, this versatile recipe will show your guests how amazing gluten free pastry can really be.
This recipe is naturally gluten, oat, nut and booze free. It can be easily made dairy free with a few simple ingredient swaps.
1. Add the xanthan gum and salt to the gluten free plain flour and whisk together.
2. Add the cubed butter to the gluten free plain flour mixture and start to rub the butter into the gluten free flour until you have a large bread crumb consistency.
3. Using a mandoline slice or sharp knife, create narrow thin strips of cold butter and add to the bread crumb mixture. Using two forks, coat the sheets of butter in flour.
4. Begin to slowly incorporate the ice cold water into the butter and flour mixture, continuing to use the forks to combine together. Be careful to not allow the butter to merge together. Depending on the flour being used, you may need more or less water. The dough is ready once all of the flour is incorporated into water, but not sticky.
5. Use your hands to carefully press the pastry dough into a single ball, and place onto a large sheet of clingfilm. Loosely fold over the pastry dough into a rectangle shape and use a rolling pin to press and roll into shape. Place into the fridge for 30 minutes before folding. If your pastry is in the fridge for any longer, let it get back up to room temperature before rolling.
6. Use the letter fold method, folding the pastry into thirds, like a letter; and then rotate the dough 90 degrees, flattening the dough into another, smaller rectangle, and fold it into thirds again. Follow this step four times, placing the pastry dough into the fridge for 30 minutes between folds.
If you are preparing the gluten free rough puff pastry dough ahead of time, it will keep in the fridge tightly wrapped in clingfilm for one day before baking. Remember to allow it to come to room temperature before rolling.
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Add the xanthan gum and salt to the gluten free plain flour and whisk together.
Add the cubed butter to the gluten free plain flour mixture and start to rub the butter into the gluten free flour until you have a large bread crumb consistency.
Using a mandoline slice or sharp knife, create narrow thin strips of cold butter and add to the bread crumb mixture. Using two forks, coat the sheets of butter in flour.
Begin to slowly incorporate the ice cold water into the butter and flour mixture, continuing to use the forks to combine together. Be careful to not allow the butter to merge together. Depending on the flour being used, you may need more or less water. The dough is ready once all of the flour is incorporated into water, but not sticky.
Use your hands to carefully press the pastry dough into a single ball, and place onto a large sheet of clingfilm. Loosely fold over the pastry dough into a rectangle shape and use a rolling pin to press and roll into shape. Place into the fridge for 30 minutes before folding. If your pastry is in the fridge for any longer, let it get back up to room temperature before rolling.
Use the letter fold method, folding the pastry into thirds, like a letter; and then rotate the dough 90 degrees, flattening the dough into another, smaller rectangle, and fold it into thirds again. Follow this step four times, placing the pastry dough into the fridge for 30 minutes between folds.
Now the pastry is ready to be rolled on one last time for use, or can be kept in the fridge folded for up to two days.
In 2017 I joined the coeliac club and I knew that if I wanted to enjoy all the carby goodness I had been indulging in for 21 years, I needed to up my culinary game.
I created Lulu’s Free From to share recipes so, you too, can eat delicious food that doesn’t compromise on taste or texture and delivers on your dietary needs.