Gluten Free Puff Pastry

Ingredients

  • 200g FREEE White Bread Flour
  • ¼ tsp salt
  • 150ml water
  • 150g butter, chilled
  • flour, for dusting

Method

Gluten Free Puff Pastry

  1. Put the flour into a bowl, add the salt and stir to combine.
  2. Add the water and mix well.
  3. Using your hands gather everything together to form a ball of dough.
  4. If this does not happen easily add another teaspoon of water.
  5. Cover the dough ball and chill for 15 minutes.
  6. Cut the butter into 2mm/⅛” thick slices, spread them out on a plate and chill in the icebox for 15 minutes.

1st Folding

  1. Dust the work surface liberally with flour, place the dough in the middle and dust the dough with flour. Gently roll the dough into 20x30cm/8x12" rectangle.
  2. Place half of the chilled butter slices, in lines just touching each other, in the middle of the dough. Return the remaining slices to the fridge.
  3. Gently lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  4. Fold the dough in half pinching the pastry together to cover any exposed butter.
  5. Cover and chill for 15 minutes.

2nd Folding

  1. Once again, dust the work surface and dough with flour and roll it into a 20x30cm/8x12" rectangle.
  2. Lay the remaining slices of butter in the middle of the dough, so they are almost touching.
  3. As before, lift the left and right sides of the dough over the butter to meet in the middle and press around the edges to enclose it all.
  4. Gently flatten the top of the pastry dough with the palm of your hand if it looks lumpy and pinch the pastry over any exposed butter.
  5. Cover and chill for 15 minutes.

3rd Folding

  1. For the third time, lightly dust the work surface and dough with flour and roll the dough into a 20x30cm/8x12" rectangle.
  2. Gently lift the left-hand third of pastry over and on to the middle third. Fold the right hand third on top, pinching the pastry together to cover any butter.
  3. Cover and chill for 15 minutes, or until required for your recipe. Very cold pastry may need to come back to room temperature before using it.