Gluten Free Puff Pastry

Ingredients:

175g frozen butter

275g Gluten Free Bread Flour (e.g Dove’s Farm)

1tsp xanthum gum

125-150ml water

Sea salt, pinch

Method:

  1. Grate the butter with a coarse box grater. Weigh out 75g and set aside. Divide the remaining butter into two equal portions and place these back into the freezer.

  2. Place the flour, xanthum gum and pinch of salt in a bowl or food processor. Add the grated 75g butter and rub in with your fingers or process in the food processor. Gradually pour in the water mixing as you pour until you have formed a soft, slightly damp dough. It should be a little on the wet side.

  3. Shape the dough into a square and place on a sheet of cling film. Place another piece of cling film on the top of the dough and roll the dough with a rolling pin to form an oblong, around 25cm x 20cm wide.

  4. Take the frozen butter out of the freezer. Scatter half of the butter over the bottom two thirds of the dough. Fold over the top 1/3 of the pastry followed by the bottom 1/3 of the pastry to form an envelope and press the edges together to help seal in the butter. Place the cling film over the pastry again and roll the pastry out again.

  5. Repeat the above process with the remaining frozen butter. Wrap the pastry in cling film and place in the fridge for 15 minutes to firm up slightly.

  6. Take out of the fridge and roll out again to the same oblong size as before using cling film as before. Fold the top 1/3 over and then bottom 1/3 up over to form an envelope again. Press the edges together slightly then wrap in cling film and chill again for 15 minutes. Repeat this process 2-3 more times then chill for 30 minutes before using.

  7. If you don’t want to use the pastry straight away it can be kept in the fridge for 2-3 days or frozen for up to 1 month.