As Light And Perfectly Flaky As It’s Buttery Glutenous Friend
Gluten-intolerant, celiacs and dairy intolerant humans, rejoice.
We hear you, if you’re like most people then what you know about puff pastry, and why it bakes so light and lovely is due to the two primary ingredients, butter and flour.
So, how in the world would puff pastry be gluten-free and dairy-free?
The focus is on the process not so much the need for wheat and butter. It’s essential not to overwork the dough, so the dairy free butter doesn’t melt into the dough as you work it. As traditional puff pastry dough is folded over itself, again and again, forming layers. The balls of cut-up dairy-free butter also help to form flaky layers because they help release steam, pushing the dough apart while baking.
So, if you follow this recipe, then we guarantee maintaining a gluten-free diet doesn’t mean you need to miss out on glorious puffed, baked treats. If you’re looking to bake treats to pull on your heartstrings after a long day or want to create people-pleasing treats, this easy-to-follow recipe will tantalise your taste buds with flaky buttery bits of goodness.
Suitable for vegetarians and vegans too. That’s right. We’d never forget our vegan and egg-intolerant friends.
At Gluten Free 4 U, we understand the challenges often faced by people who have different dietary requirements. We provide recipes for all humans who are dairy-free, egg-free, vegan or vegetarian. Our gluten-free puff pastry recipe is entirely vegan. Yes, you read that right. There’s no dairy, animal products and no eggs. So you can enjoy gloriously puffy, flaky and light puff pastry without needing to worry. Oh, and you can make it for all your friends and family too.
- 2 ½ – 3 cups all-purpose gluten-free flour
- 24 tablespoons of cold gluten-free butter
- ¾ tablespoon salt
- ¾ tablespoon baking soda
- ½ cup of cold water
- 1 x mixing bowl
- 1 x whisk
- 1 x pastry mat
- 1 x pastry cutter
- 1 x rolling pin
- 1 x plastic wrap
- Whisk together 2 1/2 cups of gluten-free flour, baking soda and salt
- Pour out onto pastry mat
Note: make sure you have a lot of space and room around you.
- Slice pieces of butter into just under tablespoon size, and begin to drop them into the flour mixture. Stopping here and there to cover the butter pieces with more gluten-free flour by tossing.
- The full amount of flour used will be around 3 cups when you’ve added it to your pastry mat.
- When all the butter is in the flour mixture, start chopping into the flour with your pastry cutter
- Chop and toss the mixture together until a rough consistency gets formed – you are not trying to eliminate the chunks altogether, just make them roughly equal and well-integrated.
- Begin slowly adding in the cold water by pouring it gradually into the flour and using your pastry cutter at the same time to mix all together until it forms a ball of dough.
Please note: We suggest using slightly less or more than ½ cup, it depends on how your dough is coming together. Please make sure to work the water into the flour thoroughly before adding more than ½ cup. The more you work with the dough, the more moisture is released into the dough from the butter. We want to ensure you make the dough overly wet.
- Form the dough into a rough ball and then pat it down into a large rectangle.
- Begin gently rolling the dough into a long rectangle, around 45cm x 40 cms
- Once it’s rolled out then fold the dough in, so it looks like an envelope. Folding from the short end in thirds to layer on top of itself. Then, gently lift the dough and turn one quarter, and fold again from the short side.
- Here the butter will begin to marble in the dough once you see this it’s time to wrap the dough tightly in plastic wrap and refrigerate for at least 20 minutes.
- Take the dough out and start the same rolling and folding process all over again.
NOTE: Please ensure to dust with more flour if you need to keep it from sticking to the mat and rolling pin.
- Refrigerate again for 20 minutes. Take out the dough back and repeat the process.
- Then once tightly wrapped back, return it to the refrigerator or freezer for at least another 20 minutes.
This dough mixture refrigerates for up to 2 days or freezes in a freezer bag for up to one month.
We hope you enjoy this recipe for great gluten-free puff pastry.
You Can Also Visit Us Today And Grab Some Ready Made Pastries To Enjoy
If you’re in Melbourne or Brisbane, come into Gluten Free 4 U bake house for all baked pastry goods. Please call ahead to confirm which products we still have available before you come because they sure run out the door pretty fast.