Puff Pastry GF

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The delicate texture so indicative of this dough is preserved using this method, and the whole process only takes about 1 ¼ hours! If you have a silpat or pastry mat, that is the most ideal work space for this pastry-making endeavor. It is also really helpful to have a pastry cutter or bench scraper, but two butter knives will certainly do.

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Ingredients

  • Ingredients:
  • 2 1/2 2 1/2 3 – 3 cups gfJules™ All Purpose Gluten Free Flour
  • 24 24 24 Tbs. cold butter or non-dairy alternative (e.g. Earth Balance® Buttery Sticks)
  • 3/4 3/4 3/4 tsp. sea salt
  • 3/4 3/4 3/4 tsp. baking soda
  • 1/2 1/2 1/2 cup cold water

Preparation

Step 1

Whisk together 2 1/2 cups of gfJules Flour, baking soda and salt and pour out onto a clean counter or pastry mat (leave a lot of space to work for yourself). Slice pieces of butter by tablespoons or smaller, and drop them into the flour mixture, stopping periodically to cover the butter pieces with more gfJules flour by tossing together (total flour used will be around 3 cups when flour is added to the counter or pastry mat).

When all the butter is in the flour mixture, begin chopping into the flour with your pastry cutter, bench scraper or two butter knives cutting against one another like scissors. Chop and toss together until a rough meal is formed – you are not trying to eliminate the chunks altogether, just make them roughly equal and well-integrated.

Begin gradually adding in the cold water by pouring into the flour and using your pastry cutter to mix all together until it can form a ball of dough. You may need slightly less or more than ½ cup, but work the water into the flour well before adding more than ½ cup, as the more you work with the dough, the more moisture is released into the dough from the butter, and you don’t want to make the dough overly wet.

Form the dough into a rough ball and pat into a large rectangle, with shaped corners. Begin gently rolling the dough into an elongated rectangle, approximately 18 x 15 inches. Fold like a business letter by folding from the short end in thirds to layer on top of itself. Gently lift the dough and turn one quarter, and fold again from the short side. You will see the butter will begin to marble in the dough. Wrap dough tightly and refrigerate for at least 20 minutes.

After refrigeration, begin the same rolling and folding process again, dusting with more flour if you need to keep it from sticking to the mat and rolling pin. Repeat this process two times after refrigeration, then return, tightly wrapped, to the refrigerator or freezer for at least another 20 minutes. Try not to over-work the dough at all.

Cut the dough in quarters and return three quarters, tightly wrapped, to the refrigerator when beginning a recipe, so that the other portions won’t dry out or get too warm while you are working the other dough. Refrigerate for up to 2 days or freeze in freezer bags for up to one month.

Use in any recipe calling for puff pastry dough.

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