Description
This flaky gluten free puff pastry uses just easy 6 ingredients to create the flakiest, most tender puff pastry that you’d never know is gluten free and vegan!
Ingredients
Scale
- 2 cups (250 g) gluten free measure-for-measure flour (see notes)
- 1 tbsp arrowroot starch or cornstarch
- 2 tbsp granulated sugar
- 1/8 tsp sea salt
- 1 cup (226 g) salted vegan butter, frozen
- 8-10 tbsp (118-140 mL) cold water
Instructions
- Measure out all ingredients. I recommend using a kitchen scale for the most accurate bake.
- Start by whisking together the flour, arrowroot starch, sugar, and sea salt in a bowl.
- Using a cheese grater, grate the frozen butter (you can freeze the cold butter for just 10 minutes in the freezer before using) into the flour mixture.
- Gently toss the flour mixture with the butter using your hands to evenly coat the butter pieces. The mixture will look a bit like semi-wet sand.
- Add in 4 tablespoons of cold water to start, and mix gently with your hands, almost kneading the dough but really just gripping the dough and gently pressing it into the bowl to create a dough lump. Add in 4 additional tablespoons of water one at a time as you mix until you achieve a semi-sticky dough ball (you can use a large spoon or spatula to help you from warming up the butter too much). Pockets of butter should be visible in the dough.
- Form the dough into a flat rectangle and wrap the dough tightly in plastic wrap. Chill in the fridge for 30 minutes before laminating the puff pastry.
- When ready to roll out the dough, flour a clean surface and the rolling pin. Roll the cold dough out to be about 15″ long (it doesn’t have to be exact!). It’s okay if some of the edges start to break at first. As the dough warms up, it’ll be easier to roll out. Then do a letter fold by folding a third of the dough into the center, followed by the bottom third. Flip the dough over and rotate it once 90 degrees. Repeat this rolling and laminating process 3 more times for a total of 4 times.
- Rest the dough again before baking. Wrap the dough tightly and chill it in the fridge for 30 minutes before baking OR store frozen in the freezer for up to 3 months.
- If proceeding onto baking from just a chilled stage, preheat the oven to 415F, and use in your desired recipe.
Notes
Please see blog post for notes on flour and vegan butter options.