How to Make Gluten-Free Puff Pastry: 7 Simple Steps for Flaky Perfection
Learn how to make perfectly flaky gluten-free puff pastry with just 7 simple steps. This recipe ensures light, airy layers every time!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2.5 cups Gluten-Free All-Purpose Flour Use a blend specifically designed for gluten-free baking
- 1 teaspoon Salt
- 1 cup Cold Unsalted Butter Cut into small cubes
- 0.75 cup Ice Water
- 1 tablespoon Apple Cider Vinegar Helps to relax the dough
Instructions
Preparation Steps
- In a large bowl, whisk together the gluten-free flour and salt.
- Add the cold, cubed butter to the flour mixture and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- In a small bowl, combine the ice water and apple cider vinegar. Gradually add the water mixture to the flour mixture, mixing until just combined. Be careful not to overmix.
- Turn the dough out onto a lightly floured surface and form it into a rectangle. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- On a lightly floured surface, roll the dough into a 12x18-inch rectangle. Fold the dough into thirds, like a letter. Wrap in plastic wrap and refrigerate for another 30 minutes.
- Repeat the rolling and folding process three more times, refrigerating the dough for 30 minutes between each fold.
- After the final fold, wrap the dough in plastic wrap and refrigerate for at least 1 hour before using in your desired recipe.
Notes
This gluten-free puff pastry can be used in a variety of sweet and savory recipes. For best results, keep the dough cold at all times.