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SideChef
Recipes
Budget-Friendly
Gluten Free Puff Pastry

3 INGREDIENTS • 15 STEPS • 21HRS

Gluten Free Puff Pastry

Recipe
5.0
3 ratings
This recipe was contributed by Sarah House for Bob's Red Mill Test Kitchen. Most of the time involved with this recipe is spent allowing the dough to rest, so do not be afraid to tackle this recipe. The flaky layers of goodness that result are well worth the time spent. This will yield 36 oz. Enjoy!
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Bob's Red Mill
Bob's Red Mill Natural Foods, an employee-owned company, produces more than 400 products specializing in whole grain and gluten free ingredients for every meal of the day.
http://www.bobsredmill.com
This recipe was contributed by Sarah House for Bob's Red Mill Test Kitchen. Most of the time involved with this recipe is spent allowing the dough to rest, so do not be afraid to tackle this recipe. The flaky layers of goodness that result are well worth the time spent. This will yield 36 oz. Enjoy!
21HRS
Total Time
$0.88
Cost Per Serving
Ingredients
Servings
8
us / metric
Bob’s Red Mill Gluten Free Pie Crust Mix
3 3/4 cups
Bob’s Red Mill Gluten Free Pie Crust Mix
Unsalted Butter
1 1/2 cups
Cold Unsalted Butter, divided
Water
6 fl oz
Ice Cold Water
up to 8 fl oz
Nutrition Per Serving
VIEW ALL
Calories
492
Fat
34.2 g
Protein
3.2 g
Carbs
45.7 g
Love This Recipe?
Add to plan
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Gluten Free Puff Pastry
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Bob's Red Mill
Bob's Red Mill Natural Foods, an employee-owned company, produces more than 400 products specializing in whole grain and gluten free ingredients for every meal of the day.
http://www.bobsredmill.com
Cooking InstructionsHide images
step 1
Cube a third of the Unsalted Butter (1 1/2 cups) and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix (3 3/4 cups). Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.
step 1 Cube a third of the Unsalted Butter (1 1/2 cups) and place in a large bowl with Bob’s Red Mill Gluten Free Pie Crust Mix (3 3/4 cups). Using a pastry blender or two knives, cut in butter until the mixture is the consistency of coarse cornmeal.
step 2
Add Water (6 fl oz) as needed until the mixture forms a consistent and well-hydrated dough. You may not need all of the ice water, so do not add it all at once.
step 3
Form dough into a rectangle and wrap well in plastic wrap. Chill at least 4 hours or overnight.
step 3 Form dough into a rectangle and wrap well in plastic wrap. Chill at least 4 hours or overnight.
step 4
Meanwhile, shape the remaining butter into a wide, flat rectangle, about 5×8-inches. Wrap in parchment paper, then wrap tightly in plastic wrap and chill for at least 4 hours or overnight.
step 4 Meanwhile, shape the remaining butter into a wide, flat rectangle, about 5×8-inches. Wrap in parchment paper, then wrap tightly in plastic wrap and chill for at least 4 hours or overnight.
step 5
Remove dough and butter block from the refrigerator and let sit at room temperature until butter is just soft enough that a fingertip can make a dent in it with moderate pressure.
step 6
Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.
step 6 Roll the unwrapped dough between two pieces of plastic wrap or parchment paper to a square twice the size of the butter block.
step 7
Remove the top layer of plastic or parchment from the dough and unwrap the butter block. Place the butter block in the center of the dough square.
step 7 Remove the top layer of plastic or parchment from the dough and unwrap the butter block. Place the butter block in the center of the dough square.
step 8
Fold the top and bottom edges of the dough over the butter.
step 8 Fold the top and bottom edges of the dough over the butter.
step 9
Then fold in the sides. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.
step 9 Then fold in the sides. Place the butter-filled dough in between two clean pieces of plastic wrap or parchment paper.
step 10
Roll the dough into a long rectangle about 10 x 16-inches.
step 10 Roll the dough into a long rectangle about 10 x 16-inches.
step 11
Remove the top layer of plastic wrap or parchment paper. Using the bottom layer of plastic wrap or parchment to assist in moving the dough, fold the bottom third of the dough up towards the center.
step 11 Remove the top layer of plastic wrap or parchment paper. Using the bottom layer of plastic wrap or parchment to assist in moving the dough, fold the bottom third of the dough up towards the center.
step 12
Roll the dough into a long rectangle about 10 x 16-inches.
step 12 Roll the dough into a long rectangle about 10 x 16-inches.
step 13
Repeat a second fold, wrap the dough securely in plastic wrap and chill at least 4 hours. Two folds have now been completed.
step 13 Repeat a second fold, wrap the dough securely in plastic wrap and chill at least 4 hours. Two folds have now been completed.
step 14
Repeat the double-folds three more times for a total of 8 folds, making sure to chill for at least 4 hours between each double-fold.
step 14 Repeat the double-folds three more times for a total of 8 folds, making sure to chill for at least 4 hours between each double-fold.
step 15
The gluten-free puff pastry is now ready to use. Follow a specific recipe’s instructions for precise shaping and baking instructions.
step 15 The gluten-free puff pastry is now ready to use. Follow a specific recipe’s instructions for precise shaping and baking instructions.
Tags
Budget-Friendly
Gluten-Free
Shellfish-Free
French
Vegetarian
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