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Gluten-Free Puff Pastry Recipe

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★★★★★

4.8 from 54 reviews

This gluten-free puff pastry recipe offers a flaky, buttery alternative to traditional puff pastry, perfect for those avoiding gluten. Made with gluten-free flour, sour cream, butter, and ice-cold water, the dough is carefully layered with butter and folded multiple times to create delicate, crispy layers when baked. Ideal for both sweet and savory pastries.

Ingredients

Scale

Dough Ingredients

  • 1 ⅓ cups gluten-free flour
  • 3/4 tsp salt
  • 5.3 oz sour cream (cold)
  • 3 to 5 Tbsp ice cold water

Butter Packet

  • ⅓ cup butter
  • Additional gluten-free flour for rolling the dough

Instructions

  1. Make the dough: In a large mixing bowl, stir together gluten-free flour and salt. Add the sour cream and 3 tablespoons of ice cold water, stirring until the mixture forms a cohesive dough. The dough should hold together well but not be sticky; if too crumbly, add more water, or if too wet, add more flour.
  2. Refrigerate dough: Wrap the dough tightly in foil and place it in the refrigerator to chill while preparing the butter packet.
  3. Prepare the butter packet: Using a rolling pin, gently beat the butter into a uniformly thick square. Keep the butter cold and firm but not hard, refrigerating if it softens.
  4. Roll out the dough: Flour your rolling surface generously with gluten-free flour. Remove dough from the fridge and unwrap. Place it on the surface and roll out flaps from each of the four sides, leaving a central 4×4 inch square of thicker dough.
  5. Encase the butter: Remove the butter packet from any plastic wrap and place it on the thick center of the dough. It should be roughly the same size as the dough’s central square.
  6. Fold dough over butter: Fold the flaps of dough over the butter one at a time, creating an envelope. Press edges firmly to seal, ensuring no butter peeks through.
  7. Roll out for first turn: Flour the rolling surface and rolling pin. Roll the dough into a long rectangle about 1/2 inch thick and three times as long as it is wide.
  8. Perform first fold: Use the single fold method by folding one end of the dough about a third of the way, then fold the opposite end over it like a letter.
  9. Mark and chill: Mark the dough with a single knuckle impression to indicate one turn. Wrap in plastic and refrigerate for about 15 minutes until firm.
  10. Roll and fold subsequent turns: Remove dough, flour the outside, and roll into a 1/2 inch thick rectangle. Fold again once (single fold). Mark with two knuckle impressions for two completed turns. Refrigerate until firm.
  11. Repeat turns: Continue rolling, folding, marking, and chilling for at least 4 turns, up to 6 turns, to develop flaky layers.
  12. Storage: Once finished, wrap the dough tightly in plastic wrap and refrigerate or freeze. If frozen, defrost overnight in the refrigerator before use.
  13. Bake: Bake the prepared pastry at 400°F (200°C) or higher to achieve flaky, golden layers.

Notes

  • Keep all ingredients, especially butter and water, very cold to ensure flakiness.
  • Use gluten-free flour blends suitable for pastry for best texture.
  • Handling the dough gently prevents the butter from melting into the flour prematurely.
  • The single fold method creates distinct layers but can be adapted with double folds if desired.
  • Multiple turns increase flakiness but can be time-consuming; ensure dough is well chilled between folds.
  • Store dough properly to prevent it from drying out or absorbing fridge odors.

Keywords: gluten-free puff pastry, puff pastry dough, gluten-free baking, flaky pastry dough, sour cream pastry

Find it online: https://freshrecipehub.com/gluten-free-puff-pastry-recipe/