★Ingredients
2 ½ cups (300 grams) gluten-free all-purpose flour (preferably with xanthan gum or guar gum)
1 cup (225 grams) cold unsalted butter, cubed
½ cup (120 ml) very cold water
1 teaspoon apple cider vinegar (optional, for better texture)
1 teaspoon salt
★Instructions
- Prepare the Dough
In a large bowl, mix the gluten-free flour with the salt.
Add the cold, cubed butter to the flour mixture. Use your fingers or a pastry blender to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add Liquids
Gradually add the very cold water (and vinegar, if using) to the flour mixture, stirring gently until the dough comes together. You may need to add a little more water if the dough is too dry.
- Chill the Dough
Form the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes, or up to 2 hours. You can also freeze it for up to a month.
- Roll and Fold
After chilling, roll out the dough on a surface lightly dusted with gluten-free flour to about ½ inch (1.3 cm) thickness.
Fold the dough into thirds, like a letter. Rotate it 90 degrees and roll it out again. Repeat the folding and rolling process once more. Chill the dough again for 30 minutes.
- Use
- When ready to use, roll out the dough to your desired thickness and shape as needed.
Tips
Freezing *You can freeze the dough, placing parchment paper between layers if you are freezing multiple sheets. Thaw it in the refrigerator before using.
Baking* Preheat your oven to 400°F (200°C) and bake until the pastry is golden and puffed, typically 15-20 minutes depending on the recipe you are using it for.
This recipe allows you to have gluten-free puff pastry ready when needed, making it convenient for a variety of dishes!!